A fresher take on the classic green bean casserole using fresh ingredients and a homemade cream of mushroom soup.
Ingredients
Scale:
1 pound fresh green beans, trimmed and cut into 1-inch pieces
4 tablespoons butter
1 medium onion, chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced (preferably cremini or button mushrooms)
1/4 cup all-purpose flour
2 cups vegetable broth
1 cup milk (can substitute with almond milk for dairy-free)
1 teaspoon salt
1/2 teaspoon pepper
1 cup breadcrumbs (preferably panko for extra crunch)
1/2 cup Parmesan cheese, grated
Instructions
Preheat your oven to 350°F (175°C). This is crucial for ensuring even cooking of your casserole.
Bring a large pot of salted water to a boil. Add the fresh green beans and blanch for 4–5 minutes until bright green and slightly tender. Drain and immediately plunge them into an ice bath to stop the cooking process.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Then add minced garlic and sliced mushrooms, cooking for another 5–7 minutes until the mushrooms are tender and browned.
Sprinkle the flour over the mushroom mixture and cook for 1-2 minutes, stirring constantly.
Gradually whisk in the vegetable broth and milk. Continue whisking until the mixture thickens and bubbles, about 5-7 minutes. Season with salt and pepper.
In a large mixing bowl, combine the blanched green beans with the creamy mushroom sauce, ensuring the beans are well-coated.
Transfer the mixture to a greased 9×13-inch baking dish. In a separate bowl, mix the breadcrumbs with the remaining 2 tablespoons of melted butter and the grated Parmesan cheese, then sprinkle this mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
Let the casserole sit for 5-10 minutes before serving.
