Classic Green Bean Casserole
1 h
|
intermediate
Recipe by Eunice
Introduction
This is the classic holiday green bean casserole, leveled up New York kitchen style: crisp-tender beans, a garlicky thyme mushroom sauce from scratch boosted with vegetable bouillon, and a panko-Parmesan fried onion crunch.
Perfect for Thanksgiving, Friendsgiving, or any roast night, it brings big flavor without canned soup and stays crisp and creamy even after the walk from stove to table.
Ingredients (6 servings)
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Ingredients for the Green Beans
- 1 lb green beans, trimmed green beans 1 lb
- 1 tsp salt salt
Ingredients for the Mushroom Sauce
- 3 Tbsp unsalted butter unsalted butter 1.5 oz
- 1 small onion, finely chopped onion 1 ct small
- 2 cloves garlic, minced garlic 0.18 head
- 8 fl oz baby bella mushrooms, sliced baby bella mushrooms 0.15 lb
- 3 Tbsp all-purpose flour all-purpose flour 0.05 lb
- 1½ cups whole milk whole milk 12 fl oz
- 1 cup vegetable broth vegetable broth 0.5 lb
- 1 tsp granulated vegetable bouillon granulated vegetable bouillon 0.14 oz
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ½ tsp dried thyme dried thyme 0.01 oz
- pinch ground nutmeg ground nutmeg 0.06 tsp
Ingredients for the Topping
- 1 cup crispy fried onions crispy fried onions 2.67 oz
- ½ cup plain panko breadcrumbs panko breadcrumbs 1 oz
- 2 Tbsp grated Parmesan cheese grated Parmesan cheese 0.36 oz
- 1 Tbsp olive oil olive oil
How to Make Classic Green Bean Casserole
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Preheat and set up
Heat the oven to 375 F and grease a 2 to 2.5 quart baking dish so nothing sticks and cleanup stays civilized.
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Blanch the green beans
Bring a large pot of water to a rolling boil, salt it with the 1 teaspoon salt until it tastes like the ocean, add the green beans, and cook 4 to 5 minutes until bright green and just tender.
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Shock and dry
Transfer beans to an ice bath to lock in color, drain well, then spread on a towel and pat completely dry so the casserole does not go watery.
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Sauté aromatics and mushrooms
Melt the butter in a wide skillet over medium heat, add the onion with a pinch of salt and cook 3 to 4 minutes until translucent, then add mushrooms and cook 6 to 8 minutes until browned and their liquid evaporates, and finish with garlic for 30 seconds until fragrant.
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Make a blond roux
Sprinkle in the flour and stir constantly for 1 to 2 minutes until the flour smells nutty but stays pale which keeps the sauce silky and light in color.
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Whisk in liquids and season
Gradually whisk in the milk and vegetable broth until smooth, add the vegetable bouillon, black pepper, dried thyme, and a pinch of nutmeg, then simmer 4 to 6 minutes until the sauce thickly coats a spoon.
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Taste and adjust
Taste the sauce and add a little salt only if needed since bouillon brings salt and savor, and you want it boldly seasoned now not later.
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Combine and pre-bake
Toss the dried green beans with the mushroom sauce, transfer to the baking dish, and bake uncovered for 15 minutes until bubbling at the edges which sets the base so the topping stays crisp.
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Mix the crunchy topping
While the casserole pre-bakes, mix panko, Parmesan, and olive oil in a bowl until evenly moistened, then fold in the crispy fried onions so every bite lands with texture.
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Top and finish
Scatter the topping evenly over the hot casserole and bake 12 to 15 minutes until deep golden and audibly crisp.
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Rest and serve
Let the casserole rest 10 minutes so the sauce settles and slices clean, then bring it to the table hot and proud.
Substitutions
- Gluten-free swap: flour and panko -> cornstarch and GF panko
- Use 2 tablespoons cornstarch whisked into the cold milk instead of flour and choose gluten-free panko and crispy onions, which keeps the sauce glossy and thick without wheat and delivers the same crackly top.
- Dairy-free creamy route: butter and milk and Parmesan -> olive oil or vegan butter, unsweetened oat milk, and nutritional yeast
- Olive oil or vegan butter plus oat milk gives a rich, neutral base and nutritional yeast adds a cheesy note, so the casserole stays lush and savory without dairy.
- Fun crunch twist: panko -> crushed kettle-cooked potato chips
- Crush thick chips and mix with the fried onions for a wild, extra-crunchy lid that brings salty punch and rugged texture in the best way.
Tips
- Salt your blanching water like you mean it
- Properly seasoned water infuses the beans so the interior tastes alive, not just the sauce on the outside.
- Do not crowd the mushrooms
- Give them room so they brown and create fond which deepens the sauce with real steakhouse-level savor.
- Dry beans are non-negotiable
- Any surface water on the beans thins your sauce and murders crispness so pat them dry like you are serious about texture.
- Aim for nappe thickness
- When the sauce coats the back of a spoon and a finger swipe leaves a clean line, it will cling perfectly after baking.
- Use a wide, shallow dish
- More surface area equals more crust which is why everyone fights for the corners.
- Make-ahead insurance
- Assemble the sauced beans and chill up to 24 hours, then bake covered for 10 minutes to reheat, uncover, add topping, and finish so the crown stays crisp.
Nutrition Facts *
| Energy | 266 | kcal |
|---|---|---|
| Protein | 8 | g |
| Total Fat | 10 | g |
| Carbohydrates | 34 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My sauce is too thin after simmering, what now?
- Simmer a few more minutes while stirring to reduce or whisk in a teaspoon of cornstarch mixed with a tablespoon of cold milk and simmer 1 minute until it thickens.
- The topping got too dark, how do I prevent that?
- Bake the casserole base first and add the topping only for the final 12 to 15 minutes or tent loosely with foil if browning too fast.
- Can I use canned or frozen green beans?
- Frozen works well if thawed and thoroughly dried while canned beans are softer and will give a more nostalgic, softer casserole rather than a snappy one.
- How do I keep the casserole from getting watery?
- Dry the beans, cook mushrooms until their liquid is gone, and thicken the sauce to nappe before combining so moisture stays under control.
- Can I swap in cream of mushroom soup?
- Yes for convenience, but reduce or skip added salt and bouillon, thin with a splash of milk to a pourable consistency, and still sauté onions, garlic, and mushrooms for fresh flavor.
- How do I reheat leftovers and keep the top crisp?
- Reheat in a 350 F oven for 12 to 15 minutes and add a small handful of fresh panko or onions on top to revive crunch.
Serving Suggestions
Big holiday spread or Tuesday night rescue, this casserole sings next to roast turkey, grilled steak, or crispy salmon, and a chilled glass of dry cider or sauvignon blanc does it right.
For a swaggered-up version, add a teaspoon of soy sauce to the mushroom sauce for umami or shower the finished top with toasted sliced almonds and a pinch of smoked paprika for nutty crunch and a little swagger.
More pairings:
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