10 Fresh Green Bean Casserole Recipes You Need to Try Tonight (Simple, Affordable & Completely Delicious)

I think you’ll agree that green bean casserole is exactly the kind of dish that shows up during holidays, on weeknights when you need something fast, and on those evenings when you just want something tasty without extra effort.

That’s why I’ve gathered 10 fresh, simple, and genuinely delicious recipes here, each of which you can easily adapt to your mood. Sometimes fewer creams, sometimes more crunch, sometimes just ten minutes of work.

All versions were born from real situations, and every time the result was a dish we keep making over and over again.

So if you want to refresh the classic casserole or find a version you can make “right now” — you’re definitely in the right place.

1. Classic Creamy Green Bean Casserole from Scratch

Never thought about making everything from scratch? Turns out it was laughably easy, and the taste came out thick, warm, and homemade.

Plus — when you do everything by hand, you control every ingredient: salt, richness, freshness of the vegetables. As you get older, you start appreciating that a lot more.

What You’ll Need

• 1 lb fresh green beans (about 450 g)
  
• 2 tbsp butter (30 g)
  
• 1 small onion, thinly sliced
  
• 8 oz fresh mushrooms, sliced (about 225 g)
  
• 2 cloves garlic, minced
  
• 2 tbsp flour (30 g)
  
• 1 cup chicken or vegetable broth (240 ml)
  
• 1 cup heavy cream 35% (240 ml)
  
• ½ tsp salt
  
• ¼ tsp black pepper
  
• 1 cup crispy fried onions (that classic crispy onion topping — you can grab French’s Crispy Fried Onions on Amazon)

For cooking

1. Cook the beans. Heat a large pot of water and salt it generously. Drop the beans in for 4–5 minutes — just until bright and slightly softer. I always plunge them into ice water immediately so they stay firm and don’t turn into dull olive-colored strings.
   
2. Sauté the onions and mushrooms. Melt the butter in a pan. Add the onion — let it become soft and translucent. Then the mushrooms. They first “cry” (release moisture) and then begin to brown — that’s the moment you need.
   
3. Add garlic and flour. Garlic only needs a minute — otherwise, it darkens. Then add the flour and stir well. The vegetables should be lightly dusted — that sets the base for a thick sauce.
   
4. Pour in the broth and cream. Do it gradually, stirring. The sauce thickens within a couple of minutes. At this stage, I always get a tiny cooking thrill: it works!
   
5. Mix the beans with the sauce. Just gently combine everything in one bowl or right in the pan. Try not to break the beans — the long whole pods look beautiful.
   
6. Transfer to a baking dish. I usually choose something not too deep so the top browns nicely.
   
7. Add the crispy onions. Sprinkle evenly on top. If you love extra crunch, no one will judge you for piling more. You can use the ready-made French’s Crispy Fried Onions (the Amazon note stays exactly as you asked).
   
8. Bake. 375°F (190°C) for around 15–20 minutes. I wait for the little bubbles to appear around the edges — that means everything is heated through and ready to serve.

Every year when Lindy and I make this casserole, I think the same thing: how often the best dishes are the simplest ones. And it’s funny that for so many years we thought green bean casserole was a complicated classic you had to follow strictly from a can.

But once you make everything with your own hands, the food feels warmer, the aroma cleaner, the mood lighter. And if you want to experiment — add a touch of nutmeg, replace part of the cream with Greek yogurt, or mix different mushrooms. This recipe forgives everything.

2. Slow Cooker Green Bean Casserole for Busy Nights

Our slow cooker green bean casserole often saves us, especially on the days when Lindy and I are hauling bags of mulch and trying to wrap up the season at least somewhat organized.

The casserole cooks itself, needs zero attention, and smells incredible. 

Ingredients

• 1.5 lbs fresh green beans (680 g)
  
• 1 small onion, chopped
  
• 8 oz mushrooms (225 g), sliced
  
• 2 cloves garlic
  
• 1 cup chicken or vegetable broth (240 ml)
  
• 1 cup heavy cream (240 ml)
  
• 2 tbsp flour (30 g)
  
• 2 tbsp butter (30 g)
  
• ½ tsp salt
  
• ¼ tsp pepper
  
• 1 cup crispy fried onions
  

Make It:

1. Prep the beans. Cut the pods in half or leave them whole — both ways work. I usually trim just the ends and keep the rest in its natural shape. It keeps that fresh green bean texture everyone loves.
   
