Ultimate Green Bean Casserole Your Guests Will Devour
This green bean casserole combines fresh green beans and mushrooms in a creamy, rich sauce, perfect for family gatherings and holiday dinners.
Equipment
- - Large pot
- Skillet
- Baking dish
- Whisk
- Mixing bowl
Ingredients
For the Casserole
- 1.5 pounds green beans fresh and vibrant
- 2 tablespoons extra-virgin olive oil adds richness and depth
- 16 ounces cremini mushrooms earthy flavor enhances the dish
- 2 tablespoons tamari adds gluten-free umami; soy sauce can be used as substitute
- 4 cloves garlic minced for flavor
- 2 tablespoons fresh thyme leaves adds herbal note
- 0.25 cup all-purpose flour thickens creamy sauce
- 3 cups milk any type works beautifully
- 1.5 teaspoons Dijon mustard adds a gentle zing
- 0.5 cup grated Parmesan cheese adds richness; can sprinkle more on top
- 0.25 teaspoon freshly ground black pepper balances flavors
- 1.5 cups french fried onions adds crunch
Instructions
Preparation Steps
- Preheat your oven to 400°F and prepare a 9x13-inch baking dish by lightly greasing it.
- Blanch the green beans in boiling salted water for 4 minutes, then transfer to ice water.
- Sauté the mushrooms in olive oil over medium heat for 8 to 10 minutes until soft, then combine with tamari, garlic, and thyme.
- Thicken the sauce by stirring in flour, then gradually pour in milk and add mustard.
- Let the sauce simmer for 15 to 20 minutes until thick and creamy, then stir in Parmesan and pepper.
- Layer the casserole: spread ⅓ of the sauce in the baking dish, top with green beans, and then the rest of the sauce.
- Sprinkle french fried onions on top and cover with foil.
- Bake for 10 minutes, uncover, and continue baking for another 10 minutes.
- Garnish with additional Parmesan and serve hot.
Notes
For added richness, drizzle with olive oil before serving. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Freeze before baking for longer storage.