Description

A classic Green Bean Casserole featuring tender blanched green beans in a rich, creamy mushroom sauce topped with a crispy, golden breadcrumb and Parmesan crust. This comforting side dish blends savory flavors of sautéed mushrooms, onions, garlic, and a creamy sauce enhanced with Worcestershire and soy sauces. Perfectly baked until bubbly and broiled for a crunchy finish, this casserole serves as a delicious holiday or family dinner staple.

Ingredients

Scale

Green Beans

1 pound green beans, trimmed

Sauce

1 tablespoon unsalted butter
1 tablespoon olive oil
8 ounces mushrooms (cremini, baby bella, or white), sliced
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1/2 cup chicken or vegetable broth
1 cup heavy whipping cream
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
Salt, to taste
Black pepper, to taste

Topping

1/2 cup breadcrumbs
1/3 cup Parmesan cheese, grated
1/4 teaspoon garlic powder (or 1 teaspoon garlic flakes)
1 teaspoon dried parsley

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Instructions

Blanch Green Beans: Preheat a large pot of salted water to boiling. Blanch the trimmed green beans in the boiling water for 5-8 minutes until tender-crisp. Drain thoroughly and set aside to prevent overcooking.
Sauté Mushrooms and Onions: In a large skillet over medium-high heat, melt the butter with olive oil. Add the sliced mushrooms and sauté until they turn golden brown, about 5-7 minutes. Add the chopped onion and continue cooking until softened, approximately 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Make Sauce: Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for 1-2 minutes to form a roux. Gradually whisk in the chicken or vegetable broth, bringing the mixture to a boil to activate the thickening. Reduce the heat to low and stir in the heavy cream, Worcestershire sauce, and soy sauce. Let the sauce simmer gently until thickened, about 3-5 minutes. Season with salt and freshly ground black pepper to taste.
Combine and Bake: Add the blanched green beans to the sauce and stir well to coat evenly. Transfer the mixture into a casserole dish. In a small bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, and dried parsley. Sprinkle this topping evenly over the casserole. Bake in the preheated oven at 375°F (190°C) for 20 minutes until bubbling. Finish by broiling for 2-3 minutes until the topping is golden brown and crispy. Remove from oven and let rest briefly before serving.

Notes

Blanching green beans ensures they remain vibrant and crisp without becoming mushy after baking.
Feel free to substitute vegetable broth to make the dish vegetarian-friendly.
For a gluten-free version, use gluten-free flour and breadcrumbs.
The broiling step adds a desirable crunch to the topping; watch carefully to avoid burning.
Leftover casserole reheats well in the oven or microwave.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American