2. Make the sauce base. Melt the butter in a pan, sauté the onion and mushrooms for 5–6 minutes. Add the garlic, then the flour. Stir until everything becomes slightly thick and coated.
   
3. Add broth and cream. Pour both ingredients into the mushroom mixture — the sauce will be a bit runny, and that’s normal. Inside the slow cooker, it thickens on its own.
   
4. Transfer everything to the slow cooker. Add the beans, pour the sauce over them, and mix gently. The beans should be fully covered in liquid for the best slow cooker casserole texture.
   
5. Cook on LOW. About 4 hours. Sometimes 3.5 if the beans are young and tender. I like when they stay slightly firm — it gives the dish a feeling of freshness even in heavier meals.
   
6. Add crispy onions before serving. Not earlier! Right before serving, generously scatter the crispy fried onions on top.
   
7. If you want to boost the flavor — add a little cheese. A couple handfuls of shredded cheddar on top, close the lid for 10 minutes — and the aroma becomes deeper and richer.
   

The slow, gentle heat is everything here. It brings out the mushroom flavor and turns the sauce silky and comforting. A slow cooker naturally transforms simple ingredients into something deeply flavorful and satisfying.

Tip. If you want a deeper flavor, add a tiny splash (about ½ teaspoon) of soy sauce or Worcestershire to the sauce. Sounds odd for green bean casserole, but trust me: it creates that subtle umami background usually provided by canned soup.

Lindy and I discovered this by accident — I ran out of salt that day and added a bit of soy sauce. And the recipe became so balanced that now I do it almost every time.

3. Bacon-Topped Green Bean Casserole with Crispy Crunch

We added bacon for the first time simply because it was sitting in the fridge after breakfast. And that accidental decision turned into a tradition.
Bacon gives a salty crunch, makes the dish feel more “deep,” and the smell… well, you know. Even Lindy admits she is pulled into the kitchen like a magnet. This version feels especially good when you want something with a crispy, savory finish.

Ingredients

• 1 lb fresh green beans (450 g)
  
• 6–8 slices bacon
  
• 1 small onion, thinly sliced
  
• 8 oz mushrooms (225 g)
  
• 2 cloves garlic
  
• 2 tbsp butter (30 g)
  
• 2 tbsp flour (30 g)
  
• 1 cup chicken broth (240 ml)
  
• 1 cup heavy cream (240 ml)
  
• ½ tsp salt
  
• ¼ tsp black pepper
  
• 1 cup crispy fried onions
  

Make It:

1. Prep the beans. Trim the ends, cut them in half if they’re long. Boil for 4–5 minutes in salted water.
   After boiling, immediately place them in cold water — this keeps the beans green and firm, not mushy.
   
2. Cook the bacon. In a dry pan, bring the strips to a good crispy crust. Don’t remove too early — the bacon should be firm so it doesn’t soften during baking.
   Place on a paper towel and chop into pieces. Do not discard the remaining fat — we will need it.
   
3. Sauté the onion and mushrooms. In the same pan (using the bacon fat + a little butter), add the onion. It quickly becomes soft and slightly sweet.
   Then add the mushrooms — let them reduce in volume and brown around the edges. This helps create a richer, deeper flavor.
   
4. Add garlic and flour. Garlic for just one minute. Then add the flour while stirring so it coats the vegetables and absorbs the fat — this ensures the sauce becomes thick instead of lumpy.
   
5. Pour in the broth and cream. Gradually! The sauce begins to thicken almost immediately.
   I always taste for salt at this moment because bacon adds its own saltiness, and it’s easy to overdo it.
   
6. Combine everything with the beans. Gently mix the beans with the sauce. If you’re doing this in a bowl, take your time — long pods break surprisingly easily.
   
7. Place into a baking dish. Smooth the surface lightly, but no need for perfection — a bit of “unevenness” makes the dish look more appetizing.
   
