There’s something truly nostalgic and comforting about a dish that graces so many holiday tables year after year, and Classic Green Bean Casserole with Crispy Onions is exactly that. With its creamy mushroom sauce, tender green beans, and golden, crunchy fried onions on top, this is one of those holiday casserole recipes that never goes out of style. Whether you’re hosting a big gathering or planning a cozy family dinner, this casserole delivers warmth, familiarity, and a bit of crispy magic in every bite. It’s a staple for Christmas casseroles dinner meals, and a reliable pick when you're looking for easy Christmas recipes dinner worthy of seconds (or thirds).
Classic Christmas Green Bean Casserole with Crispy Onions
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Side Dish
Cuisine American
Large pot To blanch the green beans. A Dutch oven or deep saucepan works perfectly.
Large skillet For sautéing mushrooms and making the sauce.
Whisk To combine the sauce ingredients smoothly.
Strainer or colander For draining green beans after blanching.
9x13-inch baking dish Ideal for evenly spreading out the casserole. You can use a ceramic or glass dish.
Mixing spoon or spatula For stirring and spreading ingredients.
For the Green Beans
- 1 ½ pounds fresh green beans trimmed and cut into 2-inch pieces
- Salt for blanching
For the Mushroom Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion finely chopped
- 8 ounces cremini mushrooms sliced
- 2 garlic cloves minced
- 2 tablespoons all-purpose flour
- ¾ cup low-sodium chicken broth or vegetable broth for a vegetarian option
- 1 cup heavy cream
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg optional, but adds holiday warmth
For the Topping
- 1 ½ cups store-bought crispy fried onions like French’s
- Optional: ½ cup grated parmesan for extra richness
Blanch the Green Beans
Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3–4 minutes, just until tender but still crisp. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
Make the Mushroom Sauce
In a large skillet, melt the butter with olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Stir in the sliced mushrooms and cook for another 5–6 minutes, until mushrooms are browned and any liquid has evaporated. Add the minced garlic and cook for another minute.
Sprinkle the flour over the mushroom mixture and stir to coat evenly. Cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and then the heavy cream. Bring to a simmer and cook until the sauce thickens, about 3–4 minutes. Season with salt, pepper, and nutmeg, if using.
Combine Beans and Sauce
Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the blanched green beans with the mushroom sauce. Stir until the green beans are evenly coated.
Assemble the Casserole
Transfer the green bean mixture into a 9x13-inch baking dish and spread it out evenly. Top with the crispy fried onions. If you’re feeling a little indulgent, sprinkle grated parmesan on top for an extra savory bite.
Bake
Place the casserole in the preheated oven and bake uncovered for 25–30 minutes, or until the sauce is bubbling and the onions are golden and crispy.
Serve
Remove from the oven and let sit for 5 minutes before serving. This gives the casserole time to settle and makes it easier to scoop. Serve warm and watch it disappear quickly from the holiday table.
Pairings
This green bean casserole is a dream match for classic holiday mains and other easy christmas dinner ideas. It goes exceptionally well with:
- Roast turkey or glazed ham: The creamy texture balances the salt and roastiness of these proteins.
- Garlic mashed potatoes: A buttery, starchy side to scoop up that mushroom sauce.
- Sweet potato casserole: The earthy sweetness plays well with the savory richness of the green beans.
- Stuffing or dressing: Herb-forward stuffing complements the mushroom flavor.
- Cranberry sauce: For a tart contrast that cuts through the creaminess.
It’s also a great vegetarian anchor if you're building a holiday dinner recipes spread with options for every guest.
FAQs
1. Can I use frozen or canned green beans?
Yes, but for best results, use fresh green beans. Frozen green beans work well too—just thaw and pat dry before using. Canned green beans are convenient, but they tend to be softer and can result in a mushier texture.
2. Can I make this casserole ahead of time?
Absolutely. Prepare the green bean mixture and mushroom sauce, then refrigerate them (without the crispy onion topping) for up to 24 hours. When ready to bake, add the onions and pop it in the oven. This makes it perfect for easy christmas dinner for a crowd planning.
3. What kind of mushrooms should I use?
Cremini mushrooms (also called baby bellas) offer a deep, earthy flavor that complements the creaminess of the dish. White button mushrooms can be used, but they’re a bit milder. You could also mix in a few chopped shiitakes for extra umami.
4. Can I use milk instead of heavy cream?
You can use whole milk, but your sauce will be less rich and creamy. For a middle ground, try using half-and-half. For dairy-free options, unsweetened almond or oat milk with a bit of flour or cornstarch can help thicken the sauce.
5. What meat dishes go best with this casserole for Christmas?
Roast chicken, baked ham, or even prime rib pair beautifully with this casserole. It’s a classic part of many Christmas meal ideas and makes an excellent addition to easy Christmas dishes that balance both tradition and flavor.
