Description
A modern twist on the traditional green bean casserole featuring fresh green beans, a creamy homemade mushroom sauce, and topped with crispy fried onions. This comforting side dish is perfect for holiday meals and family gatherings.
Ingredients
Scale
Vegetables
- 1½ pounds green beans (trimmed and halved)
- 16 ounces cremini mushrooms (sliced)
- 4 garlic cloves (minced)
- 2 tablespoons fresh thyme leaves
Sauce
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons tamari
- ¼ cup all-purpose flour
- 3 cups milk (any kind)
- 1½ teaspoons Dijon mustard
- ½ cup grated Parmesan cheese (plus more for sprinkling)
- ¼ teaspoon freshly ground black pepper
Topping
- 1½ cups French fried onions (or homemade Crispy Baked Onions, see recipe notes)
Instructions
- Preheat and prepare baking dish. Preheat the oven to 400°F (204°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Blanch green beans. Bring a large pot of salted water to a boil. Drop in the trimmed and halved green beans and blanch for 4 minutes. Quickly drain and immerse them in a bowl of ice water to stop the cooking process, then drain again and pat dry with a towel.
- Cook mushrooms. Heat olive oil in a large skillet over medium heat. Add the sliced cremini mushrooms and cook until softened, about 8 to 10 minutes. Stir in tamari, minced garlic, and fresh thyme leaves.
- Make the sauce. Sprinkle the flour over the mushroom mixture and stir to coat. Gradually add the milk and Dijon mustard, stirring constantly to combine. Simmer the sauce until thickened, about 15 to 20 minutes, whisking often to avoid lumps. Once thickened, stir in the grated Parmesan cheese and freshly ground black pepper.
- Assemble casserole. Spread one-third of the mushroom sauce evenly in the prepared baking dish. Layer the blanched green beans over the sauce, then top with the remaining mushroom sauce, spreading to cover the beans.
- Add topping and bake. Sprinkle the French fried onions evenly over the top of the casserole. Cover the dish with foil and bake for 10 minutes. Remove the foil and bake uncovered for an additional 10 minutes. If the onions brown too quickly, re-cover the dish to prevent burning.
- Garnish and serve. Optionally sprinkle a little more grated Parmesan cheese on top before serving. Serve hot as a delicious side dish.
Notes
- This recipe updates the classic green bean casserole by using fresh green beans and a homemade mushroom sauce instead of canned soup, making it healthier and more flavorful.
- French fried onions add a delightful crunch, but you can substitute with homemade crispy baked onions for a fresher alternative.
- If using homemade onions, ensure they are baked until golden and crispy before adding to the casserole.
- Be careful to avoid over-browning the onions during baking by covering the casserole if necessary.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
