Barefoot Contessa Green Bean Casserole is a classic comfort dish that takes the traditional green bean casserole up a notch with fresh green beans, crispy onions, and a creamy mushroom sauce. It’s a lovely blend of tender beans and rich flavors that make it perfect for family dinners or holiday gatherings.
I really appreciate how this version feels homemade and fresh, not like the typical canned soup casseroles. I like to use fresh green beans and sauté mushrooms to add extra depth, and those crunchy fried onions on top are the best part—they bring just the right amount of crispiness. It’s simple but feels special every time I make it.
One of my favorite ways to serve this casserole is right alongside a roast chicken or turkey. It has that familiar homey vibe that everyone seems to love, and it’s always a hit at holiday meals. Whenever I make it, it brings back cozy memories of family dinners and sharing food that feels both comforting and a little fancy.
Key Ingredients & Substitutions
Fresh Green Beans: Using fresh green beans gives the casserole a crisp texture and vibrant flavor. If fresh aren’t available, frozen green beans work too—just thaw and drain well.
Mushrooms: Fresh mushrooms add earthiness and depth. Cremini or button mushrooms are great options. You can swap them for shiitake if you want a bolder taste.
Butter and Flour: These create the roux, which thickens the sauce. For a dairy-free option, use a plant-based butter and gluten-free flour.
Chicken or Vegetable Broth: Broth adds a savory base. Vegetarians can easily use vegetable broth instead of chicken broth.
Half-and-Half or Milk: Creaminess comes from dairy here. Whole milk works well, or for richer flavor, try light cream. Non-dairy milks like oat or almond can substitute but may change texture slightly.
Fried Onions: They bring crunch and flavor on top. If you prefer homemade, thinly slice onions, coat with flour, and fry or bake until crispy.
How Do You Get the Sauce Creamy without It Getting Lumpy?
The key to a smooth mushroom sauce is making the roux and adding liquids slowly while whisking:
- Melt butter and sauté onions and mushrooms until all liquid is cooked off.
- Sprinkle flour evenly over the vegetables and stir constantly for about 1-2 minutes. This cooks out the raw flour taste.
- Slowly add broth and milk in small amounts, whisking continuously to prevent lumps.
- Cook on medium heat until the sauce thickens and coats the back of a spoon.
- Season and taste before mixing in the green beans.
Taking your time and constant stirring are the best ways to get a rich, velvety sauce that clings beautifully to the green beans.
Equipment You’ll Need
- Large pot – I love it because it makes blanching the green beans quick and easy.
- Large skillet – perfect for sautéing mushrooms and onions, and making the sauce in one pan.
- Whisk – keeps your sauce smooth and prevents lumps as you add liquids.
- Baking dish (about 2-quart) – just the right size to bake the casserole evenly and serve straight from the oven.
- Frying pan (or air fryer) – for crisping homemade onion rings if you want to skip store-bought fried onions.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for smoky, savory bites that enhance the mushroom flavor.
- Swap green beans for fresh snow peas or asparagus for a different crunch and color.
- Mix in grated Parmesan or Gruyère cheese into the sauce for a richer, cheesy taste.
- For a little heat, stir in a pinch of red pepper flakes or a dash of hot sauce before baking.
Barefoot Contessa Green Bean Casserole
Ingredients You’ll Need:
Main Ingredients:
- 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 8 ounces mushrooms, sliced
- 3 tablespoons all-purpose flour
- 1 cup chicken broth or vegetable broth
- 1 cup half-and-half or whole milk
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon soy sauce (optional, for umami)
- 1 ½ cups fried onions, divided (about 1 small can store-bought French fried onions)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep, 25 minutes to bake, plus an extra 5-8 minutes to crisp the onions on top. The total time is roughly 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Green Beans:
Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 4-5 minutes until they’re bright green and just tender. Drain and immediately transfer them to a bowl filled with ice water to stop the cooking. Drain again and set aside.
2. Make the Mushroom Sauce:
In a large skillet over medium heat, melt the butter. Add the finely chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent. Next, add the sliced mushrooms and cook until all their liquid has evaporated and they’re browned, about 8-10 minutes.
3. Thicken the Sauce:
Sprinkle the flour evenly over the mushrooms and onions. Stir constantly for 1-2 minutes to cook off the raw flour taste. Slowly whisk in the chicken or vegetable broth and then the half-and-half, stirring constantly to keep the sauce smooth. Let it simmer and thicken for 3-5 minutes. Stir in salt, pepper, and soy sauce if using. Adjust the seasoning to your taste.
4. Combine and Bake:
Remove the skillet from heat and fold in the blanched green beans along with about ¾ cup of the fried onions. Pour this mixture into a buttered 2-quart casserole dish and spread evenly. Bake uncovered at 375°F (190°C) for 25 minutes until it’s hot and bubbling.
5. Add Topping and Finish Baking:
Take the casserole out of the oven and spread the remaining fried onions evenly on top. Bake for an additional 5-8 minutes, or until the onions are golden brown and crispy. Let the casserole cool for a few minutes before serving.
Can I Use Frozen Green Beans Instead of Fresh?
Yes! Just thaw and drain frozen green beans well before using to avoid excess moisture. You can briefly blanch them if you want to brighten their color and texture.
How Do I Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Make This Recipe Vegetarian?
Absolutely! Use vegetable broth instead of chicken broth and keep the rest of the ingredients the same. The soy sauce adds nice umami flavor without meat.
Is It Okay to Use Store-Bought Fried Onions?
Yes, store-bought French fried onions save time and taste great. If you prefer, you can make your own by thinly slicing onions, coating them in flour, and frying or baking until crispy.