Barefoot Contessa Green Bean Casserole is a fresh twist on a classic dish that everyone loves at holiday dinners. Instead of the usual canned soup base, this recipe uses fresh green beans, homemade mushroom sauce, and crispy fried onions to make each bite crunchy, creamy, and full of natural flavors. It feels both elegant and comforting at the same time.
I love making this casserole when I want something that feels a little extra special but not complicated. The homemade mushroom sauce is surprisingly simple to prepare, and the crispy onions on top always get everyone’s attention. It’s one of those dishes I look forward to bringing to family gatherings because it tastes like a warm hug in every forkful.
My favorite way to serve this dish is straight from the oven, with a little extra sprinkle of toasted breadcrumbs on top for an added crunch. It pairs beautifully with turkey or roasted chicken, and I find that it brightens up the whole meal. If you ask me, this green bean casserole deserves a spot on your holiday table year after year!
Key Ingredients & Substitutions
Fresh Green Beans: The fresh beans are the heart of this dish, giving crispness and bright flavor. If you can’t find fresh, frozen green beans work too—just thaw and drain well before using.
Mushrooms: Cremini mushrooms add earthiness and depth. You could swap with white mushrooms or shiitake for a slightly different taste.
Crispy Fried Onions: These bring a delightful crunch and flavor contrast. If you want a shortcut, store-bought fried onions work well, but you can also make them at home for extra freshness.
Heavy Cream: This creates the rich, creamy sauce. For a lighter version, try half-and-half or whole milk, but expect a thinner sauce.
Olive Oil & Butter: Both add richness and are used for frying the onions and mushrooms. You can use all butter or all oil depending on your preference or diet.
How Do I Make Crispy Onions That Stay Crunchy on Top?
Making crispy fried onions from scratch elevates this casserole. Here’s how to get them just right:
- Slice onions thinly and separate into rings for even frying.
- Heat enough oil in a skillet (or deep pan) to cover the onions.
- Fry in batches on medium-high heat, stirring gently, until golden brown (about 10-15 minutes).
- Drain on paper towels and sprinkle with a bit of salt while hot to enhance flavor.
- Wait until cooled before adding to casserole so they stay crisp after baking.
Making your own lets you adjust thickness and seasoning, and keeps the topping fresh and crunchy—definitely worth the little extra effort!
Equipment You’ll Need
- Large skillet – I use this to fry the onions and cook the mushrooms, because it heats evenly and gives me plenty of space.
- Large pot – perfect for boiling the green beans quickly and efficiently.
- Slotted spoon – makes removing crispy onions simple without oily drips.
- Whisk – helps smoothly incorporate the flour and broth, making the sauce lump-free.
- Baking dish – a 9×13-inch works well to hold all the ingredients and bake evenly.
- Mixing spoon – for combining everything before baking; easy to stir and serve.
Flavor Variations & Add-Ins
- Try swapping the mushrooms for sautéed leeks or shallots for a milder, sweeter flavor.
- Mix in cooked pancetta or bacon bits for a smoky, savory twist.
- Add a pinch of thyme, nutmeg, or cayenne pepper to the sauce for extra warmth or spice.
- Use a combination of crispy onions and toasted breadcrumbs on top for extra crunch and flavor.
Barefoot Contessa Green Bean Casserole
Ingredients You’ll Need:
For the Green Beans and Topping:
- 3 pounds fresh green beans, trimmed and cut into 1 1/2-inch pieces
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 cups crispy fried onions (store-bought or homemade)
For the Mushroom Sauce:
- 4 tablespoons unsalted butter
- 1 pound mushrooms (cremini or white), finely chopped
- 4 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth or vegetable broth
- 2 cups heavy cream
- 1/2 teaspoon kosher salt, or to taste
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare, which includes frying the onions, boiling the green beans, making the mushroom sauce, and assembling the casserole. You’ll then bake it for 20-25 minutes until bubbly and golden brown on top. Altogether, plan for around 1 hour to make this delicious dish from start to finish.
Step-by-Step Instructions:
1. Prepare the Crispy Fried Onions (if making fresh):
Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced onions and a pinch of salt. Fry them gently, stirring occasionally, until they become golden brown and crispy, about 10-15 minutes. Use a slotted spoon to remove the onions and place them on paper towels to drain. Set aside.
2. Cook the Green Beans:
Bring a large pot of salted water to a boil. Add the green beans and cook until they are crisp-tender, about 5 minutes. Drain them and immediately transfer to a bowl of ice water to stop the cooking process and keep their bright green color. Drain again and set aside.
3. Make the Mushroom Sauce:
In a clean large skillet, melt the butter over medium heat. Add the chopped mushrooms and cook about 8-10 minutes, until they release their moisture and turn brown. Stir in minced garlic and cook for another minute. Sprinkle the flour over the mushrooms and stir constantly for 2 minutes to cook off the raw flour taste. Slowly whisk in the broth until smooth. Stir in the heavy cream and cook until the sauce thickens, about 5-7 minutes. Season with salt and pepper to taste.
4. Assemble the Casserole:
Preheat the oven to 350°F (175°C). Combine the cooked green beans with the mushroom sauce in a large baking dish. Stir gently until the beans are well coated. Evenly sprinkle the crispy fried onions on top.
5. Bake and Serve:
Bake the casserole uncovered for 20-25 minutes, until the sauce is bubbly and the onions on top are golden brown and crispy. Remove from the oven and let it cool just a bit before serving. Enjoy this warm, creamy, crunchy dish as a perfect side for your holiday or family dinner!
Can I Use Frozen Green Beans Instead of Fresh?
Yes, frozen green beans work well! Just thaw and drain them thoroughly to avoid excess moisture in the casserole. You can skip the blanching step since frozen beans are already partially cooked.
How Can I Make This Casserole Ahead of Time?
You can prepare the mushroom sauce and cook the green beans a day ahead, then refrigerate both separately. Assemble the casserole and add the crispy onions just before baking to keep them crunchy.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through, adding a splash of cream or broth if the sauce seems thick.
Can I Substitute the Heavy Cream?
You can substitute half-and-half or whole milk for a lighter option, but the sauce will be less rich and creamy. If using milk, consider adding a tablespoon of flour to help thicken the sauce.