Green Bean Casserole No Canned Onions or Soup
Elevate your holiday table or weeknight dinner with this homemade Green Bean Casserole made completely from scratch—no canned soups or prepackaged fried onions here! Featuring tender-crisp fresh green beans, sautéed cremini mushrooms, and a rich, creamy sauce infused with garlic, onion, and a hint of nutmeg, this recipe delivers comforting flavors with a refined twist. A golden, crunchy topping of Parmesan-laced panko breadcrumbs adds the perfect finishing touch. With just 20 minutes of prep time, this wholesome and flavorful dish comes together easily, making it a must-try alternative to traditional versions. Perfect as a side for Thanksgiving or any cozy gathering, this casserole is a fresh and delicious way to highlight green beans without any shortcuts.
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Recipe Information
Ingredients
- 1 pound Fresh green beans
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 8 ounces, sliced Cremini mushrooms
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 1 cup Low-sodium chicken or vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Trim the ends of the green beans and blanch them in boiling salted water for 3-4 minutes until tender-crisp. Drain and rinse with cold water to stop the cooking process. Set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes.
Stir in the minced garlic and sliced mushrooms. Cook for another 5-7 minutes until the mushrooms are browned and their liquid has evaporated.
Push the cooked vegetables to the side of the skillet and melt the butter in the center. Sprinkle the flour over the butter and whisk continuously for 1 minute to make a roux.
Gradually add the milk and broth to the roux, whisking constantly to avoid lumps. Cook for 3-4 minutes until the sauce thickens.
Season the sauce with salt, black pepper, and ground nutmeg. Stir in the grated Parmesan cheese until melted and combined.
Fold the blanched green beans into the sauce, ensuring they are evenly coated.
Transfer the mixture to a greased 9x13-inch baking dish.
In a small bowl, mix the panko breadcrumbs with a drizzle of olive oil (about 1 tablespoon) for extra crispiness. Sprinkle the breadcrumbs evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the sauce is bubbling.
Remove from the oven and let it cool for 5 minutes before serving.
Nutrition Facts
Calories |
250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 568 mg | 25% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.5 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 195 mg | 15% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 472 mg | 10% | |
*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.
