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Best Green Bean Casserole taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Best-Ever Green Bean Casserole

This easy pressure cooker green bean casserole delivers tenderness, crunch, and deep savory flavor—without the mush or the fuss.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 320 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 1 pound green beans trimmed, fresh is best for that snap
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms sliced
  • 1 small yellow onion finely chopped
  • 2 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 1 ¼ cups whole milk
  • ½ cup heavy cream
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup French-fried onions to sprinkle on top

Instructions
 

Instructions

  • Preheat oven to 375°F.
  • Bring salted water to a boil and blanch green beans for 4 minutes. Drain and shock in ice water.
  • Melt butter in a skillet over medium heat. Add mushrooms and cook for 8-10 minutes until golden.
  • Add onion and garlic. Cook for 2-3 minutes until softened.
  • Stir in flour and cook 1 minute. Gradually whisk in milk and heavy cream.
  • Simmer sauce for 5 minutes until thickened.
  • Season with salt and pepper. Add green beans and stir to coat.
  • Transfer mixture to a 2-quart baking dish. Top with French-fried onions.
  • Bake for 15-20 minutes until bubbly and golden. Let cool for 5 minutes.
  • Serve and enjoy!

Notes

For extra crisp topping, add some French-fried onions just before serving instead of baking them all.