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Best Brown Butter Green Bean Casserole Easy Family Dinner

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This best brown butter green bean casserole is the classic dish you grew up with, but with a depth of flavor that’ll make everyone at the table pause after that first bite. No canned soup here—just real ingredients working together in a way that feels both familiar and special.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 4 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • ½ cup heavy cream
  • ½ cup low-sodium chicken or vegetable broth
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried thyme
  • 1 ½ cups French fried onions
  • ¼ cup panko breadcrumbs (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven.
  2. Blanch the green beans: Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3 minutes. Drain them in a colander and immediately plunge them into a bowl of ice water to stop the cooking. Drain again and set aside.
  3. Brown the butter: In your large skillet, melt the butter over medium heat. Swirl the pan occasionally as it melts. The butter will foam, then start to turn golden. Once you see brown specks forming at the bottom and it smells nutty (about 3-4 minutes), remove it from the heat immediately. Pour the browned butter into a heat-safe bowl, leaving about 1 tablespoon in the pan for the mushrooms.
  4. Cook the mushrooms and onions: Return the skillet to medium heat with that reserved tablespoon of browned butter. Add the sliced mushrooms and diced onion. Cook for 5-6 minutes, stirring occasionally, until the mushrooms have released their liquid and started to brown. Add the minced garlic and cook for 1 more minute until fragrant.
  5. Make the cream sauce: Sprinkle the flour over the mushroom mixture and stir constantly for 1 minute. Slowly pour in the milk, heavy cream, and broth while whisking continuously. Add the salt, pepper, and dried thyme. Keep whisking until the sauce thickens, about 3-4 minutes.
  6. Combine everything: Add the blanched green beans and the reserved browned butter to the skillet. Stir gently to coat everything in that creamy, nutty sauce. Taste and adjust the seasoning.
  7. Transfer to baking dish: Pour the mixture into your greased 9×13-inch baking dish. Spread it evenly with a spatula.
  8. Add the topping: In a small bowl, mix the French fried onions with the panko breadcrumbs. Sprinkle this mixture evenly over the casserole. Drizzle with a tablespoon of melted butter if desired.
  9. Bake: Place the dish in the preheated oven and bake for 20-25 minutes, until the topping is golden brown and the sauce is bubbly around the edges. Let it rest for 5 minutes before serving.

Notes

Don’t rush the browning of the butter; keep it at medium heat and watch it carefully. Dry your mushrooms thoroughly before cooking to ensure they brown properly. You can blanch the green beans up to 2 days in advance. Let the casserole rest for 5-10 minutes after baking to help the sauce thicken. For a crunchier topping, toast the panko breadcrumbs in a dry skillet for 2 minutes before mixing with the fried onions.

Nutrition

Keywords: brown butter green bean casserole, green bean casserole, easy family dinner, holiday side dish, comfort food, homemade green bean casserole

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