Creamy Green Bean Casserole
A homemade spin on on a Thanksgiving classic. This creamy green bean casserole is made from scratch and baked to golden brown perfection. It’s absolutely delicious!
It’s a classic side dish for any get together or holiday!! For additional sides, check out out Instant Pot macaroni and cheese, creamed corn casserole and twice baked potatoes. You can’t go wrong with any of those!
Favorite Holiday Side Dish
Like many of you, the holidays are my favorite. Something about gathering as family and friends, enjoying one another’s company and eating delicious food might have something to do with it.
To help you and myself be prepared for all these amazing dinners, I’ve been testing boat loads of recipes. Today’s creamy green bean casserole ended up being one of my favorite dishes. I’m usually not a big fan, but guys, the homemade version is 100x better than the dump and bake version.
While it may seem like a little more work (it definitely is), I promise it is worth it!
Fresh Ingredients and How to Make
You’ll need fresh ingredients like
- green beans
And of course you’ll need some heavy cream, chicken broth and parmesan cheese.
Grab a large, deep skillet or shallow Dutch oven. I used my 12-inch cast iron skillet and it was just right.
MUSHROOMS. Start by melting the butter and browning the mushrooms. Don’t just toss them for a minute or two, get them nice and golden brown. The longer they cook the more flavor the sauce will have. You’ll deglaze the pan with chicken broth and scrape up the browned bits left behind, so don’t be too speedy. (Note: If you have picky kids, these can be omitted).
ROUX. Next you’ll add the shallot and garlic, followed by the flour. Whisk until the flour cooks for a minute or two, then slowly pour in the chicken broth.
SAUCE. Add the cream, seasonings, and the cheese, then bring the mixture to a simmer. You want the mixture to be nice and thick. I usually let it go for a good 5 minutes or until it reaches the consistency of full-fat buttermilk- the thick stuff.
GREEN BEANS. Toss in freshly cut green beans and allow to cook for 10 minutes. The reason why I prefer to add the green beans in before tossing it in the oven is so that they can cook a bit longer without overcooking the topping. I prefer the green beans to be fully cooked and tender. I do not care for hard beans.
TOPPING. While the green beans are cooking, in a small skillet melt the remaining butter. Add the panko breadcrumbs and toast until golden brown. I love this casserole because I personally think the combination of panko and fried onions is gold. Its’ crunchy, flavorful, and unique.
BAKE. Top and bake until golden brown and bubbly.
NOTE: Let the casserole stand for 10 minutes before serving it, again, to help the cream thicken.
Changing it Up + Storing Tips
ADDITIONS. If you want to add bacon bits, add them to the mix right after the beans have cooked. They add so much flavor! For the topping, you can change that up however you like. Here are some suggestions:
- Omit the Panko bread crumbs and use just the fried onions
- Instead of Panko you can use crushed corn flakes, traditional bread crumbs or even more cheese
You can MAKE THIS AHEAD OF TIME. Just prepare it as directed, leaving off the topping to store. Add the crumbs and fried onions right before baking. And in case you have leftovers, STORE in a an air-tight container in the fridge for 3 days.
Enjoy this dish with turkey, chicken, or pork. It’s creamy, crunchy and absolutely delicious. So much better than the stuff you make with canned/frozen ingredients. You’ll be wanting seconds and thirds of this one!
LOOKING FOR MORE DELICIOUS THANKSGIVING SIDES? TRY THESE:
- Instant Pot Macaroni and Cheese
- Creamy Corn Casserole
- Twice Baked Sweet Potatoes
- Cheesy Ham and Potato Casserole
- Cranberry Orange Sauce
For the filling:
- 3 tbsp. unsalted butter
- 8 oz. cremini mushrooms, thinly sliced
- 1 shallot, minced
- 2 cloves garlic, minced
- 3 tbsp. all-purpose flour
- 1 1/4 c. low-sodium chicken broth
- 1 1/4 c. heavy cream
- 3/4 tsp. coarse kosher sea salt
- 1/2 tsp. garlic powder
- 1/4 tsp. ground black pepper
- 1/4 c. shaved parmesan cheese
- 2 lb. fresh green beans, cut into 1 1/2-inch pieces
For the topping:
- 2 tbsp. butter
- 1/2 c. panko breadcrumbs
- 3 oz. can fried onions
- Preheat oven to 375 degrees.
- In a large skillet set over medium heat, add the butter. Once the butter has melted, add the mushrooms and cook until browned, about 5-7 minutes. Add shallot and garlic, sauté until fragrant, about 1 minute.
- Sprinkle in flour, whisk continuously until golden brown. Slowly whisk in the chicken broth, then the cream. Add the salt, garlic, pepper, and parmesan. Bring mixture to a simmer, allow to thicken substantially, about 5 minutes. Add the green beans and continue cooking for an additional 10 minutes.
- Meanwhile, in a small skillet set over medium heat, add the 2 tablespoons of butter. Once the butter has melted, add the breadcrumbs and toast until golden brown. Sprinkle over the top of the skillet along with the fried onions.
- Place in the oven and bake for 20-25 minutes or until the green beans are cooked throughout and the topping is golden brown in color.