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A delicious crispy garlicky green bean casserole with a spoon serving some
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5 from 6 votes

Green Bean Casserole

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 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: American, Southern
Servings: 8 servings
Calories: 353kcal

Ingredients

For the Grean Bean Filling

  • 3 tbsp unsalted butter
  • 1/2 medium sized yellow or sweet onion diced
  • 8 oz baby bella mushrooms sliced
  • 3 garlic cloves minced
  • 1 tbsp fresh thyme leaves chopped
  • 3 tbsp all purpose floour
  • 1/2 cup dry white wine
  • 2 cups chicken stock or broth
  • 1 1/2 lbs fresh or frozen green beans trimmed and halved
  • 1 cup shredded sharp white cheddar
  • 1 cup shredded gruyere
  • 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 broth, 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 minutes.
  • Allow to cool for 5 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.

Nutrition

Calories: 353kcal | Carbohydrates: 21g | Protein: 14g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 312mg | Potassium: 464mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1341IU | Vitamin C: 13mg | Calcium: 305mg | Iron: 2mg