Description
This classic Green Bean Casserole features fresh green beans blanched until tender-crisp and coated in a rich, creamy cheese sauce made with sharp Cheddar, Parmesan, sour cream, and flavorful seasonings. Topped with crispy toasted panko breadcrumbs and baked to bubbly perfection, this comforting dish is a perfect side for holiday dinners or any family meal.
Ingredients
Green Beans
- 2 pounds fresh green beans (washed, trimmed, and halved)
Sauce
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 1 cup milk (1%, 2% or whole; 1% used)
- 2/3 cup chicken broth (or chicken stock)
- 1 cup freshly shredded sharp Cheddar cheese
- 1 cup freshly grated Parmesan cheese (divided)
- 1/2 cup sour cream (fat free)
- 2 teaspoons chicken bouillon powder
- 1-1/2 teaspoons Dijon-style mustard
- 1/4 teaspoon granulated onion
- 1 teaspoon dried parsley flakes
- 1 teaspoon roasted garlic powder
- Salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper, plus to taste)
Topping
- 2 tablespoons unsalted butter
- 3/4 cup panko breadcrumbs
Instructions
- Boil Green Beans: Preheat your oven to 375°F (190°C). Bring a large pot of water to a rolling boil. Meanwhile, wash, trim, and halve the green beans to bite-sized pieces. Add the beans to the boiling water and cook for 3 minutes for al dente texture or up to 5 minutes for softer beans. Immediately drain and transfer the beans to an ice bath to stop the cooking process. Drain thoroughly and pat dry with paper towels.
- Make Sauce: In a small pot over medium heat, melt 3 tablespoons of butter. Gradually whisk in the flour to form a thick paste and cook for one minute to remove the raw flour taste. Slowly whisk in 1/3 cup milk, followed by 1/3 cup chicken broth; continue alternating additions of milk and broth until all have been added and the sauce thickens smoothly.
- Add Cheeses and Seasonings: Stir in the sharp Cheddar cheese and half of the Parmesan cheese (1/2 cup) into the sauce, whisking until smooth. Whisk in sour cream until fully incorporated. Add chicken bouillon powder, Dijon mustard, granulated onion, dried parsley flakes, roasted garlic powder, and salt and pepper to taste. Adjust seasoning for balance, considering the saltiness of the Parmesan.
- Assemble Casserole: Place the dried green beans into a 9×13-inch ceramic casserole dish. Pour the cheese sauce over the beans and gently fold to coat evenly. Sprinkle the remaining 1/2 cup Parmesan cheese over the top.
- Prepare Topping: In a small pot over medium-high heat, melt 2 tablespoons of unsalted butter. Add the panko breadcrumbs and toast, stirring constantly, until golden brown and lightly crisp. Evenly sprinkle the toasted crumbs over the cheese layer.
- Bake: Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes or until the casserole is bubbly around the edges. Remove the foil and serve hot.
Notes
- For a firmer, more al dente green bean texture, boil for 3 minutes; for softer beans, boil for 5 minutes.
- Ensure beans are thoroughly dried before adding the sauce to avoid a watery casserole.
- You can substitute chicken broth with vegetable broth to make the dish vegetarian-friendly.
- Use freshly grated cheeses for the best melting and flavor.
- The toasted panko topping adds a delightful crunchy contrast to the creamy casserole.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
