Learn how to bake this delicious green bean casserole from scratch using simple common ingredients with no canned products. This juicy creamy side dish with a crunchy crust will be a favorite among all the other dishes from the holiday menu.
There is nothing more comforting to have on Thanksgiving Day than some classic recipes. For me, it will always be the feeling of home and pleasant memories of family dinners that I associate with the holiday and its staple dishes. If you have gravy, mashed potatoes, cranberry sauce, and green bean casserole with cheese on the table, then the holiday was a success.
This recipe came out as a combination of my two intentions. To replicate my mom’s casserole recipe and include as many vegetables as possible in our meals. Mushrooms added extra texture to the mix and made this casserole even more nourishing. The crust turns out very crunchy thanks to breadcrumbs and parmesan baked in the oven. It fits perfectly the creamy tender filling with juicy green beans and mushrooms.
ADDITIONAL SIDE DISHES TO COMPLEMENT THE HOLIDAY MENU OPTIONS:
Easy Green Bean Casserole Ingredients:
- 900 g green beans;
- 300-400 g mushrooms;
- 1 onion;
- ½ cup breadcrumbs;
- ¼ cup parmesan, grated;
- 2-3 garlic cloves;
- 2-3 tbsps. all-purpose flour;
- 200 ml broth, chicken or vegetable;
- 250 ml milk;
- 3 tbsps. olive oil;
- Salt and black pepper to your taste.
How to make green bean casserole from scratch at home:
- Blanch green beans for 3 minutes in boiling water. If you chose to use fresh green beans, first you need to clean them under running water and cut them into the desired size.
- After blanching, you need to place green beans in cold water or under running cold water. I have drained them using a colander.
- Cut the onion into thin slices and then sauté it in the skillet over medium to high heat. Cook it until soft and golden. Transfer it to a deep bowl.
- Pour one tablespoon of oil into the skillet, let it heat and then add breadcrumbs. Sauté them for 3 minutes by constantly stirring.
- Add breadcrumbs together with a half of grated parmesan cheese to the bowl with sautéed onions and stir.
- Slice mushrooms and add to the skillet on the stove. Make sure that it is preheated and smeared with oil.
- Sauté mushrooms for 5 minutes; add crushed garlic and continue cooking mushrooms for additional 2 minutes. You can add here some salt to season the mixture.
- Sprinkle flour over the mushrooms in the skillet; give a mixture a thorough stir. So that every mushroom piece will be covered evenly. Cook the mixture for 1 minute on low heat.
- Pour broth and milk to the skillet with mushrooms on the stove. While pouring, do not forget to stir the mixture to combine the ingredients evenly. Wait until the mixture starts boiling, lower the heat, and cook it for 2 to 3 minutes until the sauce thickens. At the end, add the leftover parmesan cheese.
- Season with herbs and salt to your taste and combine with blanched green beans.
- Preheat oven at at 350ºF/180°C.
- Smear your casserole dish or baking dish with oil and pour the mixture of mushrooms and green beans into it.
- As a top layer put the onion, breadcrumbs, and parmesan mix. Bake for 25-30 minutes.
- Serve still warm! Enjoy your meal!
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Fresh Green Bean Casserole Recipe with Mushrooms and Cheese
Ingredients
- 900 g green beans
- 300-400 g mushrooms
- 1 onion
- ½ cup breadcrumbs
- ¼ cup parmesan, grated
- 2-3 garlic cloves
- 2-3 tbsps. all-purpose flour
- 200 ml broth chicken or vegetable
- 250 ml milk
- 3 tbsps. olive oil
- Salt and black pepper to your taste
Instructions
- Blanch green beans for 3 minutes in boiling water. If you chose to use fresh green beans, first you need to clean them under running water and cut them into the desired size.
- After blanching, you need to place green beans in cold water or under running cold water. I have drained them using a colander.
- Cut the onion into thin slices and then sauté it in the skillet over medium to high heat. Cook it until soft and golden. Transfer it to a deep bowl.
- Pour one tablespoon of oil into the skillet, let it heat and then add breadcrumbs. Sauté them for 3 minutes by constantly stirring.
- Add breadcrumbs together with a half of grated parmesan cheese to the bowl with sautéed onions and stir.
- Slice mushrooms and add to the skillet on the stove. Make sure that it is preheated and smeared with oil.
- Sauté mushrooms for 5 minutes; add crushed garlic and continue cooking mushrooms for additional 2 minutes. You can add here some salt to season the mixture.
- Sprinkle flour over the mushrooms in the skillet; give a mixture a thorough stir. So that every mushroom piece will be covered evenly. Cook the mixture for 1 minute on low heat.
- Pour broth and milk to the skillet with mushrooms on the stove. While pouring, do not forget to stir the mixture to combine the ingredients evenly. Wait until the mixture starts boiling, lower the heat, and cook it for 2 to 3 minutes until the sauce thickens. At the end, add the leftover parmesan cheese.
- Season with herbs and salt to your taste and combine with blanched green beans.
- Preheat oven at at 350ºF/180°C.
- Smear your casserole dish or baking dish with oil and pour the mixture of mushrooms and green beans into it.
- As a top layer put the onion, breadcrumbs, and parmesan mix. Bake for 25-30 minutes.
- Serve still warm! Enjoy your meal!
Notes
If you have any questions about the recipe, leave them in the comments below!
