Green Bean Classic Dish (Printable)

Tender green beans cooked in creamy mushroom sauce with crispy onion topping, a comforting side.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh green beans, trimmed and cut into 2-inch pieces (or 1 lb frozen, thawed)
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 8 oz cremini or button mushrooms, sliced

→ Sauce

05 - 2 tbsp unsalted butter
06 - 2 tbsp all-purpose flour
07 - 1 cup whole milk
08 - 1/2 cup low-sodium vegetable broth
09 - 1/2 cup sour cream
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/4 tsp ground nutmeg

→ Topping

13 - 1 1/2 cups crispy fried onions

# Directions:

01 - Preheat oven to 350°F.
02 - Bring a large pot of salted water to a boil. Add green beans and cook for 4–5 minutes until bright green and just tender. Drain and transfer immediately to a bowl of ice water. Drain again and set aside.
03 - In a large skillet over medium heat, melt butter. Add chopped onion and cook 2–3 minutes until softened. Add garlic and mushrooms; cook 5 minutes until mushrooms are tender and liquid evaporates.
04 - Stir in flour and cook 1 minute, stirring constantly. Gradually whisk in milk and vegetable broth. Cook, stirring, until sauce thickens, about 3–4 minutes.
05 - Remove skillet from heat. Stir in sour cream, salt, pepper, and nutmeg until smooth.
06 - Add drained green beans to sauce and mix until evenly coated.
07 - Transfer mixture to a greased 2-quart baking dish. Sprinkle 1 cup crispy fried onions evenly on top.
08 - Bake for 25 minutes until bubbling.
09 - Remove from oven, top with remaining crispy onions, and bake an additional 5 minutes until golden brown.
10 - Let rest for 5 minutes before serving.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you've been cooking all day.
  • The contrast between creamy sauce and crispy onions is genuinely addictive and impossible to resist.
  • It's humble enough for a weeknight side dish but fancy enough to bring to any gathering without apology.
02 -
  • Don't skip the ice bath for the green beans—it's the difference between a side dish that tastes fresh and one that tastes mushy and overcooked.
  • Add the sour cream off heat; I learned this when a too-hot pan turned my beautiful sauce into a curdled mess that looked like it had been through a blender.
03 -
  • Use a whisk when combining the milk and broth with your roux; it prevents lumps and gives you a silky sauce every single time.
  • If the sauce seems too thin after you add the sour cream, let it sit for a minute—the residual heat will continue to thicken it slightly.
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