Thanksgiving Green Bean Bake Revisited
Elevate your holiday table with this "Thanksgiving Green Bean Bake Revisited," a modern twist on the classic comfort food favorite. Featuring fresh green beans blanched to perfection, a velvety mushroom and garlic sauce, and a crispy topping of panko breadcrumbs, parmesan cheese, and fried onions, this casserole strikes the perfect balance of creamy and crunchy. Made with savory cremini mushrooms, a touch of soy sauce for depth, and a hint of parmesan for a gourmet flair, this dish is a surefire crowd-pleaser for Thanksgiving or any special occasion. Quick to prepare in just 15 minutes and baked to golden perfection in 25, this recipe is a fresh, flavorful update on the traditional green bean casserole that will leave everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 pound fresh green beans
- 2 tablespoons olive oil
- 1 medium white onion, thinly sliced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, finely chopped
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups chicken or vegetable broth
- 1 cup half-and-half
- 1 teaspoon soy sauce
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup panko breadcrumbs
- 0.5 cup parmesan cheese, grated
- 1 cup fried onions
Instructions
Preheat your oven to 375°F (190°C).
Trim the ends of the green beans and blanch them in a large pot of boiling, salted water for 3-4 minutes until bright green and slightly tender. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.
Heat olive oil in a large skillet over medium heat. Add the sliced onions and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the chopped mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and are nicely browned.
Lower the heat to medium and stir in the butter. Once melted, sprinkle the flour evenly over the vegetables and cook, stirring constantly, for about 1 minute to form a roux.
Whisk in the chicken or vegetable broth gradually, ensuring no lumps form. Then, stir in the half-and-half, soy sauce, salt, and black pepper. Let the sauce simmer for 2-3 minutes until thickened.
Combine the blanched green beans with the mushroom sauce, ensuring the beans are well-coated. Transfer the mixture to a greased 9x13-inch baking dish.
In a small bowl, mix the panko breadcrumbs, parmesan cheese, and fried onions. Sprinkle this topping evenly over the green bean mixture in the baking dish.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
Let the dish rest for 5 minutes before serving. Enjoy your modernized Thanksgiving Green Bean Bake!
Nutrition Facts
Calories |
347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 899 mg | 39% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 8.4 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 178 mg | 14% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 504 mg | 11% | |
*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.
