Barefoot Contessa Green Bean Casserole recipe served in a dish

Barefoot Contessa Green Bean Casserole Recipe

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why make this recipe

This Barefoot Contessa Green Bean Casserole Recipe is warm, creamy, and easy to make for family meals and holidays. It uses fresh green beans and a rich mushroom cream sauce for better flavor than canned-only versions. If you like classic styles, compare notes with Campbell’s classic green bean casserole to see how fresh ingredients lift the dish.

introduction

This recipe gives a homemade spin on a holiday favorite. It is simple to follow, makes a nice side, and holds up well if you need to reheat it. The dish pairs well with roasted meats and mashed potatoes.

how to make Barefoot Contessa Green Bean Casserole Recipe

Use fresh green beans and cook them until bright green, then shock them in ice water to stop cooking. Sauté onions and mushrooms in butter until soft and golden. Make a roux with flour and butter, then whisk in milk to make a smooth, thick cream sauce. Combine the sauce with the beans and vegetables, bake until bubbly, and top with crispy fried onions to finish. For another home-cooked technique, you can see Paula Deen’s green bean casserole method for ideas about seasoning and topping.

Ingredients :

1 pound (454 grams) green beans, trimmed, 8 ounces (226 grams) sliced mushrooms, 1 cup (240 milliliters) whole milk, 3 cups (720 milliliters) whole milk, 6 tablespoons (85 grams) butter, divided, 1 ½ cups (36 grams) French fried onions, 1 onion, sliced into half-moons, 2 cloves garlic, minced, ¼ cup (30 grams) all-purpose flour, Kosher salt, Freshly ground black pepper

Directions :

Prepare the Vegetable Base: Bring a large pot of salted water to a rolling boil. Submerge green beans for 5 to 6 minutes until they radiate a vibrant emerald hue. Immediately transfer to an ice water bath to halt cooking, then thoroughly drain and set aside in a spacious mixing vessel.
Develop Aromatic Flavor Foundation: Melt 2 tablespoons (30 milliliters) of unsalted butter in a heavy-bottomed skillet over medium heat. Introduce sliced onions and sauté until translucent and softened, approximately 4 to 5 minutes. Incorporate sliced mushrooms, seasoning with kosher salt and freshly ground black pepper, and continue cooking until they achieve a rich golden-brown complexion.
Create Luxurious Cream Sauce: In the same skillet, dissolve remaining 4 tablespoons (60 milliliters) of butter. Sprinkle all-purpose flour and whisk continuously for 1 to 2 minutes to eliminate raw flour taste. Gradually stream whole milk while whisking, maintaining smooth consistency. Season with additional salt and pepper, stirring until sauce thickens and coats the back of a spoon, about 3 to 4 minutes.
Combine and Assemble Casserole: Gently fold cream sauce into green bean and vegetable mixture, ensuring even distribution. Transfer entire mixture back into the skillet, creating a uniform layer.
Bake and Crisp: Place skillet in preheated oven at 350°F (177°C) and bake for 25 to 30 minutes until edges bubble and center becomes heated through. Generously scatter crispy French fried onions across the surface, returning to oven for a final 4 to 5 minutes to achieve golden, crunchy topping.

how to serve Barefoot Contessa Green Bean Casserole Recipe

Serve hot from the oven so the sauce is creamy and the onions stay crisp. Offer it alongside roasted turkey, chicken, or ham. A spoonful on each plate makes a rich, vegetable side for holiday meals.

how to store Barefoot Contessa Green Bean Casserole Recipe

Cool the casserole to room temperature, then cover tightly and refrigerate for up to 3 days. Reheat in a 350°F (177°C) oven until warmed through, about 15–20 minutes. For longer storage, freeze in an airtight container for up to 2 months; thaw in the fridge before reheating.

tips to make Barefoot Contessa Green Bean Casserole Recipe

  • Blanch the green beans and shock them in ice water to keep color and texture.
  • Cook onions and mushrooms until golden for the best flavor.
  • Whisk milk into the roux slowly to avoid lumps and get a smooth sauce.
  • Add salt and pepper to taste, but season gradually.
  • If you want a different crunchy top, try mixing panko with a little melted butter before adding the fried onions. For other topping ideas, check a guide to the world’s best green bean casserole variations.

variation (if any)

  • Add a splash of heavy cream for a richer sauce.
  • Mix in cooked bacon or toasted almonds for extra texture.
  • Use green beans and mushrooms with herbs like thyme or parsley for a fresh note.

FAQs

Q: Can I use frozen green beans?
A: Yes. Thaw and drain them well, then reduce blanching time so they don’t get mushy.

Q: Can I make this ahead?
A: Yes. Assemble and refrigerate up to a day before baking. Add the fried onions just before the final 4–5 minute bake.

Q: Can I use low-fat milk?
A: You can, but the sauce will be thinner and less rich. Whole milk gives the best texture.

Q: How do I keep the fried onions crisp after baking?
A: Add them in the last 4–5 minutes of baking. If you need to make ahead, store onions separately and add when reheating.

Q: Is there a gluten-free option?
A: Use gluten-free flour for the roux and gluten-free fried onions as a topping.