Description
This Green Bean Casserole is a classic comfort dish featuring fresh green beans cooked in a creamy mushroom sauce, topped with crispy fried onions and a golden parmesan-panko crust. Perfect for holiday gatherings or a hearty side dish any time of year.
Ingredients
Scale
Vegetables and Butter
- 1 lb fresh green beans, rinsed, trimmed and halved
- 3 tablespoons unsalted butter, divided
- 8 ounces cremini or white mushrooms, sliced
Seasonings and Aromatics
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 3 garlic cloves, minced
Thickening and Liquids
- 2 tablespoons flour
- 1 cup vegetable or chicken broth
- 1 cup heavy cream
Toppings
- 2 cups fried onions, divided
- 1/4 cup panko bread crumbs
- 1/4 cup parmesan cheese, finely grated
Instructions
- Prepare Green Beans: Rinse, trim, and halve the fresh green beans. Set aside while you prepare the sauce.
- Sauté Mushrooms and Garlic: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the sliced mushrooms, kosher salt, and pepper. Cook until the mushrooms release their moisture and become tender, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Make the Roux: Sprinkle the flour over the mushrooms and garlic mixture. Stir constantly for about 2 minutes to cook out the raw flour taste, forming a light roux.
- Add Broth and Cream: Gradually whisk in the vegetable or chicken broth followed by the heavy cream. Continue stirring and cook until the sauce thickens, about 4-5 minutes. Adjust seasoning if needed.
- Cook Green Beans: Meanwhile, bring a pot of salted water to a boil. Blanch the prepared green beans for 3-4 minutes until crisp-tender. Drain and immediately transfer to ice water to stop cooking and keep the vibrant green color. Drain again well.
- Combine Green Beans and Sauce: Stir the blanched green beans into the mushroom cream sauce until well coated.
- Assemble the Casserole: Preheat your oven to 350°F (175°C). Transfer the green bean mixture to a greased 9×13-inch baking dish. Sprinkle 1 cup of fried onions evenly over the top.
- Prepare Topping: In a small bowl, combine the remaining 1 cup of fried onions with the panko bread crumbs and grated parmesan cheese.
- Bake the Casserole: Sprinkle the onion-panko-parmesan mixture evenly over the casserole. Dot the last tablespoon of butter over the top for extra richness. Bake uncovered for 20-25 minutes until bubbly and golden on top.
- Serve: Let the casserole rest for a few minutes before serving. Enjoy as a savory side dish at your dinner table.
Notes
- For extra flavor, consider adding a splash of soy sauce or Worcestershire sauce to the cream sauce.
- Use fresh green beans for the best texture, but frozen can be substituted if blanched properly.
- The casserole can be prepared a day ahead and refrigerated before baking.
- To keep the fried onions crispy, add some just before serving instead of mixing them all in before baking.
Keywords: Green bean casserole, mushroom sauce, holiday side dish, creamy green beans, crispy fried onions