Green Bean Casserole

5 from 6 votes

This Garlicky Green Bean Casserole is loaded with earthy mushrooms, tender green beans, sharp cheese, and crispy panko breading. Perfect for the holiday season!

Prep Time15

Cook Time55

Total Time1 10

Course: Side Dish

Cuisine: American, Southern

Servings: servings

Calories: 353kcal

Author: Jocelyn Delk Adams

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

NOTE 1: If using frozen green beans, make sure to properly defrost and drain them first.

NOTE 2: White wine is optional. For an alcohol free recipe, replace the wine with more chicken broth or stock.

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