Green Bean Casserole
Green Bean Casserole is a classic holiday side dish that doesn’t get enough love. This version of Green Bean Casserole is easy to make, uses fresh beans and mushrooms, has a delectable crunchy topping and no canned soup! This homemade green bean casserole skips the canned soup and uses fresh ingredients for a healthier, from-scratch flavor. It tastes just as good as the canned soup version and is surprisingly really simple to make!
Ingredients
Instructions
- Step 1
Place the green beans in a steamer pot over boiling water and steam for 8 minutes or until fork tender.
- Step 2
Preheat oven to 400°F.
- Step 3
In a large sauce pot melt 1 tablespoon butter and sauté the chopped onion and 1/4 teaspoon of salt for 4 minutes.
- Step 4
Remove the onions and set aside in a separate bowl with the panko and parmesan cheese. Toss to evenly combine.
- Step 5
In the same large sauce pot, melt the remaining 2 tablespoons of butter, add the mushrooms and remaining 1 teaspoon of salt and sauté for 4 minutes.
- Step 6
Add the minced garlic and cook for an additional 1 minute.
- Step 7
Sprinkle 2 tablespoons of flour over the mushrooms and stir for 30 seconds until evenly coated.
- Step 8
Add the chicken broth and milk, bring to a simmer and cook for 8-10 minutes or until thickened. If you run your spoon through the sauce and it immediately runs back together, continue to reduce.
- Step 9
Add the beans to the sauce and then pour into a greased 8 x 8 inch baking dish.
- Step 10
Sprinkle with onion/panko mixture on top, lightly spray with cooking oil and bake for 25 minutes or until the top is golden.
Tips & Tricks
Per serving
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