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Ultimate Brown Butter Green Bean Casserole: Best Thanksgiving Side Dish

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This isn’t just another green bean casserole. This is the one that will have people asking for the recipe before they’ve even finished their first helping. The nutty brown butter with the creamy mushroom sauce and crispy fried onions creates next-level comfort food that makes you close your eyes after the first bite.

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 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • 1 teaspoon kosher salt, plus more for the water
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper (optional)
  • 1 cup crispy fried onions
  • ½ cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • ¼ cup grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Blanch the green beans: Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for exactly 3 minutes. Drain immediately and transfer to a bowl of ice water to stop the cooking. Drain again and set aside.
  3. Brown the butter: In a large skillet, melt 4 tablespoons of butter over medium heat. Once melted, it will start to foam and sputter. Swirl the pan occasionally. After about 3-4 minutes, the foam will subside and you’ll see little brown specks forming at the bottom. The butter will smell nutty. Remove the pan from the heat immediately.
  4. Sauté the aromatics: Add the sliced mushrooms and diced onion to the pan with the brown butter. Return to medium heat and cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and started to brown. Add the minced garlic and cook for another 30 seconds until fragrant.
  5. Make the sauce: Sprinkle the flour over the mushroom mixture and stir constantly for 1 minute. Slowly pour in the milk while whisking continuously to prevent lumps. Then add the heavy cream. Bring to a gentle simmer, stirring often, until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.
  6. Season the sauce: Stir in the salt, pepper, nutmeg, and cayenne if using. Taste and adjust the seasoning.
  7. Combine everything: Add the blanched green beans to the skillet and stir until they are completely coated in the creamy sauce. Pour the entire mixture into a greased 9×13-inch baking dish and spread it into an even layer.
  8. Make the topping: In a small bowl, mix the crispy fried onions, panko breadcrumbs, and grated Parmesan (if using). Pour the 2 tablespoons of melted butter over the top and toss to combine. Sprinkle this mixture evenly over the green bean casserole.
  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 skip the blanching step—it keeps the beans from turning into mush. Watch the brown butter like a hawk; it goes from perfect to burnt in about 15 seconds. Make the sauce ahead of time to save stress on Thanksgiving. Use a microplane for fresh nutmeg for best flavor. Double the topping for extra crunch.

Nutrition

Keywords: green bean casserole, brown butter, Thanksgiving side dish, mushroom sauce, crispy fried onions, holiday recipe, comfort food

Find it online: https://cookluma.com/ultimate-brown-butter-green-bean-casserole-best-thanksgiving-side-dish/