Forget the Cans Real Green Bean Casserole
Elevate your holiday table with "Forget the Cans Real Green Bean Casserole," a fresh and flavorful twist on the classic side dish. This recipe swaps out canned ingredients for vibrant, tender-crisp green beans and a creamy, homemade mushroom sauce simmered with garlic, onions, and rich Parmesan cheese. Topped with golden panko bread crumbs for a satisfying crunch, this casserole delivers a comforting, from-scratch flavor that’s free of preservatives and packed with wholesome goodness. Perfect for Thanksgiving, potlucks, or any family dinner, this fresh green bean casserole is ready in just an hour and serves up six generous portions. Say goodbye to cans and hello to a truly delicious tradition!
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Recipe Information
Ingredients
- 1.5 pounds fresh green beans
- 3 tablespoons unsalted butter
- 1 medium yellow onion
- 2 cloves garlic
- 8 ounces white button mushrooms
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1 cup chicken or vegetable broth
- 0.5 cup grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup panko bread crumbs
- 2 tablespoons olive oil
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 for 4-5 minutes, until tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking. Drain again and set aside.
Melt 3 tablespoons of butter in a large skillet over medium heat. Finely dice the onion and mince the garlic. Sauté the onion for 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute.
Thinly slice the mushrooms and add them to the skillet. Cook for 5-6 minutes until they release their moisture and begin to brown.
Sprinkle the flour over the mushroom mixture and stir until evenly coated. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the milk and broth, stirring constantly to avoid lumps. Simmer for 5-7 minutes until the sauce thickens.
Stir in the grated Parmesan cheese, salt, and black pepper. Remove the skillet from the heat.
Place the blanched green beans in a 9x13-inch casserole dish. Pour the mushroom sauce over the green beans and gently toss to combine evenly.
In a small bowl, mix the panko bread crumbs with 2 tablespoons of olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling.
Let cool for 5 minutes before serving. Enjoy your homemade green bean casserole!
Nutrition Facts
Calories |
1797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 4924 mg | 214% | |
| Total Carbohydrate | 182.4 g | 66% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 49.9 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1434 mg | 110% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3091 mg | 66% | |
*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.
