Barefoot Contessa Green Bean Casserole is a fresh and tasty twist on a classic side dish. It combines crisp green beans with a creamy mushroom sauce, topped with golden, crunchy fried onions that add just the right amount of texture and flavor. This casserole is perfect for bringing a little extra homemade goodness to your holiday table or any cozy family dinner.
I love making this casserole because it feels like a little celebration in every bite. The green beans stay bright and crisp instead of getting mushy, which I really appreciate. And the mushroom sauce isn’t overly rich—it’s smooth and comforting without being heavy. Plus, that crispy onion topping? It’s always a crowd-pleaser, especially when you sneak a few bites straight from the pan before it even hits the table!
My favorite way to serve this dish is warm, right out of the oven alongside a roast chicken or baked ham. It pairs so well with simple roasted potatoes or a fresh salad, making it an easy all-around favorite. Whenever I bring this casserole to potlucks or family gatherings, people always ask me for the recipe, and it never fails to make the meal feel extra special.
Key Ingredients & Substitutions
Green Beans: Fresh is best here for crispness and bright color. If you can’t find fresh, use frozen green beans, thawed and drained well. Avoid canned, as they get mushy.
Mushrooms: Cremini mushrooms add earthiness and depth. If you don’t have cremini, white button mushrooms work fine, or try shiitake for a richer flavor.
Heavy Cream: It makes the sauce rich and creamy. For a lighter version, use half-and-half or whole milk, but the sauce won’t be as thick.
French Fried Onions: These add crunchy, golden topping. Store-bought are easy, but homemade fried onions give an extra crispy, fresh taste if you have time.
How Do You Get the Green Beans Bright and Crisp, Not Mushy?
The key is blanching green beans briefly in boiling water, then shocking them in ice water. This stops cooking and locks in that vibrant green color and crisp-tender texture:
- Boil salted water and add green beans.
- Cook 3-4 minutes – just enough to soften slightly.
- Immediately drain and transfer beans to ice water to cool fast.
- Drain well before adding to the sauce.
This process keeps the green beans fresh and enjoyable in the creamy casserole instead of soggy and dull.
Equipment You’ll Need
- Large pot – for boiling and blanching the green beans, so they stay bright and crisp.
- Ice bath or large bowl with ice – to quickly cool the green beans and keep their color.
- Skillet or large frying pan – for sautéing onions, mushrooms, and making the sauce, making cooking easier and quicker.
- Whisk – to smoothly incorporate broth and cream into the sauce without lumps.
- 9×13-inch casserole dish – to bake the casserole evenly and make serving simple.
- Measuring cups and spoons – for accurate portioning of ingredients.
- Spatula or large spoon – for mixing and folding the green beans into the sauce.
Flavor Variations & Add-Ins
- Swap the mushrooms for sautéed shallots or leek slices for a sweeter, milder flavor.
- Add crispy bacon bits or pancetta on top for extra savory crunch and depth.
- Mix in a splash of sherry or white wine to the sauce for a more complex taste.
- Use shredded Gruyère or Parmesan cheese in the sauce for a cheesy twist that melts beautifully.
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 medium onion, finely chopped
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dry mustard powder
- 1 ½ cups French fried onions (store-bought or homemade)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare, with about 20-25 minutes baking time. You’ll spend some time blanching the green beans and making the creamy mushroom sauce, then bake it all together until it’s bubbly and golden. In total, plan for roughly 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prep the Green Beans:
Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Add the green beans and cook them for 3-4 minutes until they’re bright green and just tender. Drain and plunge them into a bowl of ice water to stop the cooking and keep them crisp and colorful. Drain again and set aside.
2. Make the Mushroom Sauce:
In a large skillet over medium heat, melt the butter. Add the chopped onions and sauté for about 4 minutes until translucent. Add the sliced mushrooms and cook, stirring occasionally, until their liquid evaporates and they’re browned, about 8 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant. Sprinkle the flour over the veggies and stir constantly for 1-2 minutes to cook out the flour taste.
3. Finish the Sauce and Bake:
Gradually whisk in the chicken broth, then the heavy cream, stirring until the sauce thickens—about 3-5 minutes. Season with salt, pepper, and dry mustard powder. Remove from heat and gently fold in the blanched green beans. Pour the mixture into a 9×13-inch casserole dish and spread 1 cup of French fried onions over the top. Bake for 20-25 minutes until bubbly and the onions turn golden brown. Once out of the oven, sprinkle the remaining ½ cup of fried onions on top for extra crunch before serving.
Can I Use Frozen Green Beans Instead of Fresh?
Yes! Just make sure to thaw and drain them well before using. Since frozen green beans are already blanched, you can reduce the boiling time or skip blanching altogether to avoid overcooking.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, then cover and refrigerate for up to 24 hours. When ready, bake it a few extra minutes until hot and bubbly, adding the crunchy onions on top near the end for best texture.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of cream or broth if the sauce seems too thick.
Is There a Dairy-Free Version of This Recipe?
You can substitute heavy cream with coconut cream or a dairy-free creamer, and use vegan butter instead of regular butter. Just keep in mind the flavor and texture will be slightly different, but still delicious!