8. Add bacon + crispy onions. Mix half of the bacon into the casserole itself.
   The other half goes on top together with the crispy onions.
   Sometimes I add finely grated cheese between the bacon layers — it creates a soft “creamy bridge” between the textures.
   
9. Bake. 375°F (190°C) for about 20 minutes. It’s ready when bubbles appear around the edges and the top darkens slightly.

Tip. If you want not just crunch but an aromatic crunch — try replacing part of the bacon with thick-cut bacon. It dries more slowly and gives a deeper taste. Then the crispy onions sit like a light “crunchy cap” instead of just a topping.

4. Healthier Green Bean Casserole Featuring Greek Yogurt

I resisted the idea of replacing cream in the classic casserole for a long time. It always seemed to me that healthier versions were the kind where the flavor disappears and the benefits exist only on paper. But one spring (after winter my body was just asking for a break), I finally tried making green bean casserole with Greek yogurt.

And… it turned out surprisingly tender. Creamy — yes. Lighter — also yes. And the tangy note makes the flavor brighter. In the end, the dish became the kind of option you can eat for dinner and not feel like a sack of potatoes afterward.

Ingredients

• 1 lb green beans (450 g)
  
• 1 small onion
  
• 8 oz mushrooms (225 g)
  
• 2 cloves garlic
  
• 1 tbsp butter (15 g)
  
• 1 tbsp olive oil
  
• 2 tbsp flour (30 g)
  
• ¾ cup vegetable broth (180 ml)
  
• 1 cup Greek yogurt 2 percent or 5 percent (240 ml)
  
• ½ tsp salt
  
• Black pepper to taste
  
• ½ cup crispy fried onions (if you want it healthier — reduce to ⅓)
  

Step-by-step guide

1. Prep the beans. Cut the pods however you like. Boil for 4–5 minutes in salted water, then transfer to cold water.
   Yogurt-based sauces prefer a slightly firm texture, so it’s important not to overcook.
   
2. Sauté the onion and mushrooms. Mix the butter and olive oil — this gives a richer flavor while still feeling lighter.
   Cook the onion until soft, then add the mushrooms. They will shrink and start to brown slightly.
   
3. Add garlic and flour. Garlic for literally one minute.
   Then add the flour and stir so it coats the mixture. This ensures the yogurt won’t separate later.
   
4. Pour in the broth. Gradually. The sauce will become slightly thick but not heavy.
   Important: avoid boiling too vigorously — that’s when the mushroom flavor gets lost.
   
5. Add the Greek yogurt. Remove the pan from heat for 20–30 seconds so it cools slightly.  Yogurt doesn’t like high temperatures — add it when the heat is no longer aggressive.
   Stir until smooth. The sauce becomes almost like thick, delicate cream, a texture that feels light but still creamy.
   
6. Combine with the beans. Mix gently — the yogurt sauce is a bit lighter than cream, and the texture looks nicer when the beans remain whole.
   
7. Transfer to a baking dish. No need to smooth the top. These types of dishes love a little “chaos” — it makes them feel homemade.
   
8. Add the crispy onions. A light layer on top — it gives the texture that dishes without much fat sometimes miss.
   You can reduce the amount if you want it healthier, but I wouldn’t remove the crunch completely.
   
9. Bake. 350°F (175°C) for about 20 minutes.
   The sign of readiness is tiny bubbles along the edges and a thin mushroom aroma.

Tip. If you’re afraid the yogurt will “break” or become grainy — stir one tablespoon of warm broth into it before adding to the sauce. This equalizes the temperature and makes the texture perfect.

I now do this automatically — especially in recipes where cream is replaced with something more delicate.

5. Gluten-Free Green Bean Casserole that Actually Tastes Good

When we hosted guests last year — two of them ate only gluten-free — we ended up making this version of gluten-free green bean casserole, and no one at the table even realized it was gluten-free.

The secret? Just the right thickeners plus a little patience during the sauce stage. It’s one of those dishes where the texture matters so much that the right technique makes it taste like the classic.

