Green bean casseroles come around regularly, whether for a neighborhood potluck or for the holiday season. This recipe has a custom onion topping instead of a store-bought one!
Author:Addie Gundry
Prep Time:25 minutes
Cook Time:25 minutes
Total Time:50 minutes
Yield:Serves 6
Category:Sides & Sauces
Ingredients
Scale
2 pounds fresh green beans, trimmed and cut into bite-size pieces
Mushroom Sauce:
2 tablespoons unsalted butter or olive oil
16 ounces white button mushrooms, thinly sliced
4 cloves garlic, minced
3 tablespoons all-purpose flour (or cornstarch, if gluten-free)
1/2 cup chicken or vegetable stock
1/2 cup grated Parmesan cheese (not packed)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Crispy Onion Topping:
1 tablespoon unsalted butter or olive oil
1 red onion, thinly sliced
1 cup panko bread crumbs (or gluten-free panko bread crumbs, if gluten-free)
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon kosher salt
Instructions
Preheat the oven to 375 degrees F. Bring a large stockpot of water to a boil. Add the green beans and boil for 3 to 5 minutes or until crisp-tender. Drain the green beans and set aside.
For the mushroom sauce: In a large oven-safe skillet, heat the butter over medium-high heat until melted. Add the mushrooms and sauté for 3 to 5 minutes until they are soft and cooked, stirring occasionally. Add the garlic and sauté for an additional 1 to 2 minutes until fragrant, stirring occasionally. Sprinkle with flour and stir to combine. Sauté for an additional minute to cook the flour, stirring occasionally.
Slowly add the chicken broth, whisking to combine until smooth. Let cook for an additional minute until thickened, then stir in the Parmesan cheese, salt, and pepper until the cheese is melted. Add the green beans.
For the crispy onion topping: Heat ½ tablespoon of the butter in a large sauté pan over medium-high heat until melted. Add the onion and sauté, stirring occasionally, for about 5 minutes or until the onion is soft and starting to brown around the edges. Use a slotted spoon to transfer the onion to a separate mixing bowl.
Add the remaining ½ tablespoon butter to the pan and melt. Add in the panko and stir until combined. Cook, stirring once every 30 seconds
or so, for 3 to 5 minutes until the panko is toasted and lightly golden. Remove from the heat and transfer the panko to the bowl with the onion. Stir in the Parmesan and salt and toss the mixture until combined.
Sprinkle the onion topping evenly over the beans. Bake for 25 minutes. Serve.
