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The BEST Green Bean Casserole Recipe

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3.9 from 15 reviews

A fresh and lightened-up Green Bean Casserole made from scratch with crisp green beans, creamy mushroom Alfredo sauce, and a crispy onion topping, perfect for family gatherings and holiday meals.

Ingredients

Green Bean Casserole Ingredients:

  • 2 pounds fresh green beans, trimmed and cut into bite-sized pieces
  • 1 batch Mushroom Alfredo Sauce (see below)
  • 1 batch Crispy Onion Topping (see below)

Crispy Onion Topping Ingredients:

  • 1 tablespoon butter or olive oil, divided
  • 1 medium red onion, peeled and thinly-sliced
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup freshly-grated Parmesan cheese
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly-cracked black pepper

Mushroom Alfredo Sauce Ingredients:

  • 2 tablespoons butter or olive oil
  • 8 ounces baby bella mushrooms, thinly sliced
  • 4 cloves garlic, pressed or minced
  • 3 tablespoons all-purpose flour
  • 1/2 cup vegetable stock
  • 1 cup milk (2% used, any milk will do)
  • 1/2 cup freshly-grated Parmesan cheese
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly-ground black pepper

Instructions

  1. Preheat oven: Heat the oven to 375°F to prepare for baking the casserole.
  2. Trim, cut and briefly boil the green beans: Bring a large stockpot of water to a boil over high heat. Trim and cut the green beans into bite-sized pieces. Add the beans to the boiling water and cook for 2-3 minutes depending on your preferred crispness, remembering they will cook further in the oven. Quickly transfer them with a slotted spoon or strainer into a large bowl of ice water to stop cooking and set aside.
  3. Prepare the crispy onion topping: Melt 1/2 tablespoon butter or olive oil in a large sauté pan over medium-high heat. Add the sliced red onion and sauté for 2-3 minutes until partially cooked but still firm. Transfer onions to a bowl. Add the remaining 1/2 tablespoon butter to the pan along with the panko breadcrumbs; stir constantly for 2-3 minutes until the breadcrumbs turn lightly golden. Remove from heat and combine panko with onions, Parmesan cheese, salt, and pepper. Toss well and set aside.
  4. Prepare the mushroom Alfredo sauce: Rinse and dry the sauté pan, then melt 2 tablespoons butter or oil over medium-high heat. Add sliced mushrooms and cook for 5 minutes until browned and soft. Add garlic and sauté for 1-2 minutes until fragrant. Stir in the flour and cook for 1 minute. Gradually add vegetable stock, stirring until the flour dissolves. Add milk and Parmesan cheese, stirring constantly until the sauce thickens and simmers. Remove from heat and season to taste with salt and pepper.
  5. Combine green beans and sauce: In the stockpot, mix the blanched green beans with the mushroom Alfredo sauce until evenly coated. Transfer the mixture to a 9 x 13-inch baking dish and spread evenly.
  6. Top and bake: Sprinkle the crispy onion topping evenly over the green bean mixture. Bake for about 25 minutes or until the topping is golden and crispy. Watch closely to prevent burning and cover with foil if necessary.
  7. Serve warm: Remove from the oven and serve immediately, optionally garnished with freshly cracked black pepper or parsley.

Notes

  • Blanching green beans ahead ensures they stay crisp after baking.
  • If the crispy onion topping starts to burn during baking, cover with aluminum foil to prevent charring.
  • You can use butter or olive oil interchangeably depending on preference or dietary needs.
  • Milk can be substituted with any type you prefer, including plant-based milks for a variation.
  • For added flavor, garnish with fresh parsley and extra black pepper when serving.

Find it online: https://recipesbyliza.com/the-best-green-bean-casserole-recipe/