Green Bean Casserole

Green Bean Casserole from Weelicious

When I was going through the site trying to decide what I was going to make for Thanksgiving dinner this year, Grean Bean Casserole jumped out at me. I feel like it's such a classic recipe that doesn't get enough love. This version of Green Bean Casserole uses fresh beans and a delectable crunchy topping that you want to eat right off the top. For Rewind Wednesday I'm bringing back a childhood favorite for you to add to your gorgeous Wishbone brined turkey and festive holiday menu!

Green Bean Casserole from Weelicious

When I think about traditional holiday side dishes, Green Bean Casserole always comes to mind. The problem for me is that two of the main ingredients come from a can. Although your mom’s green bean casserole may have been delicious, most likely it was made with a can of Cream of Mushroom soup and topped with a tin of fried onions. But don’t despair, there are ways to recreate this classic the way you remember, only healthier and a lot more fresh tasting.

Green Bean Casserole from Weelicious

With just a bit of freshly grated parmesan, some sautéed onions and a homemade, flavorful sauce, the green bean casserole of your youth is taken to a new level and becomes something even more special that your kids will be telling their kids about years from now.

Green Bean Casserole from Weelicious

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Green Bean Casserole (Serves 6)

Prep Time: 20 mins Cook Time: 25 mins

egg free

nut free


  • 1 Lb Green Beans, cut into 1 inch pieces
  • 1 Small Yellow Onion, diced
  • 1 1/4 Tsp salt, divided
  • 1/2 Cup Panko or Bread Crumbs
  • 1/4 Cup parmesan cheese, grated
  • 8 Oz Mushrooms, sliced
  • 2 Garlic cloves, minced
  • 3 Tbsp butter
  • 2 Tbsp Flour
  • 1 Cup Chicken Broth
  • 1/2 Cup Whole Milk (you can use half and half if you want the dish to be extra rich and creamy)
  • Canola or Olive Oil Cooking Spray


1. Place the green beans in a steamer pot over boiling water and steam for 8 minutes or until fork tender.

2. Preheat oven to 400 F.

3. In a large sauce pot melt 1 tbsp butter and sauté the chopped onion and 1/4 tsp of salt for 4 minutes.

4. Remove the onions and set aside in a separate bowl with the panko and parmesan cheese. Toss to evenly combine.

5. In the same large sauce pot, melt the remaining 2 tbsp of butter, add the mushrooms and remaining 1 tsp of salt and sauté for 4 minutes.

6. Add the minced garlic and cook for an additional 1 minute.

7. Sprinkle 2 tbsp of flour over the mushrooms and stir for 30 seconds until evenly coated.

8. Add the chicken broth and milk, bring to a simmer and cook for 8-10 minutes or until thickened.

9. Add the beans to the sauce and then pour into a greased 8 x 8 inch baking dish.

10. Sprinkle with onion/panko mixture on top, lightly spray with oil and bake for 25 minutes or until the top is golden.

11. Serve.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime should must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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