Description
This green bean casserole features fresh green beans, a creamy homemade mushroom sauce, and a crispy onion-panko topping. It’s an easy, crowd-pleasing Thanksgiving side dish that can be made ahead and is guaranteed to disappear fast.
Ingredients
- 1 1/2 lbs fresh green beans, ends trimmed and halved
- 8 oz button or cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp black pepper (plus more to taste)
- 1 tsp fresh thyme, chopped (or 1/2 tsp dried thyme, optional)
- 1 1/2 cups crispy fried onions
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan (optional)
Instructions
- Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Trim and halve the green beans.
- Blanch green beans in boiling water for 3-4 minutes until bright green and crisp-tender. Drain and immediately plunge into ice water or run under cold water. Drain well and set aside.
- In a large skillet, melt butter over medium heat. Add diced onion and cook 2-3 minutes until translucent. Add mushrooms and cook 5-6 minutes until soft and most liquid is gone. Add garlic and thyme; cook 1 minute until fragrant.
- Sprinkle flour over the veggies and stir for 1 minute. Slowly whisk in milk and heavy cream, then add broth. Stir constantly until sauce thickens and becomes creamy, about 3-4 minutes. Season with salt and pepper to taste.
- In a large mixing bowl, toss drained green beans with the mushroom sauce until coated. Pour into a greased 9×13-inch baking dish and spread evenly.
- Mix fried onions with panko breadcrumbs (and parmesan if using). Sprinkle evenly over the casserole.
- Bake uncovered for 20-25 minutes until bubbly and the top is golden brown.
- For extra crunch, broil for 1-2 minutes at the end, watching closely.
- Let casserole cool for 10 minutes before serving.
Notes
For best results, use fresh green beans and pat them dry after blanching. You can assemble the casserole (without topping) up to 1 day ahead and refrigerate; add topping and bake before serving. For gluten-free, use GF flour and onions; for vegan, use plant-based milk, cream, and butter. Double the topping for extra crunch. Add a pinch of smoked paprika or nutmeg for extra flavor. If using canned green beans, drain and skip blanching.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 195
- Sugar: 5
- Sodium: 350
- Fat: 11
- Saturated Fat: 6
- Carbohydrates: 19
- Fiber: 3
- Protein: 5
Keywords: green bean casserole, Thanksgiving side dish, easy casserole, holiday recipe, homemade green bean casserole, creamy mushroom sauce, crispy onion topping, make ahead, vegetarian option, classic side