Barefoot Contessa Green Bean Casserole is a classic dish with a fresh twist, packed with crisp green beans, creamy mushroom sauce, and topped with golden, crunchy fried onions. It’s a simple, flavorful side that feels both comforting and a little bit fancy.
I love making this casserole because it’s easy to put together but always feels like a special treat. The green beans stay bright and a little crisp, which I think makes it better than the traditional mushy versions. Plus, that crispy onion topping is the best part—so crunchy and full of flavor!
This dish is perfect for holidays or any time you want a reliable crowd-pleaser. I like serving it right alongside roasted turkey or baked chicken, and it always gets compliments. It’s one of those recipes I keep coming back to when I want something comforting but not complicated.
Key Ingredients & Substitutions
Green Beans: Fresh green beans give the best texture and color. If fresh aren’t available, frozen green beans work fine—just thaw and drain them well before using.
Mushrooms and Onions: These add flavor and depth to the creamy sauce. You can swap white mushrooms with cremini for a richer taste. For onions, yellow or sweet onions are perfect.
Half and Half: This makes the sauce creamy without being too heavy. If you want a lighter version, use whole milk or a milk alternative like oat milk, though the sauce may be less rich.
Chicken or Vegetable Broth: Broth adds savory flavor to the sauce. Use vegetable broth to keep the dish vegetarian.
French Fried Onions: They provide the crispy topping. Store-bought brands are convenient, but you can also fry your own thinly sliced onion rings for fresh, crunchy topping.
How Do You Get the Green Beans Crisp-Tender and Not Mushy?
Here’s the trick: blanch the green beans in boiling salted water for just about 5 minutes until they’re tender but still have a snap. Then immediately plunge them into ice water to stop the cooking. This keeps them bright green and crisp.
- Use plenty of water and enough salt—it seasons the beans and helps keep their color.
- Don’t overcook. Check after 4 minutes and test with a fork or bite.
- Ice bath is key! It cools the beans fast and preserves texture.
Following this simple step means your green beans won’t turn mushy after baking, giving a nice contrast with the creamy sauce.
Equipment You’ll Need
- Large pot – I like this for boiling the beans quickly and easily.
- Ice bath setup – a big bowl of ice water to stop the cooking instantly.
- Medium skillet – perfect for sautéing the mushrooms and onions.
- Whisk – helps mix the sauce smoothly without lumps.
- 2-quart casserole dish – to bake and serve the casserole in.
- Cooking spoon or spatula – for gently stirring everything together.
Flavor Variations & Add-Ins
- Swap mushrooms for sautéed leeks or shallots for a different flavor profile.
- Use shredded cooked chicken or turkey mixed in for a heartier dish.
- Add a pinch of thyme or nutmeg to the sauce for extra warmth.
- Mix in toasted almonds or crispy bacon bits on top with the fried onions for texture.
Barefoot Contessa Green Bean Casserole
Ingredients You’ll Need:
- 1 1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces
- 3/4 teaspoon salt, divided
- 4 tablespoons unsalted butter
- 1 cup sliced mushrooms
- 1/4 cup finely chopped onion
- 3 tablespoons all-purpose flour
- 1 1/4 cups half and half
- 1/2 cup chicken broth or vegetable broth
- 1/4 teaspoon freshly ground black pepper
- 1 cup French fried onions (store-bought or homemade)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, plus around 30-35 minutes for baking. It’s a quick and easy dish that comes together nicely even on busy days.
Step-by-Step Instructions:
1. Prepare 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 for about 5 minutes, until they are crisp-tender. Drain them and immediately plunge the beans into a bowl of ice water. This stops the cooking and keeps them bright green and fresh. Drain again and set aside.
2. Make the Mushroom Sauce:
In a medium skillet over medium heat, melt the butter. Add the chopped onions and sliced mushrooms and cook until soft and the mushrooms release their moisture, about 6-8 minutes. Sprinkle the flour over the mixture and stir constantly for about 2 minutes to cook out the raw flour taste. Gradually whisk in the half and half and broth. Keep stirring until the sauce thickens and becomes creamy, about 3-5 minutes. Season with 1/2 teaspoon salt and black pepper.
3. Combine and Bake:
Gently mix the cooked green beans into the mushroom sauce, coating them evenly. Transfer this mixture into a buttered 2-quart casserole dish. Bake uncovered for about 25 minutes until bubbly. Then, remove from the oven and sprinkle the French fried onions on top. Return to the oven and bake for another 5-10 minutes until the onions are golden and crispy. Let the casserole rest for a few minutes before serving.
Can I Use Frozen Green Beans Instead of Fresh?
Yes! Just thaw and drain the frozen green beans well before using. Since frozen beans are typically softer, reduce the boiling time slightly or skip blanching to avoid mushiness.
How Do I Store Leftover Casserole?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, and add a few extra French fried onions on top for crunch if desired.
Can I Make This Green Bean Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the point of baking, cover it, and refrigerate for up to 24 hours. When ready, bake as directed, adding the fried onions toward the end.
What’s the Best Way to Make Homemade French Fried Onions?
Thinly slice onions, toss them in flour seasoned with salt and pepper, and fry in hot oil until golden and crispy. Drain on paper towels before using as a topping.
