Homemade Green Bean Casserole with Extra Crunchy Topping

This homemade green bean casserole is surprisingly simple to prepare, and that extra crunchy, buttery topping is irresistibly delicious! Make-ahead tips below in the recipe!

As I’m sitting here typing up this post, I actually have a very sincere, burning question…

How many of you serve green bean casserole during the holidays?

And as a follow-up, how many of you actually like green bean casserole?

Dig deep, search your soul, and let me know below in the comments. I’m very interested to know this info.

I, for one, both serve green bean casserole at Thanksgiving (and other times if the year, actually), AND I happen to really like it.

But I’m kind of a green bean casserole snob (no surprise there, I know).

Who knew I could carry such passionate opinions about green bean casserole?

I’ve actually always really liked it – even the canned cream of mushroom soup variety from my childhood.

But as I’ve gotten older and somehow found myself on this self-imposed path of make-everything-from-scratch-and-make-it-better, green bean casserole needed to be reinvented.

Those of you who know my website back and forth, inside and out, are familiar with this old, old make-ahead green bean casserole.

It’s delish! And make-aheadable (so is today’s version, FYI).

But I wanted a fresher version, so to speak.

Something to carry us into the future with hope and good will.

A recipe that could be my standard go-to year after year after year.

Disclaimer: I’ll probably post 15 more green bean casserole variations before my blogging career is done, so I use the term “standard go-to” very loosely.

This version of homemade green bean casserole is a snazzy take on the classic casserole with just a few little tweaks.

Not the least of which is that extra crunchy, buttery topping. It is so flavorful, so yummy, so perfect atop the tender green beans and creamy sauce.

This will be the green bean casserole on our table next week as a tribute to those of us that really do love it and for the rest of us that would revolt if it wasn’t there simply due to tradition.

Green bean casserole, I hope you are here to stay forever.

One Year Ago: Chocolate Chip Cookie Pie
Two Years Ago: Chocolate Cream Pudding Pie with Graham Cracker Crust
Three Years Ago: Warm Russian Tea
Four Years Ago: Healthy Applesauce Carrot Muffins {a.k.a. Carrot Cake Muffins}
Five Years Ago: Nutella Butterscotch Crumble Bars

Yield: 6-8 servings

From-Scratch Green Bean Casserole with Extra Crunchy Topping

Total Time:90 mins (includes resting time after baking)

Prep Time:20 mins

Cook Time:50 mins

Ingredients:

Topping:

• 1/2 cup panko bread crumbs
• 1 tablespoon butter, melted
• 2 1/2 cups canned fried onions

Casserole:

• 2 pounds fresh green beans, trimmed and cut into 1-inch pieces
• 3 tablespoons butter
• 1 pound cremini or baby bella mushrooms, chopped
• 1/4 teaspoon dried thyme
• 2 garlic cloves, finely minced
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth (I use low-sodium)
• 3/4 cup heavy cream
• 3/4 cup milk (1%, 2% or whole)

Directions:

1. Preheat the oven to 400 degrees. Lightly grease a 9X13-inch baking dish and set aside.
2. For the topping, in a medium bowl stir together the panko bread crumbs and the melted butter. Add the fried onions and toss.
3. For the casserole, in a microwave-safe bowl, combine the green beans and 1/2 cup water. Cover and microwave for 6-8 minutes, stirring once, until the green beans are slightly tender (they’ll cook longer in a later step).
4. Drain the green beans and transfer them to the prepared baking dish.
5. In a 12-inch nonstick skillet set over medium heat, melt the butter. Add the mushrooms, thyme, garlic, salt and pepper, and cook, stirring often, until the liquid is mostly evaporated and the mushrooms are tender, 5-7 minutes.
6. Stir in the flour and cook for another minute or two, stirring constantly. Slowly whisk in the chicken broth until it is all incorporated and the mixture is smooth. Add the heavy cream and milk, and whisk until well-combined. Bring the mixture to a simmer, and cook, stirring occasionally, until the sauce has thickened, about 5 minutes. Add additional salt and pepper to taste, if needed.
7. Pour the sauce over the green beans and toss to combine.
8. Bake the casserole for 20 minutes, until the green beans are mostly tender. Remove from the oven and sprinkle the topping mixture evenly over the top. Bake for another 5-10 minutes (watch carefully so the topping doesn’t burn).
9. Let the casserole cool for 5-10 minutes before serving.

Notes:

I think this could definitely be made ahead of time. Store the topping separately, and refrigerate the assembled (but not baked) green bean casserole, covered, for a day or so. Then bake as directed (adding a few minutes to the baking time to account for the chilled casserole). 

All images and text ©Mel’s Kitchen Cafe.

Recipe Source: adapted from Oct/Nov 2017 Cook’s Country