Lightened up Green Bean Casserole with tender green beans, a homemade mushroom cream sauce and crunchy panko onion topping! No canned soup mix required!

Love casseroles as much as I do? Then give my Sweet Potato Casserole Recipe or my Broccoli Rice Casserole Recipe a try!

green bean mushroom casserole with crispy panko topping in casserole dish

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    homemade 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.

    scooping a serving on green bean casserole

    How to make (THE BEST!) 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.)
    sautéing green beans in skillet
    • 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.
    stirring panko breadcrumbs and onions in small clear bowl
    • 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.
    making homemade mushroom cream sauce
    • 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.
    stirring green beans with mushroom cream sauce
    • Bake: Bake for 20-25 minutes or until golden brown and warmed through. Serve immediately and enjoy!
    casserole out of the oven
    • 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!

    what to serve with green bean casserole

    scooping up lightened up green bean casserole with a large silver spoon

    more easy side dish recipes to try!

    Green Bean Casserole

    5 from 1 vote
    Lightened up Green Bean Casserole with a homemade mushroom cream sauce and crunchy panko onion topping!
    Servings: 6
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes

    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

    Mushroom Cream Sauce

    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

    Adapted from Gimme Some Oven
     

    Nutrition Information

    Calories: 226kcalCarbohydrates: 18gProtein: 10gFat: 13gSaturated Fat: 7gCholesterol: 28mgSodium: 340mgPotassium: 399mgFiber: 3gSugar: 7gVitamin A: 860IUVitamin C: 12mgCalcium: 237mgIron: 2mg

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