Green Bean Casserole Recipe
It’s difficult to imagine any holiday table without a Creamy Green Bean Casserole with a crunchy, crisp topping. This Thanksgiving side dish uses a homemade cream of mushroom soup and can be made 2 days ahead!
Hello friends! Julia from Vikalinka is here again and this time we are re-discovering an American classic.
Green Bean Casserole
When a recipe is almost synonymous with a Thanksgiving dinner and the holiday itself, it’s difficult not to garner a rather large scope of opinions. People either love it or hate but everyone knows what it is, or at least a version of it. However, for people living outside of the US it’s a bit of a mystery.
What is Green Bean Casserole?
This traditional green bean casserole is essentially a green bean gratin. It was invented in the US by Dorcas Reilly in 1955 who developed it with Campbell’s cream of mushroom soup. This green beans casserole is baked in a homemade cream of mushroom soup and there is nothing quite like homemade!
Rather than using the deep fried canned onion rings, this recipe has a crisp and flavorful parmesan garlic crust. The contrast of the creamy beans and the crunchy savory crumb topping is delicious. Making a green been casserole from scratch is really easy and so much better than canned beans cooked in canned cream of mushroom soup and topped with pre-made deep fried onions. You will feel so good about serving this to the people you love!
How to make green bean casserole with fresh beans:
- trim and blanch the beans for 5 minutes for firmer beans or 8 minutes if you prefer softer beans
- make the mushroom sauce and combine with green beans
- top with the Parmesan herb and garlic breadcrumbs
- bake immediately or store in the fridge to bake on the day of the feast
- you can make this green bean casserole recipe up to 2 days ahead.
- if baking at a later date, top with the Parmesan breadcrumb mixture immediately before baking
If I could describe this green bean casserole, I would say it tastes just like the original but better. The homemade mushroom sauce still holds the same savory punch of Campbell’s cream of mushroom soup but tastes more wholesome, and therefore infinitely more delicious.
The only part I was reluctant to reproduce was the deep fried onions. If anything was to hold me from making the version from scratch, it would be them. There are so many things to cook for a big Thanksgiving dinner and I didn’t want to add deep frying to the mix.
I replaced them with Parmesan herb and garlic breadcrumbs. Same savory crunch and much less hassle.
Our Favorite Thanksgiving side dishes:
- Festive Red Cabbage Slaw
- Roasted Parmesan Broccoli with Sun-dried Tomatoes
- Creamy Mashed Potatoes Recipe
- Sweet Potato Casserole
Green Bean Casserole Recipe
Creamy green bean casserole recipe with a homemade cream of mushroom soup, topped with parmesan garlic and herb breadcrumbs.
For the Green Bean Casserole
- 1 lbs green beans trimmed
- 1 Tbsp butter
- 1 Tbsp olive oil
- 8 oz mushrooms (cremini, baby bella, or white)
- 1 medium onion chopped
- 2 cloves garlic
- 2 Tbsp all-purpose flour
- 1/2 cup chicken or vegetable stock
- 1 cup heavy whipping cream
- 1 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- salt to taste
- pepper to taste
For the Parmesan Herb and Garlic Breadcrumbs
- 1/2 cup breadcrumbs
- 1/3 cup parmesan cheese
- 1/4 tsp garlic powder (or 1 tsp garlic flakes)
- 1 tsp dried parsley
Preheat Oven to 375˚F. Set a large pot with water over high heat and bring to a boil then add trimmed green beans. Cook/blanch them for 5 minutes for firmer beans or 8 minutes for softer beans. Drain and set aside.
Meanwhile, Place a large pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil, then add sliced mushrooms with a pinch of salt and pepper. Saute until the mushroom liquid has evaporated and mushrooms are golden.
Move mushrooms to one side of the pan and add chopped onion. Saute onions over low heat for a couple of minutes then stir them together with mushrooms and saute until onions are soft (6-8 min).
Add 2 Tbsp flour and stir until the flour turns into a paste. Continue cooking 1-2 minutes, stirring constantly until it smells slightly nutty, being careful not to burn the mixture.
Add the 1/2 cup chicken stock and bring to a boil over medium heat, stirring constantly and scraping the bottom of the pan with a spatula. Add 1 cup heavy cream, 1 Tbsp Worcestershire sauce, 1 Tbsp soy sauce and cook over low until sauce has a creamy and gravy-like consistency (it thickens more as it bakes). Season with salt to taste.
Add blanched green beans to the mushroom sauce and stir to combine then transfer to a casserole dish.
In a separate bowl, combine 1/2 cup breadcrumbs, 1/3 cup parmesan cheese, 1/4 tsp garlic powder and 1 tsp dried parsley. Sprinkle over the green bean casserole. Bake uncovered at 375 F for 20 minutes then broil for 2-3 minutes until topping is golden.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
What are your go-to Thanksgiving side dishes? You can explore more of our favorite Thanksgiving recipes here.