Description
A rich, indulgent, and crispy green bean casserole made from scratch with a homemade roux, sautéed mushrooms, and a crunchy onion-panko topping. This dish offers superior texture and flavor compared to traditional canned versions.
Ingredients
- 2 lbs fresh green beans (trimmed)
- 4 tbsp unsalted butter (divided)
- 8 oz cremini mushrooms (sliced)
- 3 cloves garlic (minced)
- 3 tbsp all-purpose flour
- 1 cup heavy cream
- 1/2 cup low-sodium chicken stock
- 1.5 cups fried onions
- 1/2 cup panko breadcrumbs
- 1 tsp fresh thyme (or 1/2 tsp dried)
- Salt and black pepper to taste
Instructions
- Blanch the green beans in boiling salted water for 3-4 minutes until tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain and pat dry thoroughly.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Sauté the sliced mushrooms for 5-6 minutes until browned and moisture has evaporated. Add minced garlic and cook for 1 minute until fragrant. Remove from heat.
- In a medium saucepan, melt the remaining 2 tablespoons of butter over medium-low heat. Whisk in the flour and cook for 1-2 minutes until the mixture resembles wet sand and smells nutty.
- Slowly whisk in the chicken stock, then the heavy cream. Continue whisking until the sauce smooths out and begins to simmer. Season with salt, pepper, and thyme.
- Add the blanched green beans and sautéed mushroom mixture to the sauce, stirring gently to coat everything evenly.
- Preheat oven to 375°F (190°C). Pour the mixture into a 9×13 inch baking dish. Mix fried onions, panko breadcrumbs, and 1 tablespoon of melted butter, then sprinkle evenly over the top.
- Bake for 20-25 minutes until the topping is golden brown and the sauce is bubbling. Let rest for 5 minutes before serving.
Notes
Ensure green beans are patted dry after blanching to prevent a watery casserole. The sauce should be well-seasoned before baking as the beans and mushrooms will dilute the flavor. For make-ahead, assemble the casserole up to 24 hours in advance, cover, and refrigerate. Add 5-10 minutes to baking time if cooking from cold. Do not freeze, as green beans become mushy and cream sauce may separate.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 280
- Sugar: 4
- Sodium: 450
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 18
- Fiber: 4
- Protein: 6
Keywords: green bean casserole, holiday recipes, thanksgiving side dishes, creamy casserole, homemade green beans, comfort food, easy side dishes