Barefoot Contessa Green Bean Casserole is a fresh and tasty twist on the classic holiday side dish. It’s packed with tender green beans, a creamy mushroom sauce, and topped with crispy fried onions that add the perfect crunch. This casserole feels like a warm, comforting hug on a plate, offering familiar flavors with a little extra charm.
I love making this green bean casserole because it’s so easy to prepare but always gets rave reviews from everyone at the table. The mushroom sauce is rich without being too heavy, and the crispy onions on top add just the right amount of texture. I usually make it a day ahead so the flavors can blend together beautifully, and it’s a real time saver when I’m juggling a busy holiday kitchen.
One of my favorite ways to serve this dish is alongside a nicely roasted turkey or glazed ham. It’s such a crowd-pleaser that it often disappears before anything else on the table! This casserole has become a go-to for family gatherings, and each time I make it, it reminds me of cozy celebrations filled with laughter and good food.
Key Ingredients & Substitutions
Green Beans: Fresh green beans are best for a crisp texture and vibrant color. If fresh aren’t available, frozen green beans work too—just thaw and pat dry before using.
Mushrooms: Use white or cremini mushrooms finely chopped for a rich flavor. You can swap with baby bella mushrooms for a deeper taste or omit if you prefer a milder sauce.
Heavy Cream & Milk: The cream and milk create a smooth, velvety sauce. For a lighter option, substitute cream with half-and-half or use all milk, but the sauce will be less rich.
Crispy Fried Onions: These add texture and flavor. Store-bought ones work well, but homemade fried onions will elevate the dish if you have time. For gluten-free, seek out gluten-free fried onions.
How Do You Make the Creamy Sauce Thick and Smooth?
The mushroom sauce is the heart of this casserole and needs careful attention. Here’s how to get it just right:
- Sauté onions and garlic slowly to soften without browning, which keeps the sauce delicate.
- Cook mushrooms until their water evaporates—that deepens their flavor.
- Sprinkle flour evenly and cook briefly to remove the raw taste.
- Pour in cream and milk slowly while stirring constantly to avoid lumps.
- Simmer the sauce until it thickens enough to coat the back of a spoon.
Patience with these steps ensures a luscious, velvety sauce that clings perfectly to the green beans.
Equipment You’ll Need
- Large pot – I like it because it easily handles boiling and blanching the green beans.
- Mixing bowls – perfect for cooling the beans quickly in ice water.
- Skillet or sauté pan – best for cooking the mushroom sauce; roomy enough to stir comfortably.
- Whisk – helps combine the flour and liquids smoothly for a velvety sauce.
- Baking dish (2-quart or similar) – to hold everything in the oven; a nice just-right size for even baking.
- Spatula or spoon – easy for mixing and serving the casserole.
Flavor Variations & Add-Ins
- Swap the mushrooms for sautéed leeks or shallots for a milder, sweeter flavor.
- Add cooked bacon or pancetta to the mushroom sauce for salty richness.
- Mix in some grated cheddar or Parmesan cheese into the sauce for added cheesy goodness.
- For a spicy kick, stir in a pinch of red pepper flakes or add a dash of hot sauce before baking.
Barefoot Contessa Green Bean Casserole
Ingredients You’ll Need:
- 1 1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces
- 1 tablespoon kosher salt (for blanching beans)
- 2 tablespoons unsalted butter
- 1 cup chopped yellow onion
- 3 cloves garlic, minced
- 1/2 pound mushrooms, finely chopped (about 2 cups)
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- 1 cup whole milk
- 1 1/2 teaspoons kosher salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 1/3 cups crispy fried onions (store-bought or homemade)
How Much Time Will You Need?
Overall, this green bean casserole takes about 10-15 minutes to prepare and 25-30 minutes to bake. You’ll spend a few minutes blanching the beans and making a creamy mushroom sauce, then baking it all together until bubbly and golden. A total of around 40-45 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Green Beans:
Bring a large pot of salted water to a boil. Add the green beans and blanch them for 3 to 4 minutes until they’re just tender and bright green. Drain the beans and transfer them immediately to a bowl of ice water to stop cooking and keep their color vibrant. Once cool, drain well and set aside.
2. Make the Mushroom Sauce:
In a large skillet, melt the butter over medium heat. Add the chopped onions and cook until softened and translucent, about 6 to 8 minutes, making sure they don’t brown. Add the minced garlic and cook for 1 minute more until fragrant. Stir in the mushrooms and cook for about 8 to 10 minutes, occasionally stirring, until all the liquid evaporates and the mushrooms are cooked thoroughly.
3. Thicken the Sauce and Combine:
Sprinkle the flour over the mushroom mixture and stir well, cooking for about 1 minute to remove the raw flour taste. Slowly pour in the heavy cream and milk while stirring constantly to avoid lumps. Cook for 3 to 5 minutes until the sauce thickens nicely. Season with salt, black pepper, and nutmeg, adjusting the flavors to your taste. Add the blanched green beans to the sauce and stir gently to coat them evenly.
4. Bake the Casserole:
Transfer the green bean and sauce mixture to a greased 2-quart baking dish. Evenly sprinkle the crispy fried onions over the top. Place the dish in the preheated 350°F (175°C) oven and bake for 25 to 30 minutes until it’s bubbly and the onions turn golden brown. Let the casserole rest for 5 minutes before serving to let flavors settle.
Can I Use Frozen Green Beans Instead of Fresh?
Yes! Just thaw and drain frozen green beans well before using. Skip blanching since frozen beans are already cooked, and proceed with the recipe as usual.
How Can I Make This Casserole Ahead of Time?
You can prepare the entire casserole up to the point of baking. Cover it tightly and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if needed.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring to redistribute sauce and topping.
Can I Substitute the Cream for a Dairy-Free Option?
Absolutely! Use coconut milk or any unsweetened plant-based cream alternative, but note the flavor may vary slightly. Whole milk can be replaced with a plant-based milk as well.