On the other side of the spectrum, if your topping burns your oven is either too hot (keep it around 400☏ or less) or your topping has been in the oven for too long. Add the mushrooms, remaining 1 teaspoon of kosher salt, black pepper, and nutmeg sauté for 3 minutes. Tip: Adding the grated Parmesan cheese before the fried onions allows it to melt better. Melt the butter in a large skillet over medium heat. Drain the beans again and set them aside. Take off the heat and add sour cream and dried minced onion. Drain and place them in a bowl of ice water to halt the cooking process for 1 minute. Once melted, add the flour, salt, sugar, and pepper. Place the beans in the pot and blanch until they are bright green and tender-crisp, about 2-3 minutes. (If using fresh haricot verts instead of frozen, blanch them first.) Transfer this mixture into a baking dish, topping with onions and cheese. If using fresh or frozen green beans, bring a medium-sized pot of water to a boil. Stir together the green beans, soup, heavy cream, onions, and cheese. A green bean casserole makes the Thanksgiving holiday complete, and this version can be on the table in no time at all thanks to just four ingredients from your pantry or fridge: canned green beans, condensed mushroom soup, French-fried onions, and shredded Cheddar cheese. Both of these appliances use moist heat, which will never give you that signature crispy topping that makes green bean casserole so special. To make it, first preheat the oven to 350F. If you're freeing up your oven by making your casserole in a slow cooker or a pressure cooker (like an Instant Pot), don't add your topping until it hits the serving dish. Before you add your topping try to thicken the casserole up with flour or cornstarch so the topping sits on top and doesn't sink to the bottom. If your topping is soggy, it's probably because the casserole itself is too wet. Whether you're making your onion topping from scratch or you're just opening a can of premade onions, you want it crispy, not soggy or-even worse-burned.
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