From-Scratch Green Bean Casserole with Extra Crunchy Topping

Name: From-Scratch Green Bean Casserole with Extra Crunchy Topping
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 8 Servings
Ingredients: ½ ½ cup Panko bread crumbs; 1 1 tablespoon butter; 2 ½ 2 ½ cups canned fried onions; 2 2 pounds fresh green beans; 3 3 tablespoons butter; 1 1 pound cremini or baby Bella mushrooms; ¼ ¼ teaspoon dried thyme; 2 2 garlic cloves; 1 1 teaspoon salt; ¼ ¼ teaspoon black pepper; ¼ ¼ cup all-purpose flour; 1 ½ 1 ½ cups chicken broth; ¾ ¾ cup heavy cream; ¾ ¾ cup milk

User Reviews

4.8

222 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 30 mins
Servings
8 Servings
Course
Side Dish
Cuisine
American

From-Scratch Green Bean Casserole with Extra Crunchy Topping

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

Topping:

½ ½ cup Panko bread crumbs
1 1 tablespoon butter melted
2 ½ 2 ½ cups canned fried onions

Casserole:

2 2 pounds fresh green beans trimmed and cut into 1-inch pieces
3 3 tablespoons butter
1 1 pound cremini or baby Bella mushrooms chopped
¼ ¼ teaspoon dried thyme
2 2 garlic cloves finely minced
1 1 teaspoon salt
¼ ¼ teaspoon black pepper
¼ ¼ cup all-purpose flour
1 ½ 1 ½ cups chicken broth I use low-sodium
¾ ¾ cup heavy cream
¾ ¾ cup milk 1%, 2% or whole

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Instructions

Preheat the oven to 400 degrees. Lightly grease a 9X13-inch baking dish and set aside.
For the topping, in a medium bowl stir together the panko bread crumbs and the melted butter. Add the fried onions and toss.
For the casserole, in a microwave-safe bowl, combine the green beans and 1/2 cup water. Cover and microwave for 6-8 minutes, stirring once, until the green beans are slightly tender (they'll cook longer in a later step).
Drain the green beans and transfer them to the prepared baking dish.
In a 12-inch nonstick skillet set over medium heat, melt the butter. Add the mushrooms, thyme, garlic, salt and pepper, and cook, stirring often, until the liquid is mostly evaporated and the mushrooms are tender, 5-7 minutes.
Stir in the flour and cook for another minute or two, stirring constantly. Slowly whisk in the chicken broth until it is all incorporated and the mixture is smooth. Add the heavy cream and milk, and whisk until well-combined. Bring the mixture to a simmer, and cook, stirring occasionally, until the sauce has thickened, about 5 minutes. Add additional salt and pepper to taste, if needed.
Pour the sauce over the green beans and toss to combine.
Bake the casserole for 20 minutes, until the green beans are mostly tender. Remove from the oven and sprinkle the topping mixture evenly over the top. Bake for another 5-10 minutes (watch carefully so the topping doesn't burn).
Let the casserole cool for 5-10 minutes before serving.

Notes

Make-Ahead: I think this could definitely be made ahead of time. Store the topping separately, and refrigerate the assembled (but not baked) green bean casserole, covered, for a day or so. Then bake as directed (adding a few minutes to the baking time to account for the chilled casserole).

Nutrition Information

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Serving 1 Serving Calories 331kcal (17%) Carbohydrates 25g (8%) Protein 6g (12%) Fat 24g (37%) Saturated Fat 13g (65%) Cholesterol 48mg (16%) Sodium 703mg (29%) Fiber 4g (16%) Sugar 6g (12%)