Green Bean Casserole

5 from 2 ratings

from kristineskitchenblog.com

This Green Bean Casserole is made from scratch, with fresh green beans and a creamy mushroom sauce. It's a favorite side dish for Thanksgiving or any special holiday meal.

Prep Time25

Cook Time40

Total Time1 5

Servings: servings

Calories: 200kcal

Ingredients

2 pounds fresh green beans* stem ends trimmed and cut into 2-inch pieces
5 tablespoons unsalted butter divided
8 ounces cremini mushrooms sliced
1 cup finely chopped yellow onion
3 cloves garlic minced
¼ cup all-purpose flour
1 cup low sodium chicken broth or vegetable broth
½ cup whole milk
½ teaspoon salt
¼ teaspoon black pepper
¾ cup breadcrumbs* whole wheat or regular, homemade or store-bought
⅓ cup grated Parmesan cheese

Instructions

Preheat oven to 350° F. Lightly grease a 13x9-inch baking dish.
Bring a large pot of water to a boil. Add the green beans and boil for about 4 minutes, or until crisp-tender. Drain and transfer the cooked green beans to a large bowl of ice water. Let cool in the ice water for 5 minutes, then drain well in a colander. Once dried, transfer the green beans to the prepared baking dish.
Meanwhile, melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the mushrooms and onion and cook until soft, 4-6 minutes, stirring occasionally.
Add 3 more tablespoons of the butter to the pan and stir until melted. Then add the minced garlic and flour and stir for 30 seconds.
Add the chicken broth, milk, salt and pepper to the saucepan. Stir until thickened (this will take 2-3 minutes) and then remove from the heat. Pour over the green beans in the baking dish. so that the green beans are evenly coated.
Melt the remaining 1 tablespoon of butter and then stir it into the breadcrumbs. Stir the Parmesan cheese into the breadcrumb mixture. Sprinkle the breadcrumb mixture over the top of the casserole.
Bake in the center of the oven for 35-40 minutes, until the filling is hot and bubbly. Check after 25 minutes and cover with foil if the topping is browning too quickly. Let stand for 5 minutes before serving.

Video

Notes

You may also use frozen green beans. Let them thaw at room temperature and do not cook them before adding to the casserole.
If desired you can top the casserole with 1 cup of French fried onions instead of the breadcrumb, butter and cheese mixture. Add fried onions to the top of the casserole during the last 5 minutes of bake time.
To make homemade breadcrumbs: Preheat oven to 300 degrees F. In a food processor, process 4 slices whole-wheat bread until you have fine crumbs. Lay crumbs on a rimmed baking sheet and bake in the preheated oven until dry and very lightly golden, about 15 minutes. Stir after 10 minutes to help crumbs brown evenly. Unused breadcrumbs can be stored in the freezer.
Make ahead instructions: Casserole can be assembled up to one day ahead and then covered and refrigerated before baking. Wait and add the breadcrumb topping right before baking. When ready to bake, let the casserole sit at room temperature for about 15 minutes to take the chill off. Then add 10-15 minutes to the bake time and bake until hot and bubbly.
Leftover green bean casserole can be wrapped airtight and then stored in the refrigerator for up to 3-4 days.

Nutrition

Nutrition information is only an estimate.