Description
This Green Bean Casserole is a fresh and flavorful twist on the classic holiday side dish. Featuring tender blanched green beans layered with a creamy homemade mushroom sauce infused with tamari, garlic, and thyme, topped with crispy French fried onions or homemade crispy baked onions, it offers a comforting and delicious vegetable casserole perfect for festive meals or everyday dinners.
Ingredients
Scale
Vegetables
- 1½ pounds green beans (trimmed and halved)
- 16 ounces cremini mushrooms (sliced)
- 4 garlic cloves (minced)
- 2 tablespoons fresh thyme leaves
Sauce & Toppings
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons tamari
- ¼ cup all-purpose flour
- 3 cups milk (any kind)
- 1½ teaspoons Dijon mustard
- ½ cup grated Parmesan cheese (plus more for sprinkling)
- ¼ teaspoon freshly ground black pepper
- 1½ cups French fried onions (or homemade Crispy Baked Onions)
Instructions
- Preheat and prepare dish: Preheat the oven to 400°F. Lightly grease a 9×13-inch baking dish to prevent sticking during baking.
- Blanch the green beans: Bring a large pot of salted water to a boil and have a large bowl of ice water ready nearby. Drop the trimmed and halved green beans into the boiling water and blanch for 4 minutes until tender-crisp. Quickly drain and immerse the beans in the ice water to halt cooking, then drain again and pat dry with a towel.
- Cook the mushrooms: Heat olive oil in a large skillet over medium heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until they become soft and release their moisture, about 8 to 10 minutes. Stir in tamari, minced garlic, and fresh thyme leaves to combine flavors.
- Make the sauce: Sprinkle the flour over the mushrooms and stir well to coat. Gradually add the milk and Dijon mustard while stirring continuously to avoid lumps. Simmer the mixture, whisking frequently, until it thickens to a creamy consistency, about 15 to 20 minutes. Finally, stir in grated Parmesan cheese and black pepper for seasoning.
- Assemble the casserole: Spread one-third of the mushroom sauce evenly into the prepared baking dish. Layer the blanched green beans on top, then pour the remaining sauce over the beans, ensuring they’re well coated. Sprinkle the French fried onions evenly over the top layer.
- Bake the casserole: Cover the dish and bake