Ingredients

• 1 lb green beans (450 g)
  
• 1 small onion
  
• 8 oz mushrooms (225 g)
  
• 2 cloves garlic
  
• 2 tbsp butter (30 g)
  
• 2 tbsp rice flour or cornstarch
  
• 1 cup chicken or vegetable broth (240 ml)
  
• 1 cup heavy cream or whole milk (240 ml)
  
• ½ tsp salt
  
• ¼ tsp pepper
  
• 1 cup gluten-free crispy fried onions
  

Excellent GF option that really stays crunchy: Kinnikinnick Gluten Free French Fried Onions — Amazon.

How to do it

1. Prep the beans. Trim the ends and cut the pods to a comfortable length.
   Boil for 4–5 minutes in salted water. This is important: in gluten-free recipes textures must work together, and soft beans make the dish fall apart.
   After boiling — immediately place in cold water to stop cooking and keep that firm green bean texture.
   
2. Sauté the onion and mushrooms. Melt the butter over medium heat.
   The onion softens in a couple of minutes, and the mushrooms first release liquid, then brown at the edges — that moment intensifies the flavor and gives the casserole a more savory, rounded profile.
   
3. Add garlic and rice flour (or starch). Garlic — briefly.
   Then add the thickener and make sure to stir it so it coats the vegetables evenly.
   Tip: rice flour doesn’t like intense frying — 30–40 seconds is enough.
   
4. Pour in the broth. Gradually, in a thin stream, to avoid lumps.
   The sauce begins to thicken almost immediately. If you’re using starch, it activates a bit later — don’t panic, that’s normal.
   
5. Add the cream. Stir until the sauce becomes smooth. Gluten-free sauces often turn out too dense, so adjust the consistency with broth — don’t hesitate to add a couple of spoonfuls if needed. This keeps the sauce feeling creamy instead of heavy.
   
6. Combine the beans with the sauce. No need to overmix — just gently coat everything evenly.
   
7. Transfer to a baking dish. A bit of unevenness on top makes the dish feel homemade — I leave it as is.
   
8. Add the gluten-free crispy onions. Not all GF options taste good, so choose quality ones — I left the link above.
   Sprinkle a thin layer on top — it adds the texture the casserole really needs.
   
9. Bake. 375°F (190°C) for about 20 minutes.
   When the sauce starts bubbling slightly around the edges, it’s ready.

Tip. If you want a more “authentic” crunch — mix the crispy onions with half a tablespoon of olive oil before sprinkling. Without gluten, onions sometimes end up dry, and a drop of oil makes the texture much nicer and the flavor deeper.

6. Keto-Friendly Green Bean Casserole with Almond Crust

In keto-friendly green bean casserole with almond crust, the almond topping gives a crunch that reminds you of panko but without the carbs. And the casserole itself turns out so… complete. Filling but not heavy. Lindy and I eat it especially often in autumn, when the work on the property and the evening tasks stretch into the dark. It’s one of those dishes that feels rich but still low-carb.

Ingredients

• 1 lb green beans (450 g)
  
• 1 small onion
  
• 8 oz mushrooms (225 g)
  
• 2 cloves garlic
  
• 2 tbsp butter (30 g)
  
• 1 cup heavy cream (240 ml)
  
• ½ cup chicken broth (120 ml)
  
• ½ cup almond flour
  
• ⅓ cup grated Parmesan
  
• ½ tsp salt
  
• ¼ tsp black pepper
  
• ½ tsp paprika (optional)
  

For a crunchy topping, Bob’s Red Mill Super-Fine Almond Flour — Amazon works perfectly.

How to create it

1. Prep the beans. Trim the ends and cut if needed. Boil for 4–5 minutes in salted water.
   Important: beans for keto versions are better kept slightly firmer — the sauce here is richer, and the texture balance matters.
   
2. Sauté the onion and mushrooms. Melt the butter. The onion softens after a couple of minutes, then add the mushrooms.
   I always wait for them to brown at the edges — that’s when the deep flavor appears, the same depth we usually get from flour and thickeners.
   
