Lightened up Green Bean Casserole with tender green beans, a homemade mushroom cream sauce and crunchy panko onion topping! No canned soup mix required!
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Green Bean Casserole
This Green Bean Casserole is the perfect side dish to bring to any gathering. I took this casserole and made it healthier with all homemade ingredients. There is no cream of mushroom soup or french fried onions in this casserole.
Instead of using canned soup I opted for my own homemade mushroom cream sauce. It is the best part of this recipe! I saute mushrooms in butter and add flour to thicken the sauce along with milk, chicken stock and parmesan cheese.
To give this easy green bean casserole lots of crunch I top it with toasted panko breadcrumbs and diced onions for my homemade crispy onion topping. It is so much better than the canned version!
Fresh green beans are best in this recipe however I have tried it with frozen green beans in a pinch. If you are using frozen make sure to drain any excess moisture out of the beans before adding to the mushroom sauce.
How to make Green Bean Casserole
- Saute green beans: Add 1 tablespoon olive oil to a large skillet. Add in green beans and sauté for 3-4 minutes. Set aside. (They will still be crunchy that is fine they will continue to cook in the oven.)
- Make the crispy onion topping: Add 1/2 tablespoon of butter to the same skillet as the green beans. Add onion and sauté for 2-3 minutes or until slightly tender (they continue to cook in the oven). Set aside in a medium bowl. Add the remaining 1/2 tablespoon of butter to the same skillet. Add panko and cook until golden brown and toasted, 1-2 minutes. Remove from the pan and toss with the onions along with the parmesan cheese, salt and pepper. Set aside.
- Make the mushroom cream sauce: Heat butter in a medium sauce pan. Add mushrooms and saute for 3-4 minutes or until tender and golden brown. Add garlic and sauté for 1 additional minute. Whisk in flour and stir constantly for 1 minute. Slowly pour in chicken stock and milk. Allow the sauce to simmer stirring constantly until thickened. Season with salt and pepper to taste and set aside.
- Assemble: Toss the green bean mixture in the mushroom sauce and spread in a 9 x 13 baking dish. Top with the crispy onion panko topping.
- Bake: Bake for 20-25 minutes or until golden brown and warmed through. Serve immediately and enjoy!
- Store: Leftovers can be stored in an airtight container up to 3 days!
- Reheat: To reheat this casserole simply bake at 350 degrees for 20 minutes or until heated through.
Can this green bean casserole recipe be made ahead?
Yes! Simply make all of the components as directed and assemble. Cover and place in the refrigerator overnight. When you are ready to eat bake in a 350 degree oven for 20-25 minutes!
Here are more easy side dish recipes to try!
- The BEST Sweet Potato Casserole
- Bacon Cheddar Biscuits
- Easy 30 Minute Creamy Confetti Corn
- Slow Cooker Balsamic Brussels Sprouts
- Three Cheese Mac and Cheese
Green Bean Casserole
Ingredients
Green Bean Casserole
- 1 tablespoon extra virgin olive oil
- 1 pound fresh green beans, (can use frozen just make sure to thaw and drain excess moisture)
Crispy Onion Topping
- 1 tablespoon unsalted butter, divided
- 1 medium onion, small dice
- 1/2 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Mushroom Cream Sauce
- 2 tablespoons unsalted butter
- 8 ounces mushrooms, thinly sliced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1/2 cup chicken stock
- 1 cup milk
- 1/2 cup Parmesan cheese
- salt and pepper to taste
Instructions
Green Bean Casserole
- Preheat oven to 375 degrees.Add 1 tablespoon olive oil to a large skillet. Add in green beans and sauté for 3-4 minutes. Set aside. (They will still be crunchy that is fine they will continue to cook in the oven.)
Crispy Onion Topping
- Add 1/2 tablespoon of butter to the same skillet as the green beans. Add onion and sauté for 2-3 minutes or until slightly tender (they continue to cook in the oven). Set aside in a medium bowl.
- Add the remaining 1/2 tablespoon of butter to the same skillet. Add panko and cook until golden brown and toasted, 1-2 minutes. Remove from the pan and toss with the onions along with the parmesan cheese, salt and pepper. Set aside.
Mushroom Cream Sauce
- Heat butter in a medium sauce pan. Add mushrooms and saute for 3-4 minutes or until tender and golden brown.
- Add garlic and sauté for 1 additional minute. Whisk in flour and stir constantly for 1 minute.
- Slowly pour in chicken stock and milk. Allow the sauce to simmer stirring constantly until thickened. Season with salt and pepper to taste.
Assembly
- Toss the green beans in the mushroom sauce and spread in a 9 x 13 baking dish.
- Top with the crispy onion panko topping. Bake for 20-25 minutes or until golden brown and warmed through.
- Serve immediately and enjoy!
Notes
Nutrition Information
Did you make this?
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Terry
This was so good! Loved the mushroom sauce!