Description
This classic Green Bean Casserole recipe features tender green beans combined with a rich, creamy mushroom sauce, topped with a golden, crispy Parmesan breadcrumb crust. Perfect for a comforting side dish, this casserole balances savory flavors and textures, making it an ideal addition to any family dinner or holiday meal.
Ingredients
Scale
Green Beans
- 1 pound green beans, trimmed
Sauce
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 8 ounces mushrooms (cremini, baby bella, or white), sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 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: Bring a large pot of salted water to a boil. Add the trimmed green beans and blanch for 5-8 minutes until they are tender-crisp. Drain and set aside to prepare the other ingredients.
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the casserole later.
- Sauté mushrooms and onions: In a large skillet over medium-high heat, heat the butter and olive oil. Add the sliced mushrooms and cook until they turn golden brown, about 5-7 minutes. Then add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Make the sauce: Sprinkle the flour over the mushroom and onion mixture in the skillet. Cook while stirring constantly for 1-2 minutes to remove the raw flour taste. Gradually whisk in the chicken or vegetable broth, bringing the mixture to a boil. Reduce heat to a simmer and stir in the heavy cream, Worcestershire sauce, and soy sauce. Let the sauce simmer until it thickens, about 3-5 minutes. Season with salt and black pepper to taste.
- Combine green beans and sauce: Add the blanched green beans to the skillet and gently stir to coat them evenly in the creamy mushroom sauce.
- Prepare the casserole: Transfer the green bean mixture into a casserole dish, spreading it out evenly.
- Make breadcrumb topping: In a small bowl, mix together the breadcrumbs, grated Parmesan cheese, garlic powder (or flakes), and dried parsley. Sprinkle this evenly over the green bean casserole.
- Bake and broil: Bake the casserole in the preheated oven at 375°F (190°C) for 20 minutes until bubbling and heated through. Then switch the oven to broil and cook for an additional 2-3 minutes or until the breadcrumb topping turns golden brown and crispy. Watch carefully to avoid burning.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- To ensure green beans stay crisp, avoid over-blanching; they should be tender but with a slight bite.
- Use freshly grated Parmesan for best flavor and melting quality.
- Broiling at the end gives a perfectly crispy topping; keep close watch to prevent burning.
- This casserole can be prepared ahead and refrigerated before baking; just add a few extra minutes to baking time if baked from cold.
