Description
This Fresh Green Bean Casserole offers a delightful twist on a classic comfort food, featuring tender green beans smothered in a creamy mushroom sauce and topped with a crispy Parmesan-panko crust. Perfectly balanced with savory herbs and spices, this casserole is an elegant side dish ideal for holiday dinners and family gatherings.
Ingredients
Scale
For the Mushroom Sauce
- 1 tablespoon olive oil
- 8 ounces button mushrooms, sliced
- 1 yellow onion, finely sliced
- 3 tablespoons all-purpose flour
- 1 cup skim milk
- 1/2 cup vegetable stock
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/2 cup shredded Parmesan cheese
For the Green Beans
- 2 pounds fresh green beans
For the Topping
- 2 tablespoons butter, melted
- 1/2 cup panko breadcrumbs
- 1/4 cup shredded Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Prepare the boiling water: Bring a large pot of salted water to a boil over high heat to cook the green beans later.
- Sauté mushrooms and onions: Heat olive oil in a large skillet or pot over medium-high heat. Add sliced mushrooms and onions and sauté for 5 to 6 minutes until they soften and release their juices. Sprinkle the flour over the mixture and stir thoroughly to coat the vegetables.
- Make the creamy sauce: Gradually pour in the skim milk and vegetable stock. Add kosher salt, garlic powder, paprika, black pepper, and Parmesan cheese. Stir to combine all ingredients well and simmer the sauce for 10 minutes, stirring occasionally to thicken.
- Cook the green beans: Place the fresh green beans into the boiling salted water and cook for 5 to 7 minutes until tender yet crisp. Drain them well afterwards.
- Assemble the casserole layers: In a 9×13-inch baking dish, layer half of the cooked green beans. Pour half of the creamy mushroom sauce over the beans. Repeat with the remaining beans and sauce, creating two layers.
- Prepare the breadcrumb topping: In a bowl, combine melted butter, panko breadcrumbs, shredded Parmesan cheese, and chopped fresh parsley. Mix until evenly combined.
- Top the casserole: Evenly sprinkle the breadcrumb mixture over the top layer of the casserole to create a crispy crust.
- Broil to finish: Place the casserole under a high broil setting for 2 to 3 minutes until the breadcrumb crust turns golden brown and crispy. Watch closely to prevent burning.
Notes
- Fresh green beans provide the best flavor and texture, but frozen green beans can be used if fresh are unavailable.
- Watch closely while broiling; the topping can brown quickly.
- For a richer flavor, substitute skim milk with whole milk or light cream.
- This casserole can be prepared in advance and assembled just before broiling.
- To keep the topping extra crunchy, add the panko mixture just before serving.