3. Add the garlic. One minute — no longer. Garlic burns quickly, and in keto dishes its bitterness shows more intensely.
   
4. Pour in the heavy cream and broth. Stir until the sauce becomes velvety.
   Heavy cream thickens on its own, so no flour is needed.
   If the sauce feels too thick — add a spoonful of broth to keep it smooth and silky.
   
5. Season. Salt, pepper, paprika — all to taste. Paprika adds a gentle color and makes the dish look visually warmer.
   
6. Combine the beans with the sauce. Gently fold the green beans into the creamy mixture.
   I do this right in the pan — fewer dishes, more ease.
   
7. Transfer to a baking dish. No need for a perfectly smooth surface — the textured “waves” will brown beautifully under the almond crust and give that golden baked look.
   
8. Make the almond crust. Mix the almond flour, grated Parmesan, and a pinch of paprika.
   Add one teaspoon of olive oil — that’s enough for the topping to bake evenly.
   Sprinkle a uniform layer over the top.
   
9. Bake. 375°F (190°C) for 18–22 minutes. When the almond topping turns golden and the edges of the casserole begin to bubble slightly — it’s ready.

Tip. Before sprinkling the almond crust, lightly blot the top of the casserole with a paper towel. Keto sauces can sometimes be a bit richer, and removing the surface moisture helps the crust brown evenly and prevents it from absorbing extra fat.

I do this every time, and the result is always perfectly crisp on top.

7. Campbell’s Inspired Green Bean Casserole Made Better

I’ve always loved the classic green bean casserole based on Campbell’s Cream of Mushroom Soup. But over time, I started noticing that with the traditional version, the feeling of heaviness came too quickly.

So this improved version appeared — still inspired by Campbell’s, but tastier, creamier, with a deeper mushroom aroma. And most importantly, it keeps the simplicity that made this dish so loved in America. It’s the kind of comfort food that stays easy yet flavorful.

Ingredients

• 1 lb green beans (450 g)
  
• 1 can Campbell’s Cream of Mushroom Soup (10.5 oz / 298 g)
  
• ½ cup milk (120 ml)
  
• ½ cup finely chopped mushrooms (optional but highly recommended)
  
• 1 small onion
  
• 1 tbsp butter
  
• 2 cloves garlic
  
• ½ tsp pepper
  
• ½ tsp salt
  
• 1 cup crispy fried onions
  

Create it

1. Prep the beans. Boil for 4–5 minutes in salted water, then cool under cold water.
   This version loves firm beans; otherwise, the sauce may feel too thick and lose that balanced casserole texture.
   
2. Enhance the mushroom flavor. Melt the butter, add the onion, and cook until soft.
   Then add the finely chopped mushrooms — they give the depth the canned version lacks.
   When the mushrooms brown, add the garlic for one minute.
   
3. Mix Campbell’s with the milk. In a separate bowl, combine Campbell’s Cream of Mushroom Soup and the milk.
   Stir until smooth — the soup becomes softer and more fluid, and the casserole won’t be rubbery.
   
4. Combine the sauce with the mushroom sauté. Pour the soup-and-milk mixture into the pan with the mushrooms.
   Stir — the aroma immediately becomes warmer and richer, the way classic comfort casseroles should smell.
   
5. Add salt and pepper. Important detail: the soup is already salty, so start carefully.
   I usually add just ½ tsp of pepper, and salt to taste.
   
6. Fold in the beans. Mix the beans with the sauce gently so the pods stay whole.
   
7. Transfer to a baking dish. A slightly wavy surface on top makes the dish look more appetizing after baking.
   
8. Add the crispy onions. Sprinkle half on top now, and the second half right before serving.
   This gives you double texture: soft crunch “inside” and bright crunch “outside.”
   
9. Bake. 350°F (175°C) for 25–30 minutes. When bubbles appear around the edges and the onions on top are lightly browned — it’s ready.

Tip. If you want a deeper flavor, add just half a teaspoon of soy sauce to the sauce. Yes, it sounds strange. But Campbell’s already has umami notes, and soy sauce intensifies them, creating an effect of “as if the soup simmered for an hour,” even though it’s just a drop.

