Description
This classic American green bean casserole is a beloved holiday side dish, perfect for Thanksgiving or any festive meal. Featuring fresh green beans in a creamy mushroom sauce, topped with crispy fried onions, toasted panko breadcrumbs, and parmesan cheese, it delivers a comforting, crunchy, and flavorful experience.
Ingredients
Vegetables
- 1 lb fresh green beans, rinsed, trimmed and halved
- 8 ounces cremini or white mushrooms, sliced
- 3 garlic cloves, minced
Dairy & Broth
- 3 tablespoons unsalted butter, divided
- 1 cup vegetable or chicken broth
- 1 cup heavy cream
- 1/4 cup parmesan cheese, finely grated
Dry Ingredients & Seasonings
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 tablespoons flour
- 2 cups fried onions, divided
- 1/4 cup panko bread crumbs
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 375 degrees F. Grease a 9 x 13-inch baking pan and set it aside to use later.
- Blanch the Green Beans: Bring a large pot of salted water to a boil. Add the green beans and blanch them for 3 to 4 minutes until just tender. Drain the green beans and immediately transfer them to a large bowl of ice water to stop the cooking process and preserve their bright color. Drain again and pat dry with a kitchen towel or paper towels.
- Sauté Mushrooms and Garlic: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms, ½ teaspoon kosher salt, and ¼ teaspoon pepper. Cook for about five minutes, stirring occasionally, until the mushrooms are softened. Add the minced garlic and cook for another two minutes, stirring frequently to release its aroma.
- Create the Cream Sauce: Sprinkle the flour over the mushroom mixture and stir continuously until well combined. Gradually add the vegetable or chicken broth, stirring to avoid lumps, and simmer for 2 to 3 minutes until the sauce begins to thicken. Reduce heat to medium-low and stir in the heavy cream. Continue cooking, stirring occasionally, until the sauce thickens nicely, about 5 to 10 minutes.
- Combine Green Beans and Sauce: Remove the skillet from heat. Stir in the blanched green beans and 1 cup of fried onions until everything is evenly coated with the creamy mushroom sauce. Transfer this mixture into the prepared baking dish.
- Prepare Breadcrumb Topping: In a medium skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the panko breadcrumbs and cook, stirring frequently, until the breadcrumbs are golden and toasted, about 3 to 4 minutes. Season with salt and pepper to taste.
- Assemble and Bake: Sprinkle the remaining fried onions evenly over the green bean mixture in the baking dish. Then scatter the toasted panko breadcrumbs and finely grated parmesan cheese on top. Bake the casserole uncovered in the preheated oven for 20 minutes or until the top is bubbly and golden brown.
- Serve: Remove from the oven and allow to cool slightly before serving. Enjoy your delicious and creamy green bean casserole!
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- You can prepare this casserole a day ahead and store it covered in the refrigerator; bake it before serving, adding an extra few minutes to the baking time if chilled.
- Fresh green beans work best for the crisp texture, but frozen green beans can be used if fresh are unavailable—be sure to thaw and drain them well before use.
- For a gluten-free option, substitute gluten-free flour and gluten-free breadcrumbs.
- Adding extra garlic or herbs like thyme can boost the flavor profile if desired.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
