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Green Bean Gourmand’s Perfect Green Bean Casserole
Experience the ultimate comfort food with this delectable green bean casserole. Fresh green beans are blanched to perfection and combined with a creamy sauce made from Greek yogurt, cream cheese, and Parmesan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Sides & Sauces
Ingredients
Scale
- For the Casserole:
- 1 1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces fresh mushrooms, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a bit of spice)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
- 1 cup Greek yogurt
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken or vegetable broth
- For the Topping:
- 1 cup panko breadcrumbs
- 1/2 cup roasted almond slices
- 2 tablespoons melted butter
- 1/4 cup chopped fresh parsley
Instructions
- Prepare the Green Beans:
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes until they are bright green and just tender. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.
- Make the Sauce:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are tender and the moisture has evaporated, about 7-10 minutes.
- Season with salt, black pepper, red pepper flakes (if using), thyme, and rosemary. Stir to combine.
- Reduce the heat to low and stir in the Greek yogurt and cream cheese until the mixture is smooth and creamy.
- Add the grated Parmesan cheese and chicken or vegetable broth, stirring until well combined.
- Assemble the Casserole:
- In a large mixing bowl, combine the blanched green beans with the creamy mushroom sauce. Toss until the green beans are evenly coated.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Prepare the Topping:
- In a small bowl, combine the panko breadcrumbs, roasted almond slices, melted butter, and chopped parsley. Mix well to ensure the breadcrumbs are evenly coated with butter.
- Bake the Casserole:
- Sprinkle the breadcrumb mixture evenly over the top of the green bean casserole.
- Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
- Serve and Enjoy
