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Green Bean Casserole

November 17, 2010

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. 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.

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Green Bean Casserole  (Serves 6)

  • Prep Time:20 minutes,
  • Cook Time: 25 minutes,
  • Total Time: 45 minutes,

Ingredients

  • 1 pound green beans, cut into 1 inch pieces
  • 1 small yellow onion, diced
  • 1 1/4 teaspoon salt, divided
  • 1/2 cup panko or bread crumbs
  • 1/4 cup parmesan cheese, grated
  • 8 ounces mushrooms, sliced
  • 2 garlic cloves, minced
  • 3 tablespoons butter
  • 2 tablespoons 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

Preparation

  1. 1. Place the green beans in a steamer pot over boiling water and steam for 8 minutes or until fork tender.
  2. 2. Preheat oven to 400 F.
  3. 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. 4. Remove the onions and set aside in a separate bowl with the panko and parmesan cheese. Toss to evenly combine.
  5. 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. 6. Add the minced garlic and cook for an additional 1 minute.
  7. 7. Sprinkle 2 tbsp of flour over the mushrooms and stir for 30 seconds until evenly coated.
  8. 8. Add the chicken broth and milk, bring to a simmer and cook for 8-10 minutes or until thickened.
  9. 9. Add the beans to the sauce and then pour into a greased 8 x 8 inch baking dish.
  10. 10. Sprinkle with onion/panko mixture on top, lightly spray with oil and bake for 25 minutes or until the top is golden.
  11. 11. Serve.
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  1. heather

    November 18, 2012 at 4:26 pm

    Reply

    If I make this with frozen beans and thaw them, do they still need to be steamed, and for how long if so? I always end up with over cooked or undercooked beans….

    • catherine

      November 19, 2012 at 12:49 pm

      Reply

      I would not steam them! Let them thaw completely and then start the recipe at step 2!

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  13. Sarah H.P.

    October 26, 2011 at 8:59 am

    Reply

    Who knew green bean casserole could be so healthy and delicious?! My mom and grandma always used the canned ingredients for this recipe, but after making yours it has become my go-to side dish for holiday dinners. The flavours are so wonderful and I love that it’s healthy!

  14. Krista

    February 7, 2011 at 2:50 pm

    Reply

    Just wanted to say thank you for having recipes that don’t include a can of soup. Any “fast” recipe seems to use condensed soup and I don’t use canned soup (not a fan of the ingredients or the BPA).

  15. angelita

    November 29, 2010 at 1:42 pm

    Reply

    I absolutely loved this Green Bean Casserole..Made it just as you said. Thank you!!!

  16. Laurie

    November 29, 2010 at 12:12 pm

    Reply

    This was amazing! Loved it! Just a note that the recipe has an error. #3 should say to melt 1 Tbsp of the butter. I didn’t catch that the first time and melted all the butter. I caught it in time and just poured out some of the butter. Thanks for sharing this recipe!

  17. Theresa

    November 26, 2010 at 11:31 am

    Reply

    Is there another way to cook the green beans if you don’t have a steamer?

  18. christine

    November 25, 2010 at 11:31 pm

    Reply

    Made this for thanksgiving dinner and it was so so good! I’ve never been big on the original green bean casserole and I’m a pretty picky eater but every single recipe I’ve made from your site has been delicious! Will definitely make this every year and probably in between too.

  19. Alison

    November 25, 2010 at 4:09 pm

    Reply

    Made this for Thanksgiving – a huge hit! Only changes: I used Target’s Archer Farms brand frozen thin green beans and cooked them according to microwave instructions. I didn’t add the mushrooms, although I’m sure they’d be delicious. This recipe was delicious and is going in my recipe box for good!

  20. Barbie

    November 24, 2010 at 11:40 am

    Reply

    Can you use 2% milk?

    • catherine

      November 24, 2010 at 3:26 pm

      Reply

      It won’t be as thick but yes you can :)

  21. Barbie

    November 24, 2010 at 11:38 am

    Reply

    Is it ok to use 2% milk?

  22. Lindsay

    November 22, 2010 at 9:03 pm

    Reply

    I’m so glad to find this! Green bean casserole was never a staple on our holiday table (we simmered green beans to death with a whole bunch of bacon). But, my kindergartener surprised me today by insisting that we do green bean casserole this week. He overheard two teachers raving about it and believes it will not be Thanksgiving without it. Thanks for the save!

  23. Sarah

    November 21, 2010 at 6:11 pm

    Reply

    Thanks for this recipe! I made this tonight and it was very good. My little guy wouldn’t eat it, but I didn’t expect that he would (he doesn’t like green beans or anything breaded so I figured he wouldn’t care for the topping). I forgot to buy mushrooms, so I had to make it without and I think it would have been even better with them (but if you don’t like mushrooms it’s still great w/out). It was a bit strong on the garlic, but that’s probably because I had a very big clove that I used so I’ll be sure to use a smaller one next time (I only just now noticed that it actually calls for 2 cloves, so I’m really glad I didn’t use two of the huge cloves I had) and if I had used mushrooms it probably would have helped tone down the garlic flavor too. I didn’t see a temp listed in the recipe so I baked it at 350 which worked fine. Also, I put a little of the bean mixture in a separate dish for a guest who can’t eat onions (just topped it with a bit of panko, parm and melted butter) and he liked it a lot. Oh, and I used 2% milk instead of whole and it was definitely rich and creamy enough! Thanks again for this very tasty recipe!

  24. Shih

    November 19, 2010 at 5:08 pm

    Reply

    I’m not sure if I missed this somewhere, but what temperature do you bake at?

    • catherine

      November 22, 2010 at 4:17 pm

      Reply

      Sorry it was at 400 :)

  25. Jess

    November 18, 2010 at 11:29 pm

    Reply

    What a relief! This is our family’s favorite Thanksgiving dish, but I’m trying to wean them off of processed (canned) foods as much as possible. Thank you!

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