Green Bean Casserole with Mushroom Cream Sauce is made with real ingredients for so much more flavor. It will be the star of your dinner. A little panko makes the top even crunchier.
I enjoy casseroles, but I just can’t bring myself to making one with canned soup. However, I wanted a more traditional vegetable casserole for Thanksgiving this year so I decided to try making my own sauce. I thought about making my own fried onions for the topping, but that just seemed like too much effort. I decided to stick with French’s which was an excellent decision. I’m not sure what they do to their onions, but they are so crisp and delicious that I wouldn’t leave them off. This didn’t take much time to prep and it can be made in advance and then just placed in the oven at the last minute to bake.
You can make the sauce in the time that it takes the water to boil for your green beans. You just saute your mushrooms and onions and then add some flour making a roux. To that you slowly add wine and then some half-and half. You can use milk but I would suggest at least 2% so that it has enough fat to make a creamy sauce. I added fresh green beans that had been just slightly cooked. You’ll bake this for 30 minutes so you don’t want them overcooked to start with. Sprinkle a little panko, parmesan and French’s onions on top.
Even my mushroom hater loved this casserole, I sliced the mushroom into pretty big slices so she could pick them out. I was thrilled that I could make a green bean casserole that had so much flavor. I’m not sure it’s healthier than using canned soup but at least I used real food and you can taste the difference. You might want to add this to your potluck list or think about it for your next family gathering.
Adapted slightly from DelishPrint
Green Bean Casserole with Mushroom Cream Sauce
Green bean casserole made with real ingredients has so much more flavor, it will be the star of your dinner. A little panko makes the top even crunchier.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6-8 1x
- Category: side
- 2 lbs fresh green beans
- 8 ounces mushrooms chopped
- 1 cup sweet onion
- ¼ cup butter
- 3 tablespoons flour
- 2 cloves of garlic minced
- ½ cup white wine
- 1 ½ cups half-and-half
- ¼ cup parmesan cheese, grated
- 2 teaspoons worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons panko breadcrumbs
- 3 tablespoons parmesan cheese, grated
- ½ cup French’s onion rings
- Preheat oven to 350º. Lightly grease a 9 x 13 baking dish.
- Bring salted water to a boil in a large pot and add green beans. Cook until al dente, then remove and place in ice water bath to stop cooking. Drain and pat dry.
- In a large skillet over medium heat, add butter and saute mushrooms and onions until golden brown. Stir in flour and garlic and cook, stirring constantly for about 1 minute. Gradually add wine until incorporated and then gradually add half-and half, stirring constantly until thickened. Remove from heat and add cheese, worcestershire sauce and salt and pepper.
- Combine green beans and sauce and place in prepared baking dish. Top with panko, 3 tablespoons of parmesan cheese.
- Bake for 2o minutes then remove and add onion rings and return to the oven for 5 minutes until golden and bubbly.