Description
This from-scratch Green Bean Casserole recipe delivers a flavorful twist on the classic dish, combining tender blanched green beans with a rich, creamy mushroom sauce and topped with a crispy, cheesy breadcrumb crust. Perfect as a comforting side for holiday dinners or any family meal.
Ingredients
Scale
Green Beans
- 1 lb green beans, trimmed
Mushroom Sauce
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 8 oz mushrooms (cremini, baby bella, or white), sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 Tbsp all-purpose flour
- 1/2 cup chicken or vegetable stock
- 1 cup heavy whipping cream
- 1 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- Salt, to taste
- Black pepper, to taste
Topping
- 1/2 cup breadcrumbs
- 1/3 cup parmesan cheese, grated
- 1/4 tsp garlic powder (or 1 tsp garlic flakes)
- 1 tsp dried parsley
Instructions
- Preheat and blanch green beans. Preheat the oven to 375ËšF. Bring a large pot of water to a boil. Add the trimmed green beans and blanch them for 5 minutes for firmer beans or 8 minutes for softer beans. Drain and set aside.
- Sauté mushrooms. Heat a large pan over medium-high heat and add butter and olive oil. Add the sliced mushrooms with a pinch of salt and pepper. Sauté until the mushroom liquid evaporates and mushrooms turn golden brown.
- Cook onions and garlic. Push the mushrooms to one side of the pan and add the chopped onion. Sauté over low heat for a couple of minutes. Stir together with mushrooms and continue cooking until onions are soft (6-8 minutes). Add minced garlic and cook for an additional 30 seconds while stirring.
- Create roux with flour. Sprinkle the flour over the mushroom-onion mixture and stir to form a paste. Cook for 1-2 minutes, stirring constantly until the mixture smells slightly nutty, being careful not to burn it.
- Add liquids and season. Pour in chicken or vegetable stock and bring to a boil over medium heat, stirring constantly and scraping the bottom of the pan. Add heavy cream, Worcestershire sauce, and soy sauce. Reduce heat to low and cook until the sauce thickens into a creamy gravy. Season with salt to taste.
- Combine green beans and mushroom sauce. Add the blanched green beans into the mushroom sauce and stir well to combine. Transfer the mixture to a 1.5 to 2-quart casserole dish.
- Prepare and bake topping. In a separate bowl, mix breadcrumbs, parmesan cheese, garlic powder, and dried parsley. Sprinkle this evenly over the casserole. Bake uncovered in the preheated oven for 20 minutes, then broil for 2-3 minutes until the topping turns golden brown and crispy.
Notes
- You can use either chicken or vegetable stock to keep it vegetarian friendly.
- Adjust blanching time based on your desired green bean texture.
- For a gluten-free version, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
- The sauce thickens as it bakes, so don’t worry if it seems a bit loose before baking.
- Broiling at the end helps achieve a nicely browned and crunchy topping.
