Listen, my Green Bean Casserole recipe is built different. It’s loaded with tender green beans, mushrooms, cheeses, a creamy sauce plus a crispy panko topping that’s bomb. You can throw this holiday side dish together in less than an hour without the creamed soup can and start eating GOOD. Let’s get into it boos.
This post may contain affiliate links. Read our disclosure policy.
How to make Green Bean Casserole
Prep the Sauce, Green Beans and Cheese it Up!
Step 1: Melt butter in a large oven-proof skillet over medium high heat then toss in your onions and mushrooms and cook until tender. Stir in the garlic, thyme, and flour. Cook, stirring often, until fragrant.
Step 2: Pour in the white wine and stir, scraping any delish browned bits from the bottom of the pan. Allow the alcohol to cook off and reduce. Stir in the chicken stock and bring to a boil. Next reduce the heat and simmer. It should be nice and combined.
Step 3: Carefully add in the green beans and cook until crisp-tender. Remove from heat then stir in 1/2 cup of cheddar, 1/2 cup of gruyere and the heavy cream. Season it up with some salt and pepper for flavor too. It should be nice and creamy once combined.
Step 4: Top the casserole with the remaining cheese and place it in the preheated oven of 350 F degrees.
Crisp it Up and Bake
Step 5: Cook butter and garlic in a small nonstick skillet over medium heat, swirling pan often, until foaming subsides and garlic is fragrant. Add panko and stir to coat evenly. Cook stirring frequently, until the panko is golden brown. Season with salt and pepper then discard garlic.
Step 6: After 20 minutes of baking, your casserole should be creamy, cheesy and looking delish.
Step 7: Top the casserole with the garlicky panko crumbs.
Step 8: Bake for an additional 10 minutes, allow it to cool for 10 minutes then serve it up immediately.
Green Bean Casserole Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
For the Grean Bean Filling
- 3 tbsp unsalted butter
- 1/2 medium yellow onion or sweet onion, diced
- 8 oz baby bella mushrooms sliced
- 3 garlic cloves minced
- 1 tbsp fresh thyme leaves chopped
- 3 tbsp all-purpose flour
- 1/2 cup dry white wine
- 2 cups chicken stock or broth
- 1 1/2 lbs fresh green beans trimmed and halved or frozen
- 1 cup shredded sharp white cheddar divided
- 1 cup shredded gruyere divided
- 1/2 cup heavy whipping cream
- kosher salt and freshly ground black pepper to taste
For the Garlicky Panko Topping
- 4 tbsp unsalted butter
- 4 garlic cloves slightly smashed
- 1 1/4 cup panko breadcrumbs
Instructions
For the Green Bean Filling
- Preheat the oven to 350 degrees F.
- Melt the butter in a large oven-proof skillet over medium-high heat. Add the onions and mushrooms and cook, stirring occasionally, until the mushrooms are tender and browned, about 5-6 minutes.
- Stir in the garlic, thyme, and flour. Cook, stirring often, until fragrant, about 1-2 minutes.
- Pour in the white wine and stir, scraping any browned bits from the bottom of the pan. Allow the alcohol to cook off and slightly reduce, about 2-3 minutes.
- Stir in the chicken stock, bring to a boil, reduce the heat, and simmer for about 5 minutes.
- Carefully add in the green beans and cook until crisp-tender, about 6-8 minutes. Use a pair of tongs to gently mix the beans as they cook.
- Remove the skillet from the heat. Stir in ½ cup of sharp white cheddar, ½ cup gruyere, and the heavy cream. Season with salt and pepper to taste.
- Top the casserole with the remaining cheese and place it in the oven. Bake for 20 minutes.
- While you wait for the casserole to cook, prepare the garlicky panko topping.
- After 20 minutes, open up the oven and top the casserole with the garlicky panko crumbs. Close up the oven and allow the casserole to continue baking for an additional 10 minutes.
- Allow to cool for about 10 minutes, then serve immediately.
For the Panko Crumb Topping
- Cook butter and garlic in a small nonstick skillet over medium heat, swirling pan often, until foaming subsides and garlic is fragrant, about 3-4 minutes.
- Add panko and stir to coat evenly. Cook, stirring frequently, until panko is golden brown, about 4 minutes
- Season with salt, transfer to a plate, and let cool.
