Description
This classic Green Bean Casserole recipe features tender green beans blended into a creamy mushroom sauce and topped with a crispy, golden breadcrumb and Parmesan crust. A perfect side dish for family dinners and holiday meals, combining savory flavors with a satisfying crunch in just 45 minutes.
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
Sauce and Seasonings
- 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 oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add trimmed green beans and blanch for 5-8 minutes until tender-crisp. Drain thoroughly and set aside.
- Sauté mushrooms and onions: In a large skillet, heat unsalted butter and olive oil over medium-high heat. Add sliced mushrooms and cook until golden brown and reduced in moisture. Add chopped onion and cook until softened, stirring occasionally. Stir in minced garlic and cook for another minute until fragrant.
- Make sauce: Sprinkle flour over the sautéed vegetables in the skillet, stirring constantly for 1-2 minutes to cook the flour taste out. Gradually whisk in chicken or vegetable broth and bring mixture to a boil to activate thickening. Then reduce heat and stir in heavy whipping cream, Worcestershire sauce, and soy sauce. Simmer gently until the sauce has thickened to a creamy consistency. Season with salt and pepper to taste.
- Combine and bake: Add the blanched green beans to the sauce in the skillet and stir well to coat evenly. Transfer the green bean mixture to a casserole dish. In a small bowl, combine breadcrumbs, grated Parmesan cheese, garlic powder (or garlic flakes), and dried parsley. Evenly sprinkle this topping mixture over the casserole. Bake in the preheated oven for 20 minutes until hot and bubbly. Then switch to broil and cook for an additional 2-3 minutes until the topping is golden brown and crispy.
Notes
- To make this dish vegetarian, use vegetable broth instead of chicken broth and ensure Worcestershire sauce is vegetarian-friendly.
- For a gluten-free version, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
- Fresh green beans are recommended for the best texture but frozen can be used if blanched properly.
- Watch closely during broiling to avoid burning the topping.
- This casserole can be prepared ahead and baked just before serving.
