A Different Green Bean Casserole

Reinvent your holiday table with "A Different Green Bean Casserole," a fresh and flavorful twist on the classic comfort food favorite. This recipe showcases tender, blanched fresh green beans coated in a velvety homemade sauce made with Parmesan, vegetable broth, and heavy cream, perfectly balanced with sautéed baby bella mushrooms and aromatic garlic. Topped with a golden crust of panko breadcrumbs and melted cheddar cheese, every bite offers a delightful crunch and creamy interior. Unlike canned-soup versions, this casserole is made from scratch, delivering rich flavor and wholesome ingredients in every layer. Perfect for Thanksgiving or any gathering, it’s a sure hit that elevates the traditional green bean casserole to a new standard of deliciousness!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 pound fresh green beans
• 2 tablespoons olive oil
• 1 medium yellow onion (diced)
• 8 ounces baby bella mushrooms (sliced)
• 3 cloves garlic (minced)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1.5 cups vegetable broth
• 1 cup heavy cream
• 0.5 cup grated Parmesan cheese
• 0.75 cup breadcrumbs (panko)
• 0.5 cup grated cheddar cheese
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash and trim the green beans, then blanch them in boiling water for 4-5 minutes. Drain and immediately transfer them to an ice water bath to stop the cooking. Drain again and set aside.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Step 4

Add the sliced mushrooms to the skillet and cook for another 5-6 minutes, stirring frequently, until they release their moisture and begin to brown. Add the minced garlic and cook for 1 more minute. Transfer the mixture to a bowl and set aside.

Step 5

In the same skillet, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.

Step 6

Gradually whisk the vegetable broth into the roux, making sure no lumps form. Cook for 2-3 minutes until the mixture thickens.

Step 7

Stir in the heavy cream, grated Parmesan, salt, and black pepper. Let the sauce simmer gently for 2-3 minutes, then remove from heat.

Step 8

Combine the blanched green beans, mushroom mixture, and the sauce in a large mixing bowl. Toss until everything is well coated.

Step 9

Transfer the mixture into a greased 9x13-inch baking dish, spreading it out evenly.

Step 10

In a small bowl, mix the breadcrumbs and grated cheddar cheese. Sprinkle the mixture evenly over the top of the casserole.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the sauce is bubbling.

Step 12

Let the casserole rest for 5 minutes before serving. Enjoy this fresh and modern twist on a classic green bean casserole!

Nutrition Facts

Serving size	1757 grams (1757.0g)

Amount per serving	% Daily Value*
Calories	2569

Total Fat 182.10g	233%
Saturated Fat 94.70g	474%
Polyunsaturated Fat 3.70g
Cholesterol 433mg	144%
Sodium 3796mg	165%
Total Carbohydrate 168.70g	61%
Dietary Fiber 29.40g	105%
Total Sugars 36.50g
Protein 64.60g	129%

Vitamin D 28IU	140%
Calcium 1166mg	90%
Iron 11mg	63%
Potassium 3116mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.7%

Protein: 10.0%

Carbs: 26.2%