Green Bean Casserole Recipe
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Green Bean Casserole Recipe
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The creamy homemade mushroom sauce, cheesy layer, and crispy onion topping make this Green Bean Casserole the star of any holiday table!
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Ingredients
casserole
- 1 1/2 pounds green beans ends trimmed
- 1 1/2 tablespoons olive oil
- 8 ounces shiitake mushroom stems removed, thinly sliced
- 1/4 cup shallot from about 1 shallot, diced
- 3 garlic thinly sliced, cloves
- 6 tablespoons butter unsalted
- 6 tablespoons flour
- 24 ounces milk whole
- 1 1/2 tablespoons thyme minced
- 1 1/2 tablespoons chives thinly sliced
- 5 tablesoons Parmesan Cheese freshly grated
- salt to taste
- black pepper to taste
topping
- 2 tablepoons butter salted
- 1/2 cup panko breadcrumbs
- 2 ounces mozzarella cheese shredded
- 1 cup fried onions such as French's, crispy
Instructions
- Preheat oven to 375˚F. Fill a large pot with water and bring to a boil. Add green beans and blanch for about 2 minutes. Strain into a colander and set aside.
- Place a large pan over high heat. Add oil and swirl around pan. Add mushrooms and sauté for 2 to 3 minutes, until browned on each side. Season with salt and pepper.
- Transfer mushrooms to a plate and set aside. Return pan back to stovetop over medium heat and melt butter. Add shallots and sauté for 2 to 3 minutes. Add garlic and continue to sauté for about 2 minutes. Season with salt and pepper.
- Stir flour into mixture and cook for about 2 minutes.
- Whisk in milk. Continue to whisk until no lumps remain and mixture thickens.
- Remove from heat and stir in herbs, grated Parmesan, salt, and pepper.
- Add mushrooms and green beans into cream sauce and fold together until everything is fully coated.
- Transfer mixture to a 3 quart baking dish.
- Tightly cover with foil. Bake for 20 minutes.
- Remove foil and continue to bake for an additional 15 minutes.
- While the casserole bakes uncovered, make the buttered panko. Place a small pan over medium heat and melt butter. Add panko and toast, stirring frequently, until breadcrumbs are lightly toasted, about 3 minutes. Remove from heat and set aside.
- Remove casserole from oven. Remove foil and top with a layer of shredded mozzarella.
- Then top with a later of buttered panko. Finish the casserole with a layer of fried onions.
- Bake in the oven for 10 to 12 minutes. Remove from oven and cool for about 10 minutes before serving.
Notes
- Storing and Reheating Instructions
- Storing Leftovers
- If you happen to have leftovers of this casserole, store them in a covered airtight container in the refrigerator for up to 3-4 days.
- Reheating Leftovers
- When you're ready to reheat your leftovers, you can warm them up in the microwave or the oven (our preferred method).
- In the microwave: Add to a microwave-safe plate and cover it loosely with paper towel. Heat for 1-2 minutes until hot and warmed through.
- In the oven: Preheat the oven to 350°F. Place the casserole in an oven-safe container if it's not already. Cover with foil and bake for 10 to 15 minutes or until warmed through. Remove the foil and add an extra sprinkle of crispy topping. Optional- place under the broiler for a minute to crisp up the top (just be careful it doesn't burn!).
Nutrition Information
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Calories
199kcal
(10%)
Carbohydrates
16g
(5%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.2g
(10%)
Cholesterol
26mg
(9%)
Sodium
414mg
(17%)
Potassium
303mg
(6%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
756IU
(15%)
Vitamin C
9mg
(10%)
Calcium
133mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 414mg | 17% |
| Potassium | 303mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 756IU | 15% |
| Vitamin C | 9mg | 10% |
| Calcium | 133mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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