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Green Beans with Creamy Sauce and Fried Onions

Bright, crisp-tender green beans coated in a silky, garlicky cream sauce, finished with a crunchy shower of fried onions — a perfect side for weeknights and holidays.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the creamy sauce
  • 4 tablespoons Unsalted butter For the roux and flavor
  • 1/4 cup All-purpose flour Thickens the sauce; use gluten-free flour for gluten-free version
  • 1 cup Heavy cream or whole milk Cream gives richness; milk lightens calories
  • 1 teaspoon Garlic powder Adds savory flavor
  • 1 teaspoon Onion powder Adds savory flavor without raw onion texture
  • to taste Salt Adjust for preference
  • to taste Freshly cracked black pepper Adjust for preference
For the green beans
  • 1 pound Fresh green beans, trimmed Choose uniform sizes for even cooking
Topping
  • 2 cups Crispy fried onions Store-bought or homemade for extra crunch

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a medium baking dish.
  2. Trim the bean ends and bring a large pot of salted water to a boil. Add green beans and blanch 4–5 minutes until bright green and tender-crisp. Drain and shock briefly in ice water if you want to stop cooking early; otherwise drain well.
Making the sauce
  1. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook 1–2 minutes to make a blonde roux — this removes the raw flour taste.
  2. Gradually whisk in the cream, starting slow to keep the sauce lump-free. Bring to a gentle simmer until it thickens to coat the back of a spoon. Season with garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning.
Combining and baking
  1. Fold the blanched green beans into the creamy sauce so they're evenly coated. Transfer to the prepared baking dish.
  2. Scatter crispy fried onions evenly over the top. Bake for 18–22 minutes until the casserole is heated through and the topping is golden. Let rest a few minutes before serving.

Notes

For a lighter sauce, use a 50:50 mix of milk and a splash of cream, or use evaporated milk. For ultimate crispiness, add the fried onions in two stages — half before baking and half after. This recipe is vegetarian as written, use plant-based substitutes for a vegan option.