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Green bean casserole made from scratch
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5 from 2 votes

Green Bean Casserole with Mushroom Cream Sauce

Green Bean Casserole with Mushroom Cream Sauce is made from scratch with fresh ingredients for a spectacular Thanksgiving side dish. With a creamy sauce and crispy onions, it will be a family favorite.
Prep Time25 mins
Cook Time25 mins
Course: Side Dish
Cuisine: American
Keyword: green beans
Servings: 10
Calories: 190kcal

Ingredients

  • 2 lbs fresh green beans
  • 8 ounces sliced mushrooms
  • 1 cup sweet onion
  • ¼ cup butter
  • 3 tablespoons flour
  • ½ cup white wine or chicken broth
  • 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

CRISPY ONIONS

  • 2 onions
  • 1 cup buttermilk
  • 1 cup flour
  • vegetable oil
  • salt and pepper

Instructions

  • 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 20-25 minutes until bubbly. Remove and add crispy onions and bake an additional 5 minutes.
  • CRISPY ONIONS: Cut onion in half and with a mandolin slice into very thin slices. Place in a bowl and pour buttermilk over the top. Let them sit in the buttermilk for 15 minutes. Drain well.
  • Toss onions with flour and shake off excess.
  • Bring about 1/4 inch of vegetable oil to 300º over medium heat in a heavy skillet. Add onions and cook until golden brown, about 7-9 minutes. Turn and brown the other side. Remove to a paper towel lined plate and immediately salt.

Notes

Recipe Tips

  • You can substitute heavy cream or whole milk for half-and-half but don't use skim.
  • You can use French's crispy onions if you don't want to make your own.
  • This can be made ahead, just don't add the panko. Cover with plastic wrap and refrigerate. Remove from the refrigerator at least 30 minutes before baking.
  • You can bake this at a different temperature, just adjust the time. It should be bubbly.
  • For left overs, re-heat in 350º oven for about 15 minutes.
  • For best results use fresh or frozen green beans. Canned beans will result in a mushy casserole. 

Nutrition

Calories: 190kcal | Carbohydrates: 16g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 301mg | Potassium: 354mg | Fiber: 3g | Sugar: 5g | Vitamin A: 928IU | Vitamin C: 13mg | Calcium: 131mg | Iron: 1mg