Different Green Bean Casserole
Elevate your holiday table with this "Different Green Bean Casserole," a fresh and flavorful twist on the classic comfort dish. Featuring tender-crisp blanched green beans enveloped in a creamy, Parmesan-infused roux, this recipe ditches the canned soup in favor of wholesome ingredients and rich, homemade flavor. Topped with sharp cheddar cheese, golden panko breadcrumbs, and crispy caramelized shallots, every bite is a perfect balance of creamy, crunchy, and savory. Ready in just 50 minutes, this casserole is perfect for a family gathering or festive feast. It's a must-try for anyone craving a modern green bean casserole that’s packed with texture and bold, comforting flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound fresh green beans
- 2 tablespoons olive oil
- 2 shallots, thinly sliced
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1.5 cups whole milk
- 0.5 cup chicken or vegetable broth
- 0.5 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup panko breadcrumbs
- 1 cup grated cheddar cheese
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the green beans and blanch them for 3-4 minutes until tender-crisp. Drain and transfer the beans to an ice bath to stop cooking. Drain again and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced shallots and cook until golden brown and crispy, about 5-7 minutes. Remove the shallots and set aside on a paper towel to drain.
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Slowly pour in the milk and broth, whisking constantly to avoid lumps. Cook the mixture until it thickens, about 4-5 minutes.
Stir in the Parmesan cheese, garlic powder, salt, and black pepper. Remove from heat and fold in the blanched green beans to coat them in the sauce.
Transfer the green bean mixture to a greased 9x13-inch baking dish. Sprinkle the grated cheddar cheese evenly on top.
In a small bowl, combine the panko breadcrumbs with the remaining 1 tablespoon of olive oil. Stir to coat the breadcrumbs and sprinkle them over the cheddar cheese layer.
Bake in the preheated oven for 20 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
Remove the casserole from the oven and sprinkle the crispy shallots on top. Let it cool slightly before serving.
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 3356 mg | 146% | |
| Total Carbohydrate | 92.5 g | 34% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 37.1 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1899 mg | 146% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1801 mg | 38% | |
*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.
