No Cans Please Green Bean Casserole
Ditch the cans and elevate your holiday table with this irresistible "No Cans Please Green Bean Casserole." Made entirely from scratch, this recipe features tender blanched fresh green beans coated in a luxurious homemade mushroom cream sauce, balanced with the savory richness of Parmesan cheese. A crunchy topping of buttered panko breadcrumbs and crispy fried shallots takes this dish to the next level, offering the perfect contrast to the velvety filling. With no canned soups or preservatives in sight, this casserole bursts with fresh, natural flavors that will wow any crowd. Perfect as a comforting Thanksgiving side dish or a standout addition to any family meal, this green bean casserole is easy to prepare and ready to steal the show on your dining table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound fresh green beans
- 3 tablespoons butter
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1 cup chicken or vegetable broth
- 8 ounces mushrooms, finely chopped
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.25 cup Parmesan cheese, grated
- 0.5 cup panko breadcrumbs
- 1 cup fried shallots or crispy onions
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Add the green beans and blanch for 4-5 minutes until bright green and just tender. Drain the beans and transfer them to an ice bath to stop the cooking process. Drain again and pat dry with a clean towel.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.
Stir in the mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
Sprinkle the flour over the mushroom mixture and stir to coat evenly, cooking for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the milk and broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until it thickens, about 3-4 minutes. Season with salt, pepper, and Parmesan cheese. Remove from heat.
In a small bowl, combine the panko breadcrumbs with 1 tablespoon of melted butter and olive oil for a golden, crispy topping.
Add the blanched green beans to the mushroom sauce and toss to coat evenly. Transfer the mixture to the prepared baking dish.
Top the casserole with the panko breadcrumb mixture and fried shallots or crispy onions.
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 the casserole cool for 5 minutes before serving. Enjoy your fresh and flavorful Green Bean Casserole!
Nutrition Facts
Calories |
2532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.6 g | 206% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 2524 mg | 110% | |
| Total Carbohydrate | 232.6 g | 85% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 61.9 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1016 mg | 78% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3000 mg | 64% | |
*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.
