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.
Author:Don Nicholas
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)
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.