8. Easy Green Bean Casserole with Caramelized Onions

One day we had no crispy onions at home. And we wanted dinner right now, and nothing could convince me to drive to the store in the rain.
I grabbed two onions and thought: fine, let’s try caramelizing them. And… the aroma was so deep and warmly sweet that Lindy and I even glanced at each other.

Now we have this wonderfully fragrant easy green bean casserole with caramelized onions — more “homey,” calm, yet incredibly delicious.

Ingredients

• 1 lb green beans (450 g)
  
• 2 large onions, thinly sliced
  
• 2 tbsp butter (30 g)
  
• 1 tbsp olive oil
  
• 8 oz mushrooms (225 g)
  
• 2 cloves garlic
  
• 2 tbsp flour (or rice flour)
  
• 1 cup chicken or vegetable broth (240 ml)
  
• ¾ cup cream (180 ml)
  
• ½ tsp salt
  
• ¼ tsp black pepper
  

The easy way to make it

1. Prep the beans. Trim the ends, cut if needed.
   Boil for 4–5 minutes, then transfer to cold water.
   The onion in this recipe is sweet and rich, so firm beans create a perfect flavor balance.
   
2. Caramelize the onions. In a large pan, melt the butter and add the olive oil — this combination gives the best flavor.
   Cook the onions over medium heat for 15–20 minutes, stirring.
   They should become soft, golden, and slightly sweet.
   If they start burning — lower the heat. Slow cooking works wonders.
   
3. Add the mushrooms. Add them directly to the onions. They will shrink in volume and absorb part of the sweetness.
   Cook until lightly browned.
   
4. Stir in the garlic and flour. Garlic — one minute. Then add the flour and mix so it coats the vegetables.
   Important: the flour must absorb the fat — this guarantees a thick sauce instead of a grainy, floury one.
   
5. Pour in the broth and cream. Gradually pour in the broth, then the cream. The sauce will begin to thicken before your eyes.
   Stir until it becomes smooth and silky.
   
6. Season. Add salt and pepper. A drop of soy sauce for depth is optional.
   
7. Combine the beans with the sauce. Mix gently so the onions spread throughout.
   The smell at this stage is already a reward.
   
8. Transfer to a baking dish. Smooth the surface lightly, but no need for perfection.
   A bit of natural unevenness makes the top look more appetizing after baking.
   
9. Add a bit of caramelized onion on top. This creates a layer of rich flavor and a beautiful texture after baking — a true sweet-savory casserole finish.
   
10. Bake. 375°F (190°C) for 20 minutes. The edges should lightly bubble, and the top should turn amber.
    

Tip. If you feel the onions refuse to caramelize (which happens with low-sugar varieties), add ½ teaspoon of balsamic vinegar halfway through cooking.
It accelerates caramelization and gives a subtle accent that works beautifully in creamy dishes.

9. Simple Holiday Green Bean Casserole for Last-Minute Dinners

In the moments when you’re rushing and nothing seems to get done, simple holiday green bean casserole saves the day — quick, warm, fragrant. It comes together in just a few moves but looks on the table as if you cooked it all day.

Ingredients

• 1 lb green beans (450 g) — fresh or frozen
  
• 1 can cream of mushroom soup (10.5 oz / 298 g)
  
• ½ cup milk (120 ml)
  
• ½ cup sliced mushrooms (optional)
  
• 1 small onion
  
• 1 tbsp butter
  
• 2 cloves garlic
  
• 1 tsp Dijon mustard (optional — but very tasty)
  
• ½ tsp salt
  
• ¼ tsp pepper
  
• 1 cup crispy fried onions (French’s Crispy Fried Onions)
  

Easy way to make it

1. Prep the beans. If fresh — boil for 4 minutes. If frozen — simply thaw and pat dry.
   This keeps the texture firm enough for a quick holiday casserole.
   
2. Sauté the onion. Cook the onion in butter until soft. Let it brown lightly if you want a subtle sweet accent.
   
3. Add the garlic and mushrooms. Garlic — briefly. Mushrooms — 3–4 minutes, until moisture reduces.
   You can skip the mushrooms, but they make the flavor feel more “festive.”
   
