A Different Green Bean Casserole
Reinvent your holiday table with "A Different Green Bean Casserole," a fresh and flavorful twist on the classic comfort food favorite. This recipe showcases tender, blanched fresh green beans coated in a velvety homemade sauce made with Parmesan, vegetable broth, and heavy cream, perfectly balanced with sautéed baby bella mushrooms and aromatic garlic. Topped with a golden crust of panko breadcrumbs and melted cheddar cheese, every bite offers a delightful crunch and creamy interior. Unlike canned-soup versions, this casserole is made from scratch, delivering rich flavor and wholesome ingredients in every layer. Perfect for Thanksgiving or any gathering, it’s a sure hit that elevates the traditional green bean casserole to a new standard of deliciousness!
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Recipe Information
Ingredients
- 1 pound fresh green beans
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 8 ounces baby bella mushrooms (sliced)
- 3 cloves garlic (minced)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups vegetable broth
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 0.75 cup breadcrumbs (panko)
- 0.5 cup grated cheddar cheese
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Wash and trim the green beans, then blanch them in boiling water for 4-5 minutes. Drain and immediately transfer them to an ice water bath to stop the cooking. Drain again and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the sliced mushrooms to the skillet and cook for another 5-6 minutes, stirring frequently, until they release their moisture and begin to brown. Add the minced garlic and cook for 1 more minute. Transfer the mixture to a bowl and set aside.
In the same skillet, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually whisk the vegetable broth into the roux, making sure no lumps form. Cook for 2-3 minutes until the mixture thickens.
Stir in the heavy cream, grated Parmesan, salt, and black pepper. Let the sauce simmer gently for 2-3 minutes, then remove from heat.
Combine the blanched green beans, mushroom mixture, and the sauce in a large mixing bowl. Toss until everything is well coated.
Transfer the mixture into a greased 9x13-inch baking dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs and grated cheddar cheese. Sprinkle the mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the sauce is bubbling.
Let the casserole rest for 5 minutes before serving. Enjoy this fresh and modern twist on a classic green bean casserole!
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 597 mg | 26% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.7 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 193 mg | 15% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 507 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
