Barefoot Contessa Green Bean Casserole is a fresh twist on a classic comfort dish that’s perfect for holidays or any cozy family dinner. This casserole stands out with crisp-tender green beans, a creamy mushroom sauce, and a crunchy topping of golden fried onions that add just the right amount of crispiness. It’s a simple dish that feels both homey and a little bit special.
I love making this casserole because it brings together everything I enjoy about green beans and mushroom soup but with a fresher, lighter touch. The sauce isn’t too heavy, and the green beans keep a nice snap to them, which makes every bite feel balanced. I usually prepare it ahead of time, so all I have to do is pop it in the oven right before dinner, which saves me a lot of stress.
One of my favorite ways to serve this casserole is alongside a big roast or turkey, especially during holiday meals. It’s always a crowd-pleaser because it’s familiar but still feels like a step up from the usual sides. If you want to shake things up, I like adding a few toasted almonds on top for an extra layer of crunch. No matter how you serve it, this recipe always brings smiles around the table.
Key Ingredients & Substitutions
Fresh Green Beans: Fresh beans give this casserole a nice crispness. If you can’t find fresh, frozen green beans work too—just thaw and pat dry before using.
Mushrooms: Cremini mushrooms add rich flavor, but white button mushrooms are a fine substitute. Chop them finely for an even mix in the sauce.
Butter and Flour: These are the base for the creamy sauce. For a dairy-free option, use olive oil or vegan butter and gluten-free flour.
Broth: Chicken broth adds depth, but vegetable broth is great for a vegetarian version.
Half-and-Half or Heavy Cream: Half-and-half keeps it lighter, while heavy cream makes it richer. You can swap with full-fat coconut milk for a dairy-free twist.
French Fried Onions: They bring the signature crunch on top. Store-bought is easy, but homemade fried onions add a fresher, tastier crunch.
How Do You Get Green Beans Tender But Still Crisp?
Blanching green beans is the secret. Here’s how:
- Boil salted water and add trimmed beans for 4-5 minutes until bright green and tender-crisp.
- Drain beans quickly and plunge them into ice water to stop cooking. This keeps their color vibrant and texture perfect.
- Drain again well before mixing with the sauce so the casserole won’t be soggy.
This technique gives you perfectly cooked beans that hold up well after baking in the sauce, adding great texture to your casserole.
Equipment You’ll Need
- Large pot – For boiling and blanching the green beans, I like a big pot so everything fits easily.
- Slotted spoon – Helps you drain the beans quickly without losing any of the hot water.
- Ice bath or large bowl with ice water – Keeps the beans crisp and green after blanching.
- Large skillet or sauté pan – Perfect for cooking the mushroom and onion mixture.
- Whisk – To smoothly mix the sauce and prevent lumps.
- Measuring cups and spoons – For accurate ingredient portions.
- Casserole dish (about 2-quart size) – To bake and serve the casserole.
- Spatula or spoon – To stir the ingredients and spread the onions before baking.
Flavor Variations & Add-Ins
- Cheese twist: Stir in a cup of shredded Parmesan or Gruyère into the sauce before baking for extra richness.
- Spicy kick: Add a pinch of cayenne pepper or red pepper flakes to give it some heat.
- Different toppings: Use crushed potato chips or panko breadcrumbs mixed with butter for a crunchy topping instead of fried onions.
- Vegan version: Use plant-based cream (like coconut or almond milk) and vegan fried onion toppings for a dairy-free, plant-based dish.
Barefoot Contessa Green Bean Casserole
Ingredients You’ll Need:
Main Ingredients:
- 2 pounds fresh green beans, trimmed and cut into 1 1/2-inch pieces
- 3 tablespoons unsalted butter
- 1 cup finely chopped onion
- 8 ounces cremini mushrooms, finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1 cup chicken broth or vegetable broth
- 1 cup half-and-half or heavy cream
- 1 teaspoon soy sauce (optional, for depth of flavor)
- 1 cup French fried onions (store-bought or homemade)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus around 30 minutes for baking. Blanching the green beans takes about 5 minutes, and the mushroom sauce needs about 15 minutes to come together. Altogether, plan for roughly 45-50 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Green Beans:
First, preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Add the green beans and cook for 4-5 minutes until bright green and tender but still crisp. Drain the beans and immediately move them to an ice bath to stop the cooking and keep their vibrant color. Once cooled, drain again and set aside.
2. Make the Mushroom Sauce:
In a large skillet over medium heat, melt the butter. Add the chopped onion and cook for about 5 minutes until soft. Add the finely chopped mushrooms, cooking for another 6-7 minutes as the mushrooms release their moisture and it evaporates. Season with salt and pepper. Sprinkle the flour over the mixture and cook for 1-2 minutes to remove the raw flour taste.
3. Combine Sauce and Beans:
Gradually whisk in the chicken or vegetable broth, then the half-and-half or cream, making sure to whisk constantly to avoid lumps. Add soy sauce if you like, for extra flavor. Continue cooking and stirring until the sauce thickens, about 3-4 minutes. Toss in the blanched green beans and stir gently to coat them well with the sauce.
4. Assemble and Bake:
Transfer the green bean and mushroom mixture into a greased 2-quart casserole dish, spreading it out evenly. Sprinkle the French fried onions evenly on top. Bake in the preheated oven for 25-30 minutes until the casserole is bubbling and the onions turn golden and crisp. Remove from the oven and let cool for about 5 minutes before serving.
Can I Use Frozen Green Beans Instead of Fresh?
Yes! Frozen green beans work well—just thaw and pat them dry before using. Skip the blanching step since frozen beans are already partially cooked.
Can I Make This Casserole Ahead of Time?
Absolutely. Assemble the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake an extra 10 minutes or until hot and bubbly.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the topping crispy.
What Can I Substitute for French Fried Onions?
You can use crispy fried shallots, toasted breadcrumbs, or crushed potato chips for a crunchy topping alternative if you don’t have fried onions on hand.
