Homemade Green Bean Casserole
User Reviews
4.7
Homemade Green Bean Casserole
Description
Homemade Green Bean Casserole begins by baking bacon until crisp, then blanching fresh green beans to maintain a bright color and firm texture. Mushrooms and garlic are sautéed in butter to build a savory base. The cream sauce is prepared by cooking butter and flour into a roux then adding milk, buttermilk, cheeses, mustard, ranch dressing mix, Worcestershire sauce, and fresh thyme, seasoning the casserole with complexity. Combining the beans with sauce and mushrooms, the casserole is topped with a mix of fried onions, panko, and bacon pieces, creating a golden, crunchy finish.
The casserole offers a creamy and herbaceous sauce with tender green beans, smoky bacon, and crispy topping providing textural contrasts. The use of fresh green beans and homemade cream sauce makes this version more vibrant than canned alternatives. The dish is typically served as a side but substantial enough to complement many main courses.
It fits well in holiday meals or family dinners where classic green bean casserole is desired with enhanced depth and homemade flavor. The bacon and mushroom layers add umami richness while the crunchy topping prevents sogginess.
Notes suggest assembling in advance while keeping the topping separate until baking to maintain crispness. For convenience, canned cream of mushroom soup can substitute the homemade sauce. Frozen beans should be thawed and dried properly to avoid excess moisture.
Ingredients
For the green beans
- 2 lbs. green beans fresh, ends cut off and cut into 2-inch segments
- 1 Tbsp. kosher salt
For the mushrooms
- 1 Tbsp. butter unsalted
- 8 oz. white button mushrooms, sliced
- 3 cloves garlic minced
- kosher salt pinch
For the cream sauce
- 3 Tbsp. butter unsalted
- 1/4 cup all-purpose flour
- 2 cups milk whole
- 1/2 cup buttermilk
- 1/4 cup Parmesan Cheese grated
- 2 Tbsp. Ranch dressing mix
- 2 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 2 tsp. thyme fresh, chopped
- 1 1/2 tsp. kosher salt
- black pepper to taste
Panko Topping
- 2 cups fried onions divided
- 1 cup panko breadcrumbs
- 7 trips Bacon cooked and chopped into little crumbles, divided
Instructions
- Cook the bacon: Preheat the oven to 425°F. Line a baking sheet with foil and top with a cooling rack. Arrange bacon in a single layer on the rack. Bake until golden brown and crispy. ~20 minutes. Let cool then chop into pieces. Set aside.
- Lower the oven temperature down to 350°F.
- Blanch the green beans: Add salt to a large pot of water and bring the water to a boil. Add the trimmed and cut green beans to the boiling water, and cook for 5-7 minutes or until they are bright green and crisp-tender. While they are cooking, fill a large bowl with ice and water.
- Drain the green beans in a colander and then immediately transfer to the water bath until they are cooled. Drain the green beans again, and pat them dry with paper towels. (This will help the creamy sauce stick to the green beans!). Set aside.
- Saute the mushrooms: In a medium sized skillet, melt the butter and add in the mushrooms, garlic and salt. Cook for 6-8 minutes or until lightly browned and the mushrooms have cooked down. Remove from heat to let cool.
- Make the cream sauce: Melt the butter in a large Dutch oven over medium heat and then whisk in the flour until smooth. Whisk for 1-2 minutes to cook out the floury taste. Gradually whisk in the milk and whisk until the sauce has thickened and is bubbly.
- Remove the sauce from heat and pour in the buttermilk. Then add in the Parmesan cheese, ranch dressing mix, Dijon mustard, Worcestershire sauce, thyme, salt and pepper. Whisk to combine.
- Toss the mushrooms and green beans into the cream sauce. Then add in about half of the bacon crumbles and 1 cup of the fried onions. Stir.
- Spray a 9x13 oven safe baking dish lightly with cooking spray. Transfer the green beans to the pan. Combine the remaining fried onions, bacon and Panko breadcrumbs together in a bowl. Then sprinkle this panko topping over the green beans.
- Bake for 25-30 minutes or until golden brown on top and bubbly. Cover with foil if tops are getting too browned. Serve and enjoy!
Notes
- This casserole keeps well refrigerated for up to four days, making it suitable for meal prep.
- Assemble the casserole in advance but add the topping just before baking to keep it crispy.
- You can substitute the homemade cream sauce with canned cream of mushroom soup if preferred.
- If using frozen green beans, fully thaw and pat them dry to prevent a watery casserole.
User Reviews
Overall Rating
4.7
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