Green Bean Casserole
User Reviews
5
Green Bean Casserole
Description
Green Bean Casserole features vibrant green beans that are briefly blanched to retain their color and slight crunch. The mushroom sauce is sautéed with sliced cremini mushrooms, seasoned with garlic, tamari, and fresh thyme, then thickened with all-purpose flour and enriched by milk and Dijon mustard. Parmesan cheese is folded in for added richness and subtle sharpness. Assembled with layers of sauce and beans, the casserole is finished with a topping of French fried onions, baked to meld flavors and develop a crispy golden crust. This preparation provides a creamy, umami-packed vegetable dish with contrasting textures.
The casserole complements robust main courses, adding a creamy vegetable side with earthy mushroom flavors and crispy onion topping. It can be served during festive gatherings or as a comforting addition to everyday meals.
For the crispy onions, sliced yellow onions are coated with olive oil, flour, panko, and salt, then baked until crisp and golden. The recipe notes mention a vegan adaptation by omitting the cheese and adjusting seasoning. The layering and baking steps ensure the sauce thickens further and the topping crisps without burning by covering the dish if necessary during baking.
Ingredients
- 1½ pounds green beans trimmed and halved
- 2 tablespoons extra-virgin olive oil
- 16 ounces cremini mushrooms sliced
- 2 tablespoons tamari
- 4 garlic minced, cloves
- 2 tablespoons thyme fresh leaves
- ¼ cup all-purpose flour
- 3 cups milk any kind
- 1½ teaspoons Dijon mustard
- ½ cup Parmesan Cheese plus more for sprinkling, grated
- ¼ teaspoon black pepper freshly ground
- 1½ cups French fried onions or homemade Crispy Baked Onions (see recipe notes)
Instructions
- Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil and set a large bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 4 minutes. Drain, and immediately immerse in the ice water to stop the cooking process. Drain, and transfer to a towel to dry.
- Heat the olive oil in a large skillet, add the mushrooms, and cook until soft, 8 to 10 minutes. Stir in the tamari, garlic, and thyme. Sprinkle the flour over the mushrooms and stir again. Add the milk and mustard and stir to combine. Simmer until thickened, whisking often, 15 to 20 minutes. Stir in the Parmesan cheese and pepper.
- Spread ⅓ of the sauce into the baking dish. Layer with green beans and top with the remaining sauce. Sprinkle the onions on top and bake, covered, for 10 minutes. Uncover and bake 10 more minutes. If the onions start to brown too much, cover the dish for the remainder of the baking time. Garnish with sprinkles of Parmesan, if desired. Serve hot.
Notes
- Make your own crispy baked onions by tossing sliced onions with olive oil, flour, panko, and salt, then baking until golden and crisp.
- This casserole can be adapted to a vegan version by leaving out the Parmesan and increasing the seasoning in the mushroom sauce.
- Cover the casserole while baking if the onion topping begins to brown too quickly to prevent burning.
User Reviews
Overall Rating
5
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