Golden Green Bean Casserole
Elevate your side dish game with this Golden Green Bean Casserole, a comforting twist on the classic favorite! Featuring crisp-tender blanched green beans coated in a luxuriously creamy Parmesan mushroom sauce, this recipe is a perfect blend of rich flavors and wholesome freshness. The casserole is crowned with a golden breadcrumb topping toasted to perfection, adding an irresistible crunch to every bite. Ready in just under an hour and serving six, this dish makes a show-stopping addition to holiday tables or weeknight dinners alike. With aromatic sautéed onions, garlic, and cremini mushrooms creating a deeply savory base, this recipe is a balance of indulgence and seasonal produce. Whether you're searching for a modern green bean casserole recipe or a crowd-pleasing comfort food classic, this dish checks all the boxes!
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Recipe Information
Ingredients
- 500 grams fresh green beans, trimmed
- 4 tablespoons butter
- 1 yellow onion, finely diced
- 3 cloves garlic, minced
- 250 grams cremini mushrooms, finely chopped
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 0.5 cups heavy cream
- 0.5 cups grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup breadcrumbs
- 1 tablespoon olive oil (for topping)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of water to a boil. Add the green beans and blanch for 4-5 minutes, until bright green and slightly tender. Drain and rinse under cold water to stop cooking, then set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute.
Add the chopped mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.
Reduce heat to medium-low and sprinkle the flour over the mushroom mixture. Stir well to coat, cooking for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the milk and heavy cream, whisking constantly to create a smooth sauce. Simmer for 3-4 minutes, stirring, until the mixture thickens.
Stir in the Parmesan cheese, salt, and black pepper until well combined.
In a large mixing bowl, combine the blanched green beans with the mushroom sauce, ensuring all are well coated.
Transfer the mixture to a greased 9x13-inch baking dish, spreading it into an even layer.
In a small bowl, mix the breadcrumbs with 2 tablespoons of melted butter and olive oil. Evenly sprinkle the breadcrumb mixture over the casserole.
Bake in the preheated oven for 20-25 minutes, until the top is golden brown and the casserole is bubbling around the edges.
Let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.2 g | 162% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 5256 mg | 229% | |
| Total Carbohydrate | 168.2 g | 61% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 51.6 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 1200 mg | 92% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2971 mg | 63% | |
*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.
