Description
A classic Green Bean Casserole featuring fresh green beans combined with a creamy mushroom sauce, topped with crispy fried onions, panko breadcrumbs, and parmesan cheese, baked to golden perfection. This comforting side dish is perfect for holiday meals or family dinners.
Ingredients
Scale
Vegetables
- 1 lb fresh green beans, rinsed, trimmed, and halved
- 8 ounces cremini or white mushrooms, sliced
- 3 garlic cloves, minced
Dairy & Fats
- 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
- Prepare the green beans: Rinse, trim, and halve the fresh green beans. Set aside.
- 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 another 1-2 minutes until fragrant.
- Make the roux and sauce: Sprinkle the flour over the cooked mushrooms and stir well to coat. Gradually pour in the vegetable or chicken broth, stirring constantly to avoid lumps. Cook until the sauce thickens, about 2-3 minutes. Stir in the heavy cream and simmer for an additional 3-4 minutes until the sauce is creamy and smooth.
- Combine green beans and sauce: Add the prepared green beans into the skillet with the mushroom cream sauce. Mix well to evenly coat the green beans with the sauce.
- Assemble the casserole: Transfer the green bean mixture to a baking dish. Sprinkle 1 cup of fried onions evenly over the top. In a small bowl, combine panko bread crumbs, parmesan cheese, and the remaining 1 tablespoon of melted butter. Scatter this mixture over the fried onions for added crunch and flavor.
- Bake the casserole: Preheat the oven to 350°F (175°C). Bake the casserole uncovered for about 25-30 minutes, or until the topping is golden brown and the casserole is bubbling.
- Serve: Remove from the oven and let cool slightly before serving as a savory side dish to complement your meal.
Notes
- Fresh green beans provide the best texture and flavor, but frozen can be used if freshly prepared to avoid excess moisture.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Make sure to evenly coat the mushrooms with flour before adding broth to prevent lumps in the sauce.
- Feel free to add a splash of soy sauce or Worcestershire sauce to the mushroom sauce for an extra umami punch.
- This casserole can be assembled a day ahead and refrigerated, then baked before serving.
Keywords: green bean casserole, mushroom casserole, holiday side dish, vegetarian side, creamy green beans, baked casserole