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55 min
|
intermediate
This classic green bean casserole skips the canned soup and uses a rich, creamy mushroom sauce made from scratch.
It is perfect for Thanksgiving, holiday potlucks, or any cozy Sunday dinner when you want a comforting veggie side.
Fresh green beans stay tender-crisp, while a crunchy topping of crispy fried onions, panko, and Parmesan adds irresistible texture.
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Preheat your oven to 375°F and place a rack in the center position.
Lightly grease a 2-quart baking dish with butter or cooking spray and set it aside.
Bring a large pot of water to a boil and season it with the teaspoon of salt.
Add the green beans and cook until crisp-tender and bright green, 4 to 5 minutes.
Drain the beans and immediately transfer them to a bowl of ice water to stop the cooking.
Once cool, drain the beans again and pat them very dry with clean kitchen towels.
Spread the beans evenly in the prepared baking dish and set the dish aside.
In a large skillet, melt the butter over medium heat until foamy but not browned.
Add the onion and cook, stirring often, until softened and translucent, about 5 minutes.
Stir in the garlic and cook just until fragrant, about 30 seconds.
Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, 6 to 8 minutes.
Sprinkle the flour evenly over the mushroom mixture and cook, stirring constantly, for 1 to 2 minutes.
Slowly pour in the milk while whisking, then add the vegetable broth and bouillon, whisking until smooth.
Season with the black pepper, dried thyme, and a pinch of nutmeg, then bring the sauce to a gentle simmer.
Cook, stirring often, until the sauce has thickened enough to coat the back of a spoon, 4 to 6 minutes.
Pour the hot mushroom sauce evenly over the green beans in the baking dish and gently toss to coat.
Spread the mixture into an even layer so the topping will brown evenly later.
In a medium bowl, combine the crispy fried onions, panko breadcrumbs, grated Parmesan, and olive oil.
Toss until the onions and crumbs are evenly coated with the oil and the mixture feels slightly moist.
Sprinkle the topping evenly over the sauced green beans, covering the surface from edge to edge.
Bake until the casserole is bubbling around the edges and the topping is deep golden brown, 18 to 22 minutes.
Let the casserole rest for 10 minutes before serving so the sauce can thicken slightly.
| Energy | 199 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 10 | g |
| Carbohydrates | 20 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
This casserole pairs beautifully with roast turkey, simple baked chicken, or even a big salad for a lighter meal.
For extra richness, drizzle a little browned butter over the topping right before serving to boost the toasty, nutty flavor.
Leftovers reheat well, so consider doubling the recipe and baking it in two dishes if you are feeding a crowd.
These main dishes are a great match for this recipe.
Wendy, Jacksonville: Excellent green bean casserole 🥘 I added a little extra mushrooms and some parm to the top 😊 Also served it with baked chicken and a side salad 🥗 This reheats well too 👍 I made it in two dishes, baked one and put the other in the fridge for the next day.
: Happy it turned out well for you, Wendy!
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