Not Just Another Green Bean Casserole
Elevate your holiday or weeknight table with "Not Just Another Green Bean Casserole"—a fresh, flavorful twist on the classic side dish. This recipe replaces canned soups and fried onions with a rich homemade mushroom cream sauce, tender blanched green beans, and a golden, cheesy panko breadcrumb topping. Made with vibrant fresh ingredients like baby bella mushrooms, garlic, and a hint of soy sauce, this casserole strikes the perfect balance of savory, creamy, and crunchy. With just 20 minutes of prep and a quick 30-minute bake, it’s a crowd-pleasing dish that’s both comforting and sophisticated. Perfect for Thanksgiving, family dinners, or any occasion where you want to impress with a green bean side dish that shines.
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Recipe Information
Ingredients
- 500 grams fresh green beans, trimmed
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 200 grams baby bella mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 cup chicken or vegetable stock
- 1 cup heavy cream
- 1 teaspoon soy sauce
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup panko breadcrumbs
- 0.5 cup grated parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with a bit of butter or non-stick spray.
Bring a large pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes, until they are bright green and just tender. Drain immediately and transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.
In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.
Stir in the sliced mushrooms and cook for 5-6 minutes until the mushrooms release their liquid and begin to brown slightly.
Sprinkle the flour over the mushroom mixture and stir to coat. Cook for 1 minute, then slowly pour in the stock, whisking constantly to avoid lumps.
Add the heavy cream, soy sauce, salt, and black pepper. Simmer the mixture for 5 minutes, stirring occasionally, until it thickens into a creamy sauce.
Remove the skillet from heat and stir in the blanched green beans until evenly coated with the mushroom sauce. Transfer the mixture to the prepared casserole dish, spreading it out in an even layer.
In a small bowl, combine the panko breadcrumbs and grated parmesan cheese. Sprinkle the mixture evenly over the green bean casserole.
Bake in the preheated oven for 20-25 minutes, until the topping is golden brown and the filling is bubbling.
Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
2174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.0 g | 187% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 4703 mg | 204% | |
| Total Carbohydrate | 156.1 g | 57% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 34.4 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 779 mg | 60% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2186 mg | 47% | |
*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.
