Description
A creamy, cheesy, and crispy-topped green bean casserole made for holiday gatherings. Features fresh or canned green beans, rich mushroom cream sauce, and a buttery panko-Parmesan topping.
Ingredients
For the green beans and sauce
- 2 pounds fresh green beans, trimmed and halved, or two 14‑oz cans green beans, drained and rinsed
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 8 oz cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- ½ cup heavy cream
- 4 oz cream cheese, softened
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 1 cup shredded sharp cheddar cheese
For the crunchy topping
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons grated Parmesan cheese
Instructions
1. If using fresh beans, bring a large pot of salted water to a boil. Add the beans and blanch for 3–4 minutes until crisp‑tender. Immediately transfer them to an ice bath to stop cooking. Drain well and pat dry.
2. If using canned beans, simply drain and rinse them under cold water, then set aside.
3. In a large skillet over medium heat, melt 2 tablespoons of butter. Once foaming, add the chopped onion and cook until translucent, about 3 minutes. Stir in mushrooms and garlic, and sauté until mushrooms release and evaporate their liquid—about 6 minutes. Season with salt and pepper.
4. Push veggies to one side of the skillet; melt additional 2 tablespoons of butter beside them. Whisk in flour to form a smooth paste (roux). Cook for 1 minute to remove the raw flour taste, then gradually whisk in milk and heavy cream. Stir until sauce thickens—around 3–4 minutes.
5. Mix in softened cream cheese and Dijon mustard until fully melted. Season with garlic and onion powders, plus extra salt and pepper as desired. Stir in shredded cheddar cheese until melted and creamy.
6. Gently fold in the prepared green beans, making sure they’re evenly coated with the creamy sauce. Taste and adjust seasoning.
7. (Optional) For a heartier variation, add 2 cups of small boiled potato chunks to the bean and sauce mixture before baking.
8. Spread the mixture evenly in a 9×13-inch baking dish.
9. Preheat oven to 350 °F (175 °C).
10. In a medium bowl, combine panko, melted butter, salt, pepper, and Parmesan cheese. Mix until breadcrumbs are evenly moistened.
11. Sprinkle breadcrumb mixture over the casserole. Bake uncovered for 20–25 minutes until the topping is golden and the sauce is bubbly. Broil for 1–2 minutes if extra crispiness is desired.
12. Let the casserole sit for 5 minutes before serving to help the sauce settle. Garnish with fresh parsley if desired.
Notes
This recipe works great with either fresh or canned green beans—adjust your prep accordingly. To save time, canned beans are a solid shortcut. For an extra savory twist, try adding chopped cooked bacon to the filling. The cheesy sauce can be made a day ahead and stored in the fridge. If preparing the full casserole ahead, assemble and refrigerate, then add topping and bake just before serving for the best texture.