Green Bean Casserole
This delicious green bean casserole is made from scratch, featuring fresh green beans and a creamy mushroom sauce. It’s one of our favorite Thanksgiving side dishes! Check the notes below for make-ahead instructions to simplify your holiday prep.
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 the oven to 350°F and 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, until crisp-tender. Drain and immediately transfer to a large bowl of ice water to stop the cooking process. Let cool for 5 minutes, then drain well in a colander. Once dried, transfer the green beans to the prepared baking dish.
- Meanwhile, melt 1 tablespoon butter in a medium saucepan over medium heat. Add the mushrooms and onion and sauté for 4-6 minutes, stirring occasionally, until softened.
- Add 3 more tablespoons of butter and stir until melted. Stir in the minced garlic and flour, cooking for 30 seconds.
- Gradually add the chicken broth, milk, salt, and pepper, stirring until the mixture thickens, about 2-3 minutes. Remove from heat and pour over the green beans, ensuring they are evenly coated.
- Melt the remaining 1 tablespoon butter and mix it with the breadcrumbs. Stir in the Parmesan cheese. Sprinkle this mixture evenly over the casserole.
- Bake in the center of the oven for 35-40 minutes, until the filling is hot and bubbly. Check at 25 minutes—if the topping is browning too quickly, cover the dish loosely with foil.
- Let the casserole rest for 5 minutes before serving.
Notes
Frozen Green Beans: This recipe works best with fresh green beans. If using frozen green beans, do not cook them before adding to the casserole. Let them thaw to room temperature, then drain excess moisture before using. Canned green beans are not recommended.
Topping Alternative: Instead of the breadcrumb, butter, and cheese mixture, you can top the casserole with 1 cup of French fried onions. Add the fried onions during the last 5 minutes of baking to keep them crispy.
To Make Homemade Breadcrumbs: Preheat the oven to 300°F. Process 4 slices of whole-wheat bread in a food processor until fine crumbs form. Spread the crumbs on a rimmed baking sheet and bake until dry and lightly golden, about 15 minutes, stirring after 10 minutes for even browning. Store any extra breadcrumbs in the freezer for future use.
Make Ahead Instructions: Assemble the casserole up to one day in advance, cover, and refrigerate. Wait to add the breadcrumb topping until just before baking. When ready to bake, let the casserole sit at room temperature for 15 minutes to remove the chill. Add 10-15 minutes to the bake time, baking until hot and bubbly.
Storage: Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days.