Barefoot Contessa Green Bean Casserole is a fresh take on a classic comfort dish that’s both creamy and crisp. It’s made with tender green beans, a luscious mushroom sauce, and topped with golden, crunchy fried onions that add the perfect bite. This casserole feels like the ultimate side dish for any holiday or family dinner.
I love how this recipe brings the traditional flavors we all enjoy but with a homemade twist that tastes so much better than the canned version. I usually make the sauce from scratch, which makes it rich and full of real mushroom flavor. Plus, I always sneak in a little extra onion topping for that satisfying crunch on top!
When I serve this casserole, I like to bring it out right from the oven while it’s bubbling and the onions are perfectly crispy. It’s such a crowd-pleaser, and it’s one of those dishes that everyone asks for seconds on. This one always reminds me of cozy family gatherings where sharing good food makes everything feel just right.
Key Ingredients & Substitutions
Green Beans: Fresh green beans work best for a crisp texture. If you’re short on time, frozen green beans can be a handy substitute—just thaw and drain well before using.
Mushrooms: Cremini mushrooms add nice earthiness, but white button mushrooms or even shiitake work well. Finely chopping them helps the sauce stay smooth.
Dairy: Whole milk and heavy cream create a rich sauce. For a lighter dish, try using half-and-half or a blend of milk and Greek yogurt, but the sauce won’t be as thick.
French Fried Onions: These bring essential crunch on top. Store-bought brands are convenient, but homemade fried onions add extra flavor if you have time.
How Can I Make the Creamy Mushroom Sauce Without Lumps?
The sauce is key to this casserole’s flavor and texture, so making it smooth is important.
- After cooking onions and mushrooms, sprinkle flour evenly and stir well to coat all pieces. This cooks out the raw flour taste.
- Add the milk and cream slowly while constantly whisking to prevent lumps.
- Keep stirring over medium heat until the sauce thickens and feels silky.
- If needed, strain the sauce to remove any bits for extra smoothness.
Taking your time with these steps ensures a creamy, lump-free sauce that coats the green beans beautifully.
Equipment You’ll Need
- Large pot – I use it to blanch the green beans quickly and evenly.
- Skillet – perfect for cooking the mushroom and onion mixture; I love how it browns everything nicely.
- Whisk – essential for stirring the sauce and keeping it smooth.
- 2-quart casserole dish – just the right size to hold the baked green bean mixture.
- Slotted spoon – helps drain the green beans after blanching so they don’t water down the sauce.
Flavor Variations & Add-Ins
- Swap the mushrooms for sautéed spinach or kale for extra greens and flavor.
- Add cooked bacon or ham bits to the sauce for a smoky, meaty twist.
- Mix in a teaspoon of Dijon mustard or Worcestershire sauce to boost the savory taste.
- Use crispy fried shallots instead of onions for a different crunch and flavor.
Barefoot Contessa Green Bean Casserole
Ingredients You’ll Need:
- 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
- 4 tablespoons unsalted butter
- 1 large onion, finely chopped
- 8 ounces cremini or white mushrooms, finely chopped
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups French fried onions (store-bought or homemade, divided)
- Optional: 1/2 teaspoon garlic powder or 1 clove garlic minced (for extra flavor)
How Much Time Will You Need?
This dish takes about 15 minutes to prep, about 10 minutes to cook the mushroom sauce and blanch the green beans, and 25 to 30 minutes to bake until bubbly and golden. So overall, plan for around 50 minutes from start to finish.
Step-by-Step Instructions:
1. Blanch the Green Beans:
Start by bringing a large pot of salted water to a boil. Add the trimmed green beans and cook for 4-5 minutes until they’re crisp-tender. Drain them and immediately plunge into ice water to stop the cooking. Drain again and set aside.
2. Cook the Mushroom Sauce:
In a large skillet, melt butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5-6 minutes. Then add the finely chopped mushrooms and sauté until the moisture evaporates and mushrooms are browned, about 7-8 minutes.
Sprinkle the flour over the mixture and stir well. Cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in the milk and heavy cream, stirring constantly until the sauce thickens and is smooth. Season with salt and pepper, and add garlic if you like.
3. Assemble and Bake:
Remove sauce from heat and gently fold in the blanched green beans and 1 cup of the French fried onions. Transfer this mixture to a buttered 2-quart casserole dish and smooth the top. Sprinkle the remaining 1 cup of French fried onions over the casserole.
Bake uncovered in the preheated oven for 25-30 minutes, until the casserole is bubbly and the top is golden brown and crispy. Let it rest for 5 minutes before serving.
Can I Use Frozen Green Beans Instead of Fresh?
Yes! Just make sure to thaw and drain them well before using to avoid extra water in the casserole. You can blanch frozen green beans briefly if needed to keep the texture crisp.
How Can I Make This Recipe Ahead of Time?
You can prepare the mushroom sauce and blanch the green beans a day ahead. Assemble the casserole, cover tightly, and refrigerate. When ready, add the fried onions on top and bake until bubbly and golden.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the topping crispy.
Can I Substitute the French Fried Onions?
Sure! Crispy fried shallots or homemade crunchy onions work well too. Just be sure to add them at the end for that signature crispy topping.