Fresh Green Bean Casserole
Made from scratch, this green bean casserole recipe is a levelled up version of the classic. Fresh beans, creamy mushroom sauce (not a soup can in sight!) and crispy onions make this a truly delicious side dish recipe, any time of the year.
Many people have grown up with the classic green bean casserole made with a can of Campbell’s mushroom soup. There’s nothing wrong with a nostalgic recipe but this version made with homemade mushroom sauce is just so much better. Using fresh green beans also amps up the flavor and topping the casserole with a mixture of crispy onions (I use packaged but you can make them yourself) and panko bread crumbs makes the whole thing so much more irresistible.
Ingredients
Full green bean casserole recipe can be found in the recipe card.
- Green beans.
- Mushrooms. I used cremini/portabellini/chestnut mushrooms but any variety will work.
- Garlic cloves.
- Flour.
- Cream. Heavy cream/Whipping cream.
- Milk.
- Nutmeg.
- Salt and pepper.
- Butter.
- Panko bread crumbs.
- Crispy onions.
- Parmesan cheese.
How to make green bean casserole
- Make the mushroom sauce: In a large pan or skillet, fry the mushrooms in a tablespoon of olive oil until golden brown. Add the garlic and cook until fragrant. Sprinkle in the flour and stir to coat the mushrooms then pour in the cream and milk. Whisk until the sauce is smooth then season with nutmeg, salt and pepper. Allow to simmer for 5 minutes until smooth and thickened.
- Blanche the green beans: Bring a large pot of salted water to the boil over medium high heat. Trim the green beans by cutting off the tips and halving them. Add the beans to the boiling water and allow to simmer for 2 minutes then drain and rinse with cold water.
- Prepare the topping: Melt the butter in a pan then add the bread crumbs and onions. Toast for a minute or two then remove from the heat and add the Parmesan.
- Assemble: Place the green beans in the bottom of a casserole dish or oven proof baking dish. Pour over the mushroom sauce and top with the panko mixture. Place in the oven.
- How long to cook green bean casserole: Bake the casserole at 180ºC/350ºF for 20-30 minutes until crisp, golden and bubbling. Remove from the oven and allow to cool for 5 minutes then serve.
Can you make green bean casserole ahead of time?
Yes, this casserole can be prepared ahead of time. Prepare the different elements and assemble the casserole then cover well and refrigerate for up to 3 days before baking.
Can green bean casserole be frozen?
Yes! Assemble as instructed then cover with a layer of parchment paper and foil. Freeze for up to 3 months and bake from frozen until hot, bubbling and golden on top.
What to serve with this?
Green bean casserole is a classic Thanksgiving side dish but it is delicious all year round. Serve it with juicy turkey and all the trimmings on Turkey Day or as a side dish to roast chicken, lamb or pork during the year.
- Garlic Herb Roast Turkey
- Lemon roasted chicken
- Cacio e pepe mashed potatoes
- Candied sweet potatoes
- Brussels sprouts on cheese sauce with prosciutto crumbs
Fresh Green Bean Casserole
Ingredients
- 600 g (1.3lb) green beans
For the mushroom sauce
- 250 g (½lb) mushrooms sliced
- 2 garlic cloves crushed
- 1 tbsp flour
- 1 cup cream
- ½ cup milk
- pinch of nutmeg
- 1 tsp salt
- ½ tsp pepper
For the topping
- 1 tbsp butter
- 1 cup Panko
- ½ cup crispy onions
- ½ cup Parmesan cheese
Instructions
- In a large pan or skillet, fry the mushrooms in a tablespoon of olive oil until golden brown.
- Add the garlic and cook until fragrant.
- Sprinkle in the flour and stir to coat the mushrooms then pour in the cream and milk.
- Whisk until the sauce is smooth then season with nutmeg, salt and pepper. Allow to simmer for 5 minutes until smooth and thickened.
- Bring a large pot of salted water to the boil over medium high heat. Trim the green beans by cutting off the tips and halving them.
- Add the beans to the boiling water and allow to simmer for 2 minutes then drain and rinse with cold water.
- Melt the butter in a pan then add the bread crumbs and onions. Toast for a minute or two then remove from the heat and add the Parmesan.
- Place the green beans in the bottom of a casserole dish or oven proof baking dish. Pour over the mushroom sauce and top with the panko mixture. Place in the oven.
- Bake the casserole at 180ºC/350ºF for 20-30 minutes until crisp, golden and bubbling. Remove from the oven and allow to cool for 5 minutes then serve.