Description

A classic and creamy Green Bean Casserole featuring fresh green beans, sautéed mushrooms, a rich garlic cream sauce, and topped with crispy fried onions, toasted panko breadcrumbs, and parmesan cheese. Perfectly baked to a bubbly finish, this comforting side dish is ideal for holiday dinners or any family meal.

Ingredients

Scale

Vegetables

1 lb fresh green beans, rinsed, trimmed and halved
8 ounces cremini or white mushrooms, sliced
3 garlic cloves, minced

Dairy

3 tablespoons unsalted butter, divided
1 cup heavy cream
1/4 cup parmesan cheese, finely grated

Pantry

1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons flour
1 cup vegetable or chicken broth
2 cups fried onions, divided
1/4 cup panko bread crumbs

Instructions

Preheat and Prepare Pan: Preheat the oven to 375 degrees F and grease a 9 x 13-inch baking dish to prevent sticking.
Blanch Green Beans: Bring a large pot of salted water to a boil. Add the green beans and blanch for 3 to 4 minutes until just tender. Drain and immediately immerse into ice water to halt cooking. Drain once more and pat dry on a towel. Set aside.
Sauté Mushrooms and Garlic: In a large skillet, melt 2 tablespoons of butter over medium heat. Add sliced mushrooms, salt, and pepper. Cook for about 5 minutes, stirring occasionally until softened. Add minced garlic and cook for another 2 minutes until fragrant.
Create the Sauce: Sprinkle flour over the mushrooms and stir until well combined to form a roux. Gradually pour in the vegetable or chicken broth, stirring continuously. Simmer for 2 to 3 minutes. Reduce heat to medium-low, add heavy cream, and cook, stirring occasionally, until the sauce thickens, about 5 to 10 minutes.
Combine and Transfer: Remove from heat and fold in the blanched green beans and 1 cup of fried onions, mixing until they’re evenly coated with the sauce. Pour the mixture into the prepared baking dish.
Prepare Topping: In a medium skillet, melt the remaining tablespoon of butter. Add panko bread crumbs and toast them for 3 to 4 minutes until golden. Season with salt and pepper to taste.
Top and Bake: Sprinkle the remaining fried onions, toasted panko breadcrumbs, and grated parmesan cheese evenly over the casserole. Bake uncovered for 20 minutes, or until the casserole is bubbly and the topping is golden brown.
Serve: Remove from oven and let cool slightly before serving. Enjoy your creamy, crispy green bean casserole!

Notes

For a vegetarian version, use vegetable broth and ensure fried onions are vegetarian-friendly.
Fresh green beans yield the best texture; canned beans can be used but will alter the flavor and texture.
For extra flavor, add a splash of soy sauce or Worcestershire sauce to the sauce (ensure Worcestershire sauce is vegetarian if needed).
To make ahead, prepare the casserole through step 5, refrigerate, then add topping and bake before serving.
Use gluten-free flour and gluten-free panko breadcrumbs to make this recipe gluten-free.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Baking, Sautéing, Blanching
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 280 kcal
Sugar: 3 g
Sodium: 450 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 4 g
Protein: 7 g
Cholesterol: 35 mg

Keywords: green bean casserole, classic holiday side dish, vegetable casserole, mushroom cream sauce, fried onion topping