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From-Scratch Green Bean Casserole

Fresh green beans in a creamy mushroom sauce under a crisp, buttery Parmesan crumb topping.

⏱ 55 min (20 min prep, 35 min cooking) 🍽 Serves 8 · about 3/4 cup make aheadkid friendly vegetarian
📅 Add to my plan

ContainsMilk, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 8 servings

  • Beans

  • 1½ lb Green beans (fresh), trimmed and cut in 2-inch pieces
  • 1 tbsp Table salt, for the water

  • Mushroom sauce

  • 3 tbsp Butter, salted
  • 8 oz Cremini mushrooms, chopped
  • ½ Yellow onion, finely diced
  • 2 clove Garlic, minced
  • 3 tbsp All-purpose flour
  • 1 cup Vegetable broth
  • 1 cup Whole milk
  • ¾ tsp Table salt
  • ¼ tsp Ground black pepper

  • Topping

  • 1 cup Panko breadcrumbs
  • 2 tbsp Butter, salted, melted
  • ¼ cup Grated Parmesan, grated

Make it yourself

Make the butter yourself → Make the vegetable stock yourself → Make the panko-style crumbs yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large pot, colander, large skillet, 2-quart (8x8 or 7x11) baking dish, whisk.

  1. Heat the oven to 400°F. Boil the green beans in salted water 5 minutes, until bright green and just tender. Drain and rinse with cold water.
  2. Melt 3 tablespoons butter in a large skillet over medium heat. Cook the mushrooms and onion 7 to 8 minutes, until browned and the liquid is gone. Add the garlic for 30 seconds.
  3. Sprinkle in the flour and stir 1 minute. Slowly whisk in the broth, then the milk, and simmer 3 to 4 minutes, until thick. Season with the salt and pepper.
  4. Stir in the beans and spread in the baking dish. Toss the panko with the melted butter and Parmesan and sprinkle on top.
  5. Bake 15 to 20 minutes, until bubbling and the topping is golden.
Make aheadAssemble without the topping up to 2 days ahead and refrigerate. Add the topping and bake 25 to 30 minutes, until hot in the center (165°F).
↺ LeftoversReheat covered in the oven or microwave until hot (165°F).
🧒 With kidsKids can snap the ends off the green beans and mix the crumb topping.
Dairy-free swapUse olive oil, unsweetened plant milk and skip the Parmesan.
Gluten-free swapUse cornstarch (1 1/2 tablespoons, whisked into the cold milk) and gluten-free crumbs.

Goes well with

🍗 Simple Roast Chicken🍖 Glazed Meatloaf

Good to know

Table salt vs. kosher salt vs. sea salt Cooking Fats Compared Salted vs. unsalted butter All-purpose vs. bread flour (and friends) Stock vs. broth

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub Sources and credits