Barefoot Contessa Green Bean Casserole is a fresh and tasty twist on the classic favorite we all know and love. Instead of the usual canned soup and soggy beans, this version uses crisp green beans, a light and creamy sauce, and plenty of crispy fried onions on top. It’s simple, straightforward, and really lets the green beans shine.
I love making this casserole when I want something comforting but a little lighter than the traditional versions. What makes it great for me is how the green beans stay firm and bright green, giving the dish a nice snap and fresh flavor. The crispy topping adds a great contrast, making every bite interesting and tasty.
My favorite way to serve this is alongside turkey or roasted chicken, especially during holiday dinners or Sunday meal times. Everyone always asks for seconds, and I find it’s a dish that travels well too, so it’s perfect for potlucks or family get-togethers. This casserole feels familiar but special, and that’s exactly why I keep coming back to it.
Key Ingredients & Substitutions
Green Beans: Fresh green beans are the heart of this dish. Make sure to trim and blanch them to keep their bright color and a nice crunch. If you can’t find fresh, frozen green beans work well too—just thaw and drain before using.
Mushrooms: Cremini or white mushrooms add a mild earthiness. If you don’t like mushrooms, try sliced bell peppers or zucchini for a different twist.
Heavy Cream: This makes the sauce rich and creamy. For a lighter version, use half-and-half or a mix of milk with a little butter, but the sauce won’t be as thick.
Gruyère Cheese: Gruyère melts beautifully and adds a nutty flavor. You can swap it for sharp cheddar or fontina if you prefer, but avoid super strong cheeses that can overpower the dish.
French Fried Onions: These bring crunch and flavor on top. If you want homemade, thinly slice onions, coat in flour, and fry until golden, or use crispy shallots as a substitute.
How Do You Make the Sauce Thick and Creamy Without Lumps?
Getting a smooth, creamy sauce is key to this casserole tasting great and looking perfect. Here’s how I do it:
- First, cook the mushrooms until soft to release juices and flavor.
- Add flour to the butter and mushrooms, stirring for about a minute. This cooks out the raw flour taste and creates a base for thickening.
- Slowly pour in the heavy cream while stirring constantly. This helps avoid lumps and lets the sauce thicken nicely.
- Keep stirring gently over medium heat until you feel the sauce coat the back of a spoon—that’s your cue it’s ready.
- Finally, stir in half the cheese off the heat, so it melts fully without curdling.
This method keeps the sauce rich, smooth, and full of flavor, without any graininess or clumps. It makes a big difference in the final dish!
Equipment You’ll Need
- Large pot – I use this to quickly blanch the green beans, keeping them bright and crisp.
- Skillet – a spacious one is great for sautéing the mushrooms and making the sauce. I like a non-stick for easy cleaning.
- Mixing spoon or spatula – helps stir everything smoothly and prevent sticking.
- Baking dish (about 1.5-quart size) – perfect for transferring the casserole for baking and topping with fried onions.
- Ice bath – a bowl of ice water to shock the green beans after blanching, maintaining their color and crunch.
Flavor Variations & Add-Ins
- Cheese swap: Use sharp cheddar or fontina instead of Gruyère for different flavors.
- Extra veggies: Add sautéed shallots, garlic, or chopped cooked bacon for extra flavor and texture.
- Meat options: Mix in cooked crumbled sausage or bacon before baking for a heartier dish.
- Spice it up: A pinch of smoked paprika or cayenne pepper can give the casserole a gentle kick.
Barefoot Contessa Green Bean Casserole
Ingredients You’ll Need:
- 3/4 pound fresh green beans, trimmed and cut into 1 1/2-inch pieces
- 2 tablespoons unsalted butter
- 8 ounces cremini or white mushrooms, sliced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup heavy cream
- 1 teaspoon all-purpose flour
- 1 teaspoon lemon juice (optional)
- 1 cup grated Gruyère cheese (or cheddar if you prefer)
- 1 cup French fried onions (like the classic crispy onion strings)
Time Needed
This recipe takes about 10 minutes to prep, 20 minutes to bake initially, plus an extra 5-10 minutes to finish with the crispy onion topping. Overall, plan for about 40 minutes from start to ready-to-serve.
Step-by-Step Instructions:
1. Prepare the Green Beans:
Start by bringing 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 slightly tender but still crisp. Quickly drain them and place into a bowl with ice water to stop the cooking. Drain again and set aside.
2. Make the Creamy Mushroom Sauce:
In a big skillet, melt the butter over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they’re soft and have released their moisture. Season with salt and pepper.
Sprinkle the flour over the mushrooms and stir for another minute to cook out the flour taste. Gradually pour in the heavy cream, stirring constantly, and cook for 2-3 minutes until the sauce thickens.
If you like, add the lemon juice now, then taste and adjust salt and pepper.
Remove the skillet from heat and stir in half of the grated Gruyère cheese until melted and smooth.
3. Assemble and Bake the Casserole:
Add the drained green beans to the mushroom cream sauce and gently mix to coat. Pour everything into a buttered 1.5-quart casserole dish, spreading it evenly. Sprinkle the remaining Gruyère on top.
Bake uncovered at 350°F (175°C) for 20 minutes until bubbly and hot.
Take the casserole out, top it with the French fried onions, then return to the oven for another 5 to 10 minutes. Bake until the onions turn golden and crispy.
Let it cool for a few minutes before serving. Enjoy your fresh, creamy, and crunchy Green Bean Casserole!
Can I Use Frozen Green Beans Instead of Fresh?
Yes! Just make sure to thaw and drain them well before cooking. Since frozen green beans are already partially cooked, you can skip the blanching step or reduce it to 1-2 minutes.
How Can I Make This Casserole Ahead of Time?
You can prepare the sauce and green bean mixture in advance, then refrigerate it in the casserole dish for up to 24 hours. Add the crispy onions just before baking to keep them crunchy.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of cream or milk if the sauce seems too thick.
Can I Substitute the Gruyère Cheese?
Absolutely! Sharp cheddar or fontina are great alternatives that melt well and add delicious flavor. Avoid very strong cheeses that might overpower the dish.