Barefoot Contessa Green Bean Casserole is a fresh twist on a classic favorite, packed with crisp green beans, creamy mushroom sauce, and topped with golden, crunchy fried onions. It’s like the perfect balance between comfort and a bit of elegance, making it a welcome addition to any holiday or family dinner table.
I love how this recipe feels both familiar and special at the same time. The green beans stay bright and crisp instead of getting mushy, and that creamy mushroom flavor is just right—not too heavy and totally delicious. Plus, the crispy onions on top add a satisfying crunch that everyone always asks for seconds on.
When I serve this casserole, I usually bring it out warm right from the oven, letting the buttery aroma fill the kitchen. It pairs wonderfully with roast chicken or turkey, making every meal feel a little more festive. It’s one of those dishes that brings people together, reminding me of cozy family gatherings and laughter around the table.
Key Ingredients & Substitutions
Fresh Green Beans: Fresh green beans give this casserole its crunch and color. If fresh aren’t available, frozen green beans work well—just thaw and drain before using to avoid excess moisture.
Mushrooms: Cremini or button mushrooms add earthiness. If you prefer, porcini or shiitake offer a deeper flavor. They need to be sautéed to release their juices and boost taste.
Heavy Cream: Heavy cream keeps the sauce rich and smooth. For a lighter option, try half-and-half or milk, but the sauce will be less creamy.
Cheddar Cheese: Sharp cheddar brings a nice tang. Feel free to mix with Gruyère or fontina for a mellow, nutty twist.
French Fried Onions: The crispy onion topping gives crunch and flavor. If you want to skip the store-bought kind, you can make your own by thinly slicing onions, coating with flour, and frying until golden.
How Do You Make a Creamy and Thick Mushroom Sauce Without Lumps?
Making a smooth mushroom sauce starts with cooking the flour properly and adding liquids gradually:
- After sautéing onions and mushrooms, sprinkle in the flour evenly and stir constantly. This toasts the flour, removing raw taste and preventing lumps.
- Slowly drizzle in the broth and cream mixture while whisking to keep it smooth.
- Cook the sauce on medium heat until it thickens and just starts to bubble—this signals it’s ready.
- Remove from heat quickly and stir in cheese off the direct heat to avoid clumping.
This method helps you create a creamy, melt-in-your-mouth sauce that coats the green beans beautifully. Patience here really pays off!
Equipment You’ll Need
- Large pot – I like it because it’s easy to boil and drain the green beans without splashing.
- Skillet or sauté pan – perfect for cooking the mushroom and onion mixture to develop flavor.
- Whisk – helps mix the sauce smoothly without lumps.
- Baking dish (3-quart) – holds everything and bakes to golden perfection.
- Measuring cups and spoons – keep the ingredients just right for perfect flavor.
- Slotted spoon – makes transferring green beans easy and keeps excess water out.
Flavor Variations & Add-Ins
- Swap cheddar for Gruyère or Fontina for a milder, nutty taste. It melts beautifully and adds richness.
- Add cooked bacon bits or pancetta; they bring a smoky, savory crunch to the dish.
- Mix in caramelized onions or sautéed garlic with the mushroom sauce for extra flavor depth.
- Use canned or frozen green beans instead of fresh when in a pinch, just be sure to drain well.
Barefoot Contessa Green Bean Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 lbs fresh green beans, trimmed and cut into 2-inch pieces
- 6 tablespoons unsalted butter
- 1 cup diced onion
- 1 cup sliced fresh mushrooms (such as cremini or button)
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup heavy cream
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 1/2 cups shredded sharp cheddar cheese (about 6 ounces)
- 2 cups French fried onions, divided (about one 6-ounce container)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 35 minutes to cook, making approximately 50 minutes total from start to finish. It’s a straightforward recipe that gives you a creamy, rich casserole with crispy, golden onions in under an hour!
Step-by-Step Instructions:
1. Prepare the Oven and Green Beans:
Preheat your oven to 350°F (175°C) and butter a 3-quart baking dish. Boil a large pot of salted water and add your trimmed green beans. Cook them until they are crisp-tender, which should take about 3 to 4 minutes. Drain the green beans and rinse them with cold water to stop the cooking process. Set them aside.
2. Cook the Vegetables and Make the Sauce:
In a large skillet, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened but not browned (around 5 minutes). Stir in the mushrooms and garlic, cooking for another 5 minutes until the mushrooms have softened and the mixture smells fragrant. Sprinkle the flour evenly over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour flavor.
3. Build the Creamy Sauce:
Gradually whisk in the chicken broth followed by the heavy cream, stirring constantly to keep the sauce smooth. Continue cooking until the sauce thickens and gently simmers, about 3 to 5 minutes. Remove the skillet from heat, then stir in the salt, pepper, and 1 cup of shredded cheddar cheese until the cheese melts and you have a smooth sauce.
4. Assemble and Bake:
Add the cooked green beans to the sauce, gently folding to combine. Pour the mixture into your prepared baking dish and sprinkle half of the remaining cheddar cheese over the top. Bake uncovered for 20 minutes.
5. Top with Crispy Onions and Finish Baking:
Remove the casserole from the oven, then sprinkle the French fried onions evenly on top. Return the casserole to the oven and bake for an additional 10 to 15 minutes, or until the onions turn golden brown and the casserole is bubbling nicely. Let it rest for a few minutes before serving. Enjoy warm!
Can I Use Frozen Green Beans Instead of Fresh?
Yes! Frozen green beans work well in this recipe. Be sure to thaw and drain them thoroughly before using to prevent extra liquid from making the casserole soggy.
Can I Make This Green Bean Casserole Ahead of Time?
Absolutely! Prepare the casserole through step 9, cover it tightly, and refrigerate for up to 24 hours. When ready to serve, add the cheese and fried onions topping, then bake as directed.
How Should I Store Leftovers?
Store leftover casserole in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F until warmed through to keep the onions crispy.
What Can I Substitute for French Fried Onions?
If you can’t find French fried onions, try topping the casserole with homemade crispy fried shallots, crushed fried garlic chips, or toasted breadcrumbs for a crunchy finish.
