Green Bean Casserole
A fresh take on the classic holiday side dish — no cans involved! Tender green beans, rich mushroom cream sauce, and perfectly crisp oven-baked onions make this a standout on any table.
Ingredients
2 medium onions, thinly sliced
¼ cup all-purpose flour
2 tablespoons panko breadcrumbs
1 teaspoon kosher salt
Nonstick cooking spray
🥣 For the Green Beans & Mushroom Sauce:
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2 tablespoons + 1 teaspoon kosher salt, divided
1 pound fresh green beans, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, chopped into ½-inch pieces
½ teaspoon freshly ground black pepper
2 cloves garlic, minced
¼ teaspoon freshly grated nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
Instructions
1. Make the Crispy Onions:
Preheat oven to 475°F (245°C).
In a large bowl, toss onions with flour, panko, and 1 teaspoon salt.
Spray a sheet pan with nonstick spray and spread the onions out evenly.
Bake for about 30 minutes, tossing 2–3 times during baking, until golden brown.
Set aside and lower oven temperature to 400°F (200°C).
2. Prepare the Green Beans:
Bring a gallon of water and 2 tablespoons salt to a boil.
Blanch green beans for 5 minutes, then drain and plunge into a bowl of ice water to stop the cooking.
Drain again and set aside.
3. Cook the Mushroom Sauce:
In a 12-inch cast iron skillet or large sauté pan, melt butter over medium-high heat.
Add mushrooms, remaining 1 teaspoon salt, and pepper. Cook 4–5 minutes until they release liquid.
Stir in garlic and nutmeg; cook 1–2 minutes more.
Sprinkle flour over mushrooms, stir, and cook 1 minute to remove raw flour taste.
Add chicken broth, simmer 1 minute, then lower heat and stir in half-and-half.
Cook 6–8 minutes, stirring occasionally, until sauce thickens.
4. Assemble & Bake:
Remove pan from heat. Stir in green beans and ¼ of the crispy onions.
Top with the remaining onions.
Bake at 400°F for 15 minutes, until bubbly and golden on top.
Serve hot and enjoy!
- Pro Tip
Slice your onions extra thin using a mandoline for maximum crispiness. If you’re short on time, the onions can be made a day in advance — just store them in an airtight container at room temperature.
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