Description
This classic Green Bean Casserole recipe combines tender blanched green beans with a creamy mushroom sauce, topped with a crispy Parmesan breadcrumb crust. Perfectly baked until golden and bubbly, it’s a comforting side dish ideal for family dinners and holiday feasts.
Ingredients
Scale
Vegetables
- 1 pound green beans, trimmed
- 8 ounces mushrooms (cremini, baby bella, or white), sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
For the Sauce
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1/2 cup chicken or vegetable broth
- 1 cup heavy whipping cream
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- Salt, to taste
- Black pepper, to taste
Topping
- 1/2 cup breadcrumbs
- 1/3 cup Parmesan cheese, grated
- 1/4 teaspoon garlic powder (or 1 teaspoon garlic flakes)
- 1 teaspoon dried parsley
Instructions
- Blanch Green Beans: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and blanch the trimmed green beans for 5 to 8 minutes until they are tender-crisp. Drain thoroughly and set aside.
- Sauté Mushrooms and Onions: In a large skillet, heat the butter and olive oil over medium-high heat. Add the sliced mushrooms and sauté until they turn golden brown. Then add the chopped onions and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Make the Creamy Sauce: Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for 1 to 2 minutes to eliminate the raw flour taste. Gradually whisk in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low, then stir in the heavy cream, Worcestershire sauce, and soy sauce. Let it simmer gently until the sauce thickens, about 3-5 minutes. Season with salt and black pepper to taste.
- Combine and Bake: Add the blanched green beans to the creamy mushroom sauce and gently stir to combine everything evenly. Transfer this mixture into a casserole dish. In a separate bowl, mix together the breadcrumbs, grated Parmesan cheese, garlic powder, and dried parsley. Sprinkle this topping evenly over the casserole. Bake in the preheated oven for 20 minutes, then switch to broil and cook for an additional 2-3 minutes until the breadcrumb topping turns golden brown and crisp. Remove from oven and let it rest for a few minutes before serving.
Notes
- For a vegetarian option, use vegetable broth instead of chicken broth and ensure Worcestershire sauce is vegetarian-friendly.
- To save time, you can use pre-cooked or frozen green beans, but adjust blanching times accordingly.
- Parmesan cheese adds a nutty flavor and saltiness, but you can omit it for a dairy-free option and increase seasoning.
- If you prefer a crunchier topping, add some chopped nuts such as pecans or walnuts to the breadcrumb mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