4. Mix the soup, milk, and Dijon. In a separate bowl, combine the cream of mushroom soup, milk, and mustard.
   Dijon is a tiny secret ingredient that makes the sauce brighter and more aromatic.
   
5. Combine everything. Fold the beans into the sauce, add the onion and mushrooms, salt and pepper.
   The mixture should be creamy but not too thick.
   
6. Transfer to a baking dish. Place it confidently — time is running, guests are at the door.
   
7. Top with crispy onions. A thin layer on top gives the perfect crunch.
   If you have two minutes, save part of the topping for later — you’ll get double crunch.
   
8. Bake. 375°F (190°C) for 15–20 minutes. You’ll see little bubbles along the edges — that’s the sign it’s ready.

Tip. Add a pinch of fresh thyme on top right after baking. It gives a wonderful aroma, and no one will guess you assembled the dish in half an hour.

10. Air Fryer Twist on Green Bean Casserole

To be honest, for a long time I didn’t even think that green bean casserole in an air fryer was possible. It seemed that something this “creamy-crunchy” absolutely required an oven. But one summer, when the heat was so intense that turning on the oven felt like a crime, I decided to try.

And the result was so successful that now we make this version more often than the classic one. The air fryer creates a very dense crunch, while the sauce inside stays soft and warm. And the main thing — everything cooks incredibly fast! It’s the perfect quick air fryer casserole option.

Ingredients

• 1 lb green beans (450 g)
  
• 1 small onion
  
• 1 cup mushrooms (225 g)
  
• 2 cloves garlic
  
• 1 tbsp butter
  
• 1 tbsp olive oil
  
• ½ cup chicken or vegetable broth (120 ml)
  
• ¾ cup cream (180 ml)
  
• 1 tbsp flour or rice flour
  
• ½ tsp salt
  
• ¼ tsp pepper
  
• ½ tsp paprika (optional)
  
• 1 cup crispy fried onions
  

Do it:

1. Prep the beans. Boil for 3–4 minutes — slightly less than usual because the air fryer will finish the cooking.
   Immediately cool under cold water so the beans stay bright and hold that fresh green color.
   
2. Sauté the onion and mushrooms. In a mix of butter and olive oil, the onion softens quickly. Add the mushrooms — browned edges give the deep flavor that the air fryer later intensifies.
   
3. Add the garlic and flour. Garlic — one minute. Then add the flour and stir so it absorbs the fat.
   This ensures the sauce becomes thick and doesn’t “run” in the air fryer.
   
4. Pour in the broth and cream. Add gradually. The sauce should be thick but not heavy.
   If it feels too dense — add a couple of spoonfuls of broth to maintain a smooth, creamy texture.
   
5. Season. Salt, pepper, paprika — they work especially well in the air fryer, giving a light “smoky” effect.
   
6. Combine with the beans. Mix gently — long pods break easily. Everything should be evenly coated in the sauce.
   
7. Transfer to a dish suitable for the air fryer. The key is good air circulation. Metal and ceramic dishes work great.
   
8. Add crispy onions on top (but not all). Sprinkle about half — they will brown first.
   The second half will be added later to keep the crunch fresh.
   
9. Cook in the air fryer. 350°F (175°C).  10–12 minutes
   The top will become golden, and the sauce will heat through.
   
10. Add the remaining crispy onions. Sprinkle them on top and cook for another 1–2 minutes.
    This gives you a double crunch: the toasted layer and the fresh, light layer on top — the hallmark of a great air fryer casserole.
    

Tip. Add one teaspoon of grated Parmesan to the sauce. It melts in the air fryer heat, creating a thin creamy depth that is impossible to get in the oven — all because of the directed hot air.

This small touch makes the dish richer but not heavier. We add it like this almost every time now.

Your Personal Casserole

So we’ve gone through 10 different casseroles — quick, healthier, creamy, crunchy, festive, and completely lazy.
Funny enough, the more often I cook them, the more I understand: people return not to the “perfect ingredients,” but to the moment created around the dish.

And if any version here becomes your home classic — then these recipes have already done their job. Which casserole from these ten would you make first today?

Write in the comments — I always read those answers with great pleasure.