Description
This Green Bean Casserole is a fresh and flavorful twist on the classic holiday side dish. Made with tender blanched green beans and a rich, creamy homemade mushroom sauce featuring cremini mushrooms, garlic, fresh thyme, and Parmesan cheese, this casserole is topped with crispy French fried onions or homemade baked crispy onions for the perfect crunch. Baked to bubbly perfection, it’s a comforting, healthy, and delicious addition to any holiday table or weeknight dinner.
Ingredients
Units
Scale
Vegetables
- 1 1/2 pounds green beans, trimmed and halved
- 16 ounces cremini mushrooms, sliced
- 4 garlic cloves, minced
- 2 tablespoons fresh thyme leaves
Other
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons tamari
- 1/4 cup all-purpose flour
- 3 cups milk (any kind)
- 1 1/2 teaspoons Dijon mustard
- 1/2 cup grated Parmesan cheese, plus more for sprinkling
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups French fried onions or homemade crispy baked onions
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Blanch Green Beans: Bring a large pot of salted water to a boil. Have a large bowl of ice water ready nearby. Add the trimmed and halved green beans to the boiling water and blanch for 4 minutes until tender-crisp. Drain the beans promptly and immediately immerse them in the ice water bath to halt the cooking process. Drain again and pat dry with a towel.
- Cook Mushrooms: Heat the olive oil in a large skillet over medium heat. Add the sliced cremini mushrooms and cook them until they become soft and release their moisture, about 8 to 10 minutes.
- Flavor and Thicken Sauce: Stir in the tamari, minced garlic, and fresh thyme leaves. Sprinkle the flour evenly over the mushrooms and stir to combine and coat. Slowly add the milk and Dijon mustard, whisking continuously. Simmer the mixture, whisking often, for 15 to 20 minutes until it thickens into a creamy sauce.
- Add Cheese and Season: Stir in the grated Parmesan cheese and freshly ground black pepper for a rich, savory flavor. Mix well to combine all ingredients thoroughly.
- Assemble Casserole: Spread one-third of the mushroom sauce evenly into the prepared baking dish. Layer the blanched green beans over the sauce, then top with the remaining mushroom sauce, spreading it evenly.
- Add Topping and Bake: Sprinkle the French fried onions or homemade crispy baked onions evenly over the top of the casserole. Cover the baking dish loosely with foil and bake for 10 minutes. Remove the cover and bake for an additional 10 minutes until the onions are golden and crispy. If the onions begin to brown too quickly, cover the casserole during the remaining baking time to prevent burning.
- Garnish and Serve: Optional: Garnish with extra Parmesan cheese sprinkles before serving. Serve the casserole hot as a delicious side dish.
Notes
- This recipe is a modern update on the classic green bean casserole, using fresh green beans and a flavorful homemade mushroom sauce for a healthier alternative.
- For best results, blanch the green beans to maintain their bright color, crisp texture, and freshness.
- You can substitute French fried onions with homemade crispy baked onions for a less processed option; see related recipes for instructions.
- If using homemade crispy onions, adjust baking time as needed to achieve desired crispiness without burning.
- This casserole is perfect for holiday meals but can be enjoyed year-round as a comforting vegetable side.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 190
- Sugar: 4g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg
