From-Scratch Green Bean Casserole with Extra Crunchy Topping
User Reviews
4.8
From-Scratch Green Bean Casserole with Extra Crunchy Topping
Description
From-Scratch Green Bean Casserole with Extra Crunchy Topping combines fresh green beans steamed briefly before baking, with a rich sauce made from sautéed cremini mushrooms, garlic, thyme, and a smooth blend of chicken broth, flour, milk, and cream. The casserole is assembled in a baking dish then topped with a buttery mixture of panko breadcrumbs and crispy fried onions for a crunchy finish. The bake time allows the flavors to meld while achieving a golden top layer that adds texture to the creamy interior.
The mushroom sauce delivers earthiness and depth, while the fresh green beans provide a tender yet slightly crisp bite. The topping’s combination of panko and fried onions ensures a contrast to the creamy casserole beneath. Cooking method involves stovetop preparation of the sauce and vegetables, microwave steaming to soften the beans initially, and finishing in the oven for texture and melded flavors.
This casserole pairs well with roasted meats or holiday mains and can act as a flavorful vegetable side. It’s especially useful when made ahead: the casserole can be assembled and refrigerated before baking, with the topping stored separately to maintain its crunch until serving.
Make-ahead notes suggest refrigerating the unbaked casserole (without the topping) for up to a day, then baking covered with foil adding some extra time to account for the cold bake. Add the topping before baking or toward the end to keep its crispness.
Ingredients
Topping:
- ½ cup panko bread crumbs
- 1 tablespoon butter melted
- 2 ½ cups fried onions canned
Casserole:
- 2 pounds Green bean trimmed and cut into 1-inch pieces, fresh
- 3 tablespoons butter
- 1 pound cremini mushrooms chopped, or baby Bella mushrooms
- ¼ teaspoon thyme dried
- 2 garlic finely minced, cloves
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup all-purpose flour
- 1 ½ cups chicken broth I use low-sodium
- ¾ cup heavy cream
- ¾ cup milk 1%, 2% or whole
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
- Prepare the casserole up to a day in advance by assembling it without the topping and refrigerating it, covered.
- Store the crunchy topping separately to preserve its texture until ready to bake.
- Add extra baking time if starting with a chilled casserole to ensure it heats through.
- Use fresh green beans trimmed and cut to 1-inch pieces for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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