Do I drain my green beans for green bean casserole?

Yes. Drain and rinse the beans after blanching to stop the cooking and keep crisp-tender texture. If you’re using canned beans, drain and rinse them too to prevent extra salt and mushiness.

Can you use heavy cream instead of milk in green bean casserole?

You can, but it makes the sauce richer. To keep balance, dilute with extra broth or milk; start with a splash and taste as you go.

Can I substitute heavy cream for milk in green bean casserole?

Same idea as above. Heavy cream thickens more, so dilute with broth to maintain the sauce’s pourable consistency. Adjust salt and pepper as needed.

How long does green bean casserole take in the oven?

In Easy Green Bean Casserole, total bake time is typically 35–40 minutes. Bake 25 minutes with the foil on, then uncover and bake 10–15 minutes more until bubbly and golden.

Can I use canned or frozen green beans, and how would that affect timing?

Yes. For canned beans, drain well and skip blanching. For frozen beans, thaw and pat dry before mixing with the sauce. Expect slightly shorter or longer bake times depending on the bean type; start checking around the 30-minute mark.

Easy Green Bean Casserole: 5-Minute Creamy Crunchy Cheesy.

Description

Easy Green Bean Casserole: A fresh twist on the Thanksgiving classic with a homemade creamy mushroom sauce and crispy fried onions for crunch.

Ingredients

Scale

1 1/2 pounds fresh green beans, trimmed and halved
2 tbsp butter
1 small onion, finely chopped
8 oz fresh mushrooms, sliced
2 tbsp all-purpose flour
3/4 cup milk
1/2 cup vegetable broth
1/2 tsp salt
1/2 tsp black pepper
1 cup shredded cheddar cheese (optional for cheesy version)
1 1/2 cups french fried onions, divided

Instructions

Preheat oven to 375°F (190°C).
Boil green beans in salted water for 4–5 minutes until tender-crisp. Drain and rinse under cold water to stop cooking.
In a large skillet, melt butter over medium heat. Add onions and mushrooms, sautéing until softened and golden, about 8–10 minutes.
Sprinkle flour over the vegetables and stir for 1 minute to cook off the raw taste.
Slowly whisk in milk and broth, stirring until the sauce thickens, 3–5 minutes. Season with salt and pepper.
Optional: Stir in shredded cheddar cheese for a creamy, cheesy twist.
Combine green beans with the sauce and mix well.
Transfer to a baking dish, top with 1 cup of fried onions, and cover with foil.
Bake for 25 minutes, then uncover and top with remaining fried onions.
Bake another 10–15 minutes until bubbly and golden. Let rest a few minutes before serving.

Notes

Do I drain my green beans for green bean casserole? Yes—drain and rinse under cold water to stop cooking.
Can you use heavy cream instead of milk in green bean casserole? The recipe uses milk; heavy cream is not specified. If you choose to use heavy cream, the sauce will be richer; consider diluting with extra broth to balance thickness.
How long does green bean casserole take in the oven? Bake times are 25 minutes with topping, then 10–15 minutes more until bubbly and golden (total oven time ≈ 35–40 minutes).

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Category: Casserole
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1 cup)
Calories: Approximately 300
Sugar: About 7 g
Sodium: High (~900–1200 mg per serving)
Fat: About 18 g
Saturated Fat: About 9 g
Unsaturated Fat: About 7 g
Trans Fat: 0 g
Carbohydrates: About 20 g
Fiber: About 4 g
Protein: About 9 g
Cholesterol: About 45 mg

Keywords: Easy Green Bean Casserole, Green Bean Casserole, Creamy Mushroom Sauce, Fried Onions, Thanksgiving Side Dish, Fresh Green Beans