Creamy Green Bean Casserole Recipe
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!
Servings: 6 servings
Calories: 463kcal
Ingredients
- 3 tbsp unsalted butter
- 8 oz crimini 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 tsp 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 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.
Nutrition
Serving: 6serving | Calories: 463kcal | Carbohydrates: 28g | Protein: 9g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 96mg | Sodium: 593mg | Potassium: 592mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2100IU | Vitamin C: 19mg | Calcium: 159mg | Iron: 2mg