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An easy to make Green Bean Casserole smothered in a rich and creamy mushroom sauce, topped with a crispy onion parmesan crust. Everything comes together right on the stove, no oven needed!
If you love your sides packed with flavor, this stove top green bean casserole will quickly become a new favorite. It’s cheesy, creamy, and irresistibly crunchy on top—the kind of comfort food that turns any meal into something special. Pair it with something bright like my Honey Lemon Chicken, and you’ve got the perfect balance of cozy and fresh.
What Makes This Recipe So Good
This Green Bean Casserole hits that perfect spot between cozy and elevated. The creamy mushroom sauce is made completely from scratch, giving every bite rich, savory depth that you just can’t get from canned soup. Parmesan and crispy onions add a golden, cheesy crunch that makes it taste like the best green bean casserole you’ve ever had.
Cooking it all on the stove keeps the beans tender yet crisp, and the sauce thick and luscious without drying out. It’s a quick, fuss-free green bean casserole recipe that delivers all the flavor and comfort of a holiday classic right from your stovetop.
What Goes Into Green Bean Casserole
This Green Bean Casserole keeps things simple but full of homemade flavor. Everything comes together on the stove, giving you a creamy sauce, tender beans, and that irresistible crispy topping, all from scratch.
- Fresh Green Beans: Crisp and vibrant, they hold up perfectly in the creamy sauce while keeping their bite.
- Mushrooms: Chopped and sautéed to bring rich, earthy flavor that deepens the whole dish.
- Parmesan Cheese: Adds a salty, nutty kick to the topping that complements the creamy base beautifully.
- Crispy Onions: Lightly fried in butter with panko for that golden, crunchy finish everyone loves.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Green Bean Casserole
- Boil the Beans: Bring a pot of salted water to a boil and cook the green beans for 6–8 minutes, just until they begin to soften. Drain and transfer to a bowl of ice water to stop the cooking process.
- Prepare the Onion Topping: While the beans blanch, start the crispy onion topping. Melt butter in a skillet over medium-high heat and fry the onion rings until soft and fragrant.
- Toast the Breadcrumbs: Add panko breadcrumbs to the onions and cook, stirring often, until golden and toasted. Mix in parmesan and cook for another minute until just melted. Transfer to a bowl and set aside.
- Start the Sauce: In the same skillet, melt the remaining butter over medium heat. Add the diced onion and cook until translucent. Stir in the mushrooms, salt, and pepper, and cook until the mushrooms release their juices.
- Add the Garlic and Flour: Stir in the garlic and cook for a minute until fragrant. Sprinkle flour over the mushrooms, stirring well to coat, and let it cook for another minute to remove any raw flour taste.
- Simmer the Broth and Milk: Pour in the broth and simmer for 2 minutes until slightly thickened. Lower the heat and slowly stir in the milk, letting the sauce thicken and become creamy.
- Combine: Add beans and cheddar to the sauce. Stir occasionally as the cheese melts and the beans cook to your desired tenderness, about 8–10 minutes.
- Finish and Serve: Spoon the casserole into a serving dish, sprinkle the crispy onion topping evenly over the top, and serve warm.
This Green Bean Casserole makes a perfect companion to hearty mains and cozy sides. Try it with a Beef and Pumpkin Shepherd’s Pie for a comforting, full meal that feels straight out of a Sunday dinner table. Or go for Fried Rice with Bacon if you want a rich and savory contrast that’s both filling and fun.
If you’re leaning toward something lighter, serve it alongside Garlic Cheese Bread to soak up that creamy mushroom sauce. Together, they create a comforting mix of textures and flavors that make every bite feel like home.
Tips For Making Stove Top Green Bean Casserole
- Boil the beans until they’re just tender but still a little crisp. I always taste one right out of the pot—if it still has a bit of snap, you’re good.
- Go for fresh mushrooms if you can. They give this green bean casserole recipe that deep, earthy flavor you just can’t fake.
- Toast the onions and breadcrumbs on their own first. It makes such a difference—super golden, super crispy, and so worth the extra minute.
- If your sauce looks too thick, add a splash of milk or broth. Too thin? Let it bubble a little longer until it’s creamy and glossy.
Recipe FAQ’s
Yes! You can cook the beans and sauce ahead, then store them separately in the fridge for up to a day. When ready to serve, heat everything together and add the crispy onion topping right before serving.
You can, but fresh or frozen beans give the best texture and flavor. Canned beans tend to be softer, so skip the blanching step if you use them.
Add the onion topping right before serving. If it softens, pop it in a hot pan for a minute or two to re-crisp.
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Green Bean Casserole with Parmesan
Ingredients
FOR THE BEANS:
- 1 pound fresh green beans rinsed, trimmed and halved
FOR THE CRISP ONION TOPPING:
- 2 tablespoons butter preferably reduced fat
- 1 medium onion sliced into thin rings
- 1/2 cup panko bread crumbs
- 2 tablespoons parmesan cheese fresh grated
- 1 teaspoon kosher salt
FOR THE SAUCE:
- 2 tablespoons butter preferably reduced fat
- 1 onion medium, diced
- 12 ounces mushrooms chopped into 1/2-inch pieces
- 1 teaspoon salt
- 1 pinch cracked pepper to taste
- 1 tablespoon garlic minced, 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
Instructions
- 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).
- Drain in a colander and immerse them in a large bowl of water with ice to stop the cooking process. Set aside.
- While beans are blanching, prepare the crisp onion topping.
CRISP ONION TOPPING:
- Melt butter in a large pan or skillet over medium-high heat. Fry onion rings until transparent and fragrant.
- Add the breadcrumbs and cook, while stirring, until breadcrumbs are golden brown and toasted.
- 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.
SAUCE:
- Melt the 2 tablespoons of butter in the same pan or skillet over medium-high heat. Fry the diced onion until transparent.
- 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.
- Mix the flour through the mushrooms and allow to cook for a further minute.
- Pour in the broth and simmer for 2 minutes, until just beginning to thicken.
- Reduce heat to low and pour in the milk (or cream), while stirring. Cook until the sauce thickens (about 1-2 minutes).
- 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).
- Top with the crisp onion mixture and serve immediately.
Notes
*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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great dish….finger licking, plate wipingly good…
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 😉
looks so yummy! and i love the stove top method
Can this be made head…kept warm in a chafing dish
Hi Kathleen. Yes
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!
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 😉