- Discard the garlic and set aside.
Notes
How to store & reheat fresh green bean casserole
To store, either cover the top of the dish with foil or scoop the leftover casserole into an airtight container. To reheat, I prefer using the oven since the topping will stay crisp. Preheat the oven to 350°F then add leftovers to an oven-safe dish and cover with foil. Heat for 20 minutes, remove the foil, and continue to reheat for 10 more minutes or until heated through. Let rest for a few minutes then serve it up.How long will green bean casserole last in the fridge?
This will last for about 4 days in the fridge.Can I freeze?
Honestly I wouldn’t boos. Since this recipe contains dairy, a crunchy topping, and green beans that have been cooked twice, it won’t freeze as well.Nutrition
Recipe Tips
- Go Fresh: If you can, go with fresh green beans or frozen over canned so you can get the best flavor from your main ingredient.
- Go with Quality: From your cheeses to your wines to your butter and herbs, quality makes a huge difference in a simple side dish like this.
- Don’t Overbake: We don’t want our beans to become complete mush boos.
- Chill Out: Let your sauce mellow a bit before you serve so it can thicken up and the flavors can really meld together.
Ingredient Notes
- Fresh Green Beans: Frozen works great too boos. Just be sure to properly defrost, drain, and dry the beans before adding them in.
- Unsalted Butter: Salted also works here. Just go easy on the extra salt and taste as you go along. Olive oil will also do just fine!
- Thyme: Dried thyme can be swapped in, just be sure to adjust the measurement. A good rule of thumb is one teaspoon of dried herbs for each tablespoon of fresh herbs.
- White Wine: If you’d like to omit the alcohol, replace it with more chicken stock.
- White Cheddar: I love the idea of a smoky Gouda here if you can’t get the cheddar.
- Gruyere: Fontina, jarlsberg, and emmental are all great replacements.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Serving Suggestions
- Weeknight Dinner: Get some fried pork chops on the table along with this green bean casserole and glazed carrots for a simple but delish weeknight meal.
- Sunday Supper: Get that fried chicken served up with oyster dressing, creamed corn and Jiffy cornbread. And don’t forget the cream cheese pound cake for dessert.
- Go Veggie: Make a full dinner of sides with this green beans casserole, sweet potato casserole, creamed spinach and collard greens.
- Thanksgiving: Make some baked turkey wings, cornbread dressing, and candied yams.
Recipe Help
For sure boos! This recipe can be made up to 48 hours ahead of time. Just prep the casserole but do not bake. Allow the pan (and its contents) to cool just a little before covering with foil and popping in the fridge. Keep the garlicky breadcrumbs in a separate zip-top bag or airtight container. Once ready to cook, remove the green bean casserole from the fridge and let it sit out for about 30 minutes. Bake as directed, remembering to sprinkle on the breadcrumbs in the last 10 minutes.
You can definitely swap out all of the cheeses for plant-based cheeses, swap to a plant-based butter and use a thicker oat milk to replace the cream.
You may not have drained your green beans removing all water if you used frozen. Or you didn’t thicken your sauce enough. The flour will help with this for sure.
pinterest 
facebook 
twitter 
email
IS IT OK TO USE VEGETABLE BROTH INSTEAD OF CHICKEN?
Absolutely
Bless you my child..breakaway from the WW2 canned beans and mushroom recipe
.so fresh and crispy..white wine a nice touch as well as cheese choice. Loved it. Rev Fred.
Amen to that Rev Fred! I appreciate the love. Enjoy!
Everyone at my house really loved it! Such a delicious meal for Thanksgiving!
So happy to hear that Toni! I hope you had the happiest of holidays!!
Making this for Thanksgiving. We love a good green bean casserole at our Holiday table
This was such a delicious and hearty side dish! Paired perfectly with grilled scallops; the whole family loved it!
Wow! That’s an incredible idea and I will absolutely trying that!! Thanks for the inspiration Sara 🙂
I have been looking for a new green bean recipe or thanksgiving – this looks perfect!
I hope it was to your liking! I happen to think it’s pretty darn delicious. Thanks Lima!
I have never cooked green beans this way, but it looks so creamy and delicious.
Definitely a different technique but I promise these green beans are the best you’ll ever have!! Enjoy Dannii!