Description
This ultimate green bean casserole features fresh green beans in a rich, homemade mushroom cream sauce topped with crispy fried onions and panko breadcrumbs. Forget the canned soup—this from-scratch version delivers superior flavor and texture that’ll make it your new holiday tradition. Perfect for Thanksgiving, Christmas, or any family gathering.
Ingredients
2 pounds fresh green beans, trimmed and cut into 2-inch pieces
2 tablespoons salt (for blanching water)
3 tablespoons unsalted butter
1 pound cremini mushrooms, thinly sliced
3 cloves garlic, minced
1 medium yellow onion, finely diced
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 teaspoon soy sauce
1 teaspoon fresh thyme leaves
½ teaspoon black pepper
¾ teaspoon kosher salt
¼ teaspoon nutmeg
2 cups crispy fried onions
½ cup panko breadcrumbs
2 tablespoons melted butter
¼ cup grated Parmesan cheese
Instructions
1. Preheat oven to 375°F. Butter a 9×13-inch baking dish and set aside.
2. Bring a large pot of salted water to boil. Add trimmed green beans and blanch for 3-4 minutes until bright green and crisp-tender.
3. Transfer beans immediately to an ice bath. Let cool for 2-3 minutes, then drain thoroughly and pat completely dry with kitchen towels.
4. Melt 3 tablespoons butter in a large skillet over medium-high heat. Add sliced mushrooms and cook 6-8 minutes until browned and moisture evaporates.
5. Add diced onion to mushrooms and cook 3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
6. Sprinkle flour over vegetables and stir constantly for 2 minutes until flour is cooked and smells nutty.
7. Gradually whisk in milk, then add heavy cream, soy sauce, thyme, black pepper, salt, and nutmeg. Bring to a gentle simmer.
8. Cook sauce for 5 minutes, stirring frequently, until thickened enough to coat the back of a spoon.
9. Add blanched green beans to sauce and toss until evenly coated. Transfer mixture to prepared baking dish.
10. In a small bowl, combine crispy fried onions, panko breadcrumbs, 2 tablespoons melted butter, and Parmesan cheese. Toss until well mixed.
11. Sprinkle topping evenly over green bean mixture. Bake uncovered for 25-30 minutes until bubbling and golden brown.
12. Let rest for 5-10 minutes before serving to allow sauce to thicken slightly.
Notes
For make-ahead convenience, assemble casserole without topping up to 24 hours in advance. Add topping just before baking.
If topping browns too quickly, tent loosely with foil for the final 10 minutes of baking.
Frozen green beans can be substituted—thaw completely and pat very dry before using. Skip the blanching step.
For gluten-free version, use gluten-free flour blend and gluten-free breadcrumbs or additional fried onions.
Leftover casserole stores covered in the refrigerator for 3-4 days. Reheat with a splash of cream to refresh the sauce.
The soy sauce adds umami depth without making the dish taste Asian—don’t skip it!
- Prep Time: 20
- Cook Time: 25
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 245
- Sugar: 7g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 45mg
Keywords: green bean casserole, fresh green bean casserole, homemade green bean casserole, holiday side dish, Thanksgiving casserole