Barefoot Contessa Green Bean Casserole is a classic, comforting side dish that combines crisp green beans with creamy mushroom sauce and a crunchy topping. It’s that perfect balance of fresh veggies and rich, flavorful ingredients that makes this casserole a favorite at family dinners and holiday gatherings.
I love how this version feels a little lighter and fresher than the usual green bean casserole, thanks to the way the green beans stay crisp and the mushroom sauce is super flavorful without being too heavy. I usually make it a day ahead so the flavors have time to meld — it always tastes even better the next day!
This casserole pairs wonderfully with just about anything on the dinner table, from roast chicken to baked ham. I find that baking it just until the topping turns golden and crispy gives it that special touch everyone looks forward to. Plus, it’s such a hit that I’ve never had leftovers last long at my house!
Key Ingredients & Substitutions
Fresh Green Beans: Using fresh green beans gives the casserole a crisp texture and bright flavor. If fresh aren’t available, frozen green beans work well, just thaw and drain before using.
Butter and Onions: Butter adds richness, and sautéed onions bring sweetness. For a lighter dish, try using olive oil instead of butter.
Mushrooms: Cremini mushrooms add deep flavor. If you want, you can substitute with white button mushrooms or shiitake for a different taste.
Heavy Cream and Broth: Heavy cream makes the sauce creamy, but you can use half-and-half for a lighter version. Chicken broth can be swapped with vegetable broth for a vegetarian option.
French Fried Onions: These give the casserole its signature crunch. If you don’t have store-bought onions, you can make your own by thinly slicing onions and frying them until golden.
How Do You Make the Mushroom Sauce Thick and Creamy Without Lumps?
The secret is to cook the flour in the butter and veggies before adding the broth. Here’s how:
- Sauté onions and mushrooms until soft and their moisture evaporates.
- Sprinkle flour evenly and stir constantly for 2 minutes to avoid raw flour taste.
- Slowly whisk in broth bit by bit, stirring well to keep the sauce smooth.
- Bring the sauce to a gentle boil to let it thicken, stirring often to prevent lumps.
- Finish with cream and soy sauce for extra richness and depth.
This slow, steady process ensures a smooth, thick sauce and keeps your casserole creamy and delicious.
Equipment You’ll Need
- Large pot – I like it because it cooks the green beans quickly and evenly.
- Large skillet – perfect for sautéing onions and mushrooms without crowding.
- Whisk – helps mix the sauce smoothly without lumps.
- 3-quart casserole dish – gives the casserole enough room to bake to golden perfection.
- Strainer or slotted spoon – for draining the cooked green beans efficiently.
Flavor Variations & Add-Ins
- Swap cremini mushrooms for shiitake or portobello for richer flavor.
- Add cooked pancetta or bacon bits for a smoky crunch.
- Mix in toasted sliced almonds or chopped pecans for extra crunch and nuttiness.
- Stir in a bit of grated Gruyère or Parmesan cheese for a sharper, cheesy flavor.
Barefoot Contessa Green Bean Casserole
Ingredients You’ll Need:
- 2 pounds fresh green beans, trimmed and halved
- 6 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1 pound cremini (baby bella) mushrooms, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup heavy cream
- 1 tablespoon soy sauce
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 cups French fried onions (store-bought or homemade)
- Optional: 1 cup shredded sharp cheddar cheese (for a cheesy twist)
How Much Time Will You Need?
About 10 minutes to prep, 15 minutes to cook, plus 15-20 minutes baking time. Total time is around 40-45 minutes. You can also make it a day ahead and bake just before serving!
Step-by-Step Instructions:
1. Prepare Green Beans:
Bring a large pot of salted water to boil. Cook green beans for 5-6 minutes until crisp-tender. Drain and plunge into ice water to stop cooking and keep the green color. Drain again and set aside.
2. Cook Onions and Mushrooms:
In a large skillet over medium heat, melt the butter. Add onions and cook until soft and translucent, about 5 minutes. Add mushrooms and cook until they release their liquid and it evaporates, about 10 minutes.
3. Make the Sauce:
Add garlic and cook 1 minute. Sprinkle flour over mixture and stir constantly for 2 minutes. Gradually whisk in chicken broth to avoid lumps. Bring to gentle boil and cook until sauce thickens, about 2-3 minutes. Stir in heavy cream, soy sauce, salt, and pepper. For a cheesy variation, add shredded cheddar and stir until melted.
4. Combine and Bake:
Add green beans to skillet and gently toss to coat and warm through. Transfer mixture to a buttered 3-quart casserole dish. Sprinkle French fried onions evenly on top. Bake uncovered at 350°F (175°C) for 15-20 minutes until bubbly and onions are golden brown. Let rest a few minutes before serving.
Equipment You’ll Need:
- Large pot
- Large skillet
- Whisk
- 3-quart casserole dish
- Strainer or slotted spoon
Flavor Variations & Tips:
- Swap cremini mushrooms for shiitake or portobello to change the flavor.
- Add cooked pancetta or bacon for a smoky crunch.
- Mix in toasted almonds or pecans for extra texture.
- Use vegetable broth for a vegetarian-friendly version.
Can I Use Frozen Green Beans Instead of Fresh?
Yes! Just make sure to thaw and drain them well before using to avoid extra moisture. You can blanch them quickly to keep a crisp texture before adding to the casserole.
Can I Prepare the Casserole Ahead of Time?
Absolutely! Assemble the casserole but wait to add the French fried onions until just before baking. Cover and refrigerate for up to 24 hours, then bake as directed for best results.
How Do I Make My Own French Fried Onions?
Slice onions thinly, coat them lightly in flour or cornstarch, and fry in hot oil until golden. Drain on paper towels and sprinkle on top of the casserole just before baking for that classic crunch.
What’s the Best Way to Store Leftovers?
Cool leftovers completely and store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the topping crispy.
