An easy to make Green Bean Casserole smothered in a rich and creamy mushroom sauce, topped with a crispy onion parmesan topping. All made from scratch on the stove!
One of your favourite sides is a good Green Bean Casserole in a deliciously cheesy, creamy sauce. Filled with so much incredible flavour, there are no casserole’s like THIS one!
Green Bean Casserole
To continue from yesterday’s Thanksgiving feast with that super Juicy Herb Roast Turkey, here is the most requested side!
Like I mentioned yesterday, my mother is the queen of Thanksgiving. This is another one of her recipes.
Before posting this, she made me look around the good old internet to check if her way is the ‘normal’ way of making green bean casserole, so as not to embarrass me with a non-authentic recipe. Like I care. If it’s yummy….it’s YUMMY. Full stop, right?
Béchamel Sauce
We have always prepared her casserole in a white sauce (or béchamel) style base with mushrooms and garlic, sometimes adding in crispy bacon pieces, and always with cheddar cheese.
We don’t use packet fried onions, instead just topping ours with breadcrumbs and fried onion.
For the sake of reducing calories for this blog, we altered the topping to be more waistline loving. Using the topping on this Creamy Garlic Parmesan Mac and Cheese as inspiration, we elevated her casserole to a whole new level.
More Thanksgiving Ideas!
If you’re on the look out for more sides, try these!
- Crispy Garlic Butter Parmesan Smashed Potatoes
- Garlic Butter Smashed Sweet Potatoes With Parmesan
- Mashed Potatoes
- Corn On The Cob With Garlic Butter
- Honey Garlic Butter Roasted Carrots
- Sausage & Herb Stuffing Recipe
- Creamy Garlic Parmesan Brussels Sprouts with Bacon
- Mac and Cheese
Need a Turkey recipe?
One Pan Juicy Herb Roasted Turkey & Potatoes With Gravy
Crispy Beer Roast Turkey
Ham
Looking for dessert?
Hot Fudge Chocolate Pudding Cake
Pumpkin Cheesecake
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- 1 pound (500 g) fresh green beans rinsed, trimmed and halved
- 2 tablespoons butter (preferably reduced fat)
- 1 medium onion sliced into thin rings
- 1/2 cup panko bread crumbs
- 2 tablespoons fresh grated parmesan cheese
- 1 teaspoon kosher salt
- 2 tablespoons butter (preferably reduced fat)
- 1 medium onion diced
- 12 ounces (340 g) mushrooms chopped into 1/2-inch pieces
- 1 teaspoon salt
- cracked pepper to taste
- 1 tablespoon minced garlic (or 3 cloves)
- 2 tablespoons all-purpose flour
- 1 cup chicken broth or stock
- 1 cup skim milk (2% or full fat)*
- 1/3 cup shredded cheddar cheese (or mozzarella)
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Boil beans in a medium-sized pot of salted water (make sure there's enough water to cover the beans) until just about cooked through and beginning to soften (about 6-8 minutes -- be careful not to over cook or they will be too soft).
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Drain in a colander and immerse them in a large bowl of water with ice to stop the cooking process. Set aside.
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While beans are blanching, prepare the crisp onion topping.
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Melt butter in a large pan or skillet over medium-high heat. Fry onion rings until transparent and fragrant.
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Add the breadcrumbs and cook, while stirring, until breadcrumbs are golden brown and toasted.
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Then add in the parmesan cheese and continue cooking for a further minute or two until the cheese just begins to melt. Transfer to a bowl and set aside.
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Melt the 2 tablespoons of butter in the same pan or skillet over medium-high heat. Fry the diced onion until transparent.
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Add the mushrooms, salt and pepper and cook, stirring occasionally. (The mushrooms will begin to release water after about 4 minutes.) Add in the garlic and continue to cook for a further minute until fragrant.
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Mix the flour through the mushrooms and allow to cook for a further minute.
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Pour in the broth and simmer for 2 minutes, until just beginning to thicken.
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Reduce heat to low and pour in the milk (or cream), while stirring. Cook until the sauce thickens (about 1-2 minutes).
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Add in the beans and cheddar cheese. Allow the beans to cook in the sauce to your desired doneness while the cheese melts through the sauce, stirring occasionally to prevent sticking or burning on the bottom of the pan (about 8-10 minutes).
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Top with the crisp onion mixture and serve immediately.
*Milk can be substituted with half and half or heavy cream.
**If wanting to add in bacon, fry 3-4 pieces of chopped bacon first before frying the mushrooms. Once bacon is crispy, add in the mushrooms and continue following the directions as above.
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Margaret Ann @ MAK and Her Cheese says
Perfection! I love moving dishes to the stovetop–such a great idea for this classic! I also love the cheese for extra creaminess. I’m always in favor of that 😉
Karina says
Hi Kathleen. Yes
susan says
looks so yummy! and i love the stove top method
Kathleen Churgovich says
Can this be made head…kept warm in a chafing dish
Katrina says
These look so amazing! You know, I’ve never had a green bean casserole of any kind before, but I am sure to try this recipe!
Vivian | stayaliveandcooking says
Mmmm, I think your mom has got nothing to worry about! It looks super delicious and got me all excited: I bought one of those cast iron pans last week, and have been dyyyyyying to test it 😉