Creamy Green Bean Casserole Recipe

Freshly baked green bean casserole in a cast iron skillet.

4.89 from 17 votes

Creamy Green Bean Casserole Recipe

A Thanksgiving must-have! This Creamy Green Bean Casserole is made with fresh green beans, a rich mushroom cream sauce, and a crispy topping—you’ll never want the canned stuff again!

Prep Time20

Cook Time40

Total Time1

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 460kcal

Author: Andrea

Ingredients

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 cup low-sodium chicken broth
1 1/4 cup heavy cream
3/4 tsp coarse kosher sea salt
1/2 teaspoon garlic powder
1/4 tsp ground black pepper
1/4 cup parmesan cheese shaved
2 lb fresh green beans cut into 1 1/2-inch pieces

For the Topping

2 tbsp butter
1/2 cup panko breadcrumbs
3 oz can fried onions

Instructions

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
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 the shallot and garlic; sauté until fragrant, about 1 minute.
Sprinkle in the flour, whisking continuously until golden brown. Slowly whisk in the chicken broth, then the cream. Add the salt, garlic powder, black pepper, and Parmesan. Bring the mixture to a simmer and allow it 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 it in the oven and bake for 20-25 minutes, or until the green beans are cooked through and the topping is golden brown.

Notes

STORE Green Bean Casserole leftovers in an airtight container in the refrigerator for up to 3 days. To FREEZE, let the casserole cool completely, then wrap it tightly in plastic wrap and foil before freezing for up to 2 months.

REHEAT by baking at 350 degrees Fahrenheit (175 degrees Celsius) until warmed through, or microwave in short intervals, stirring between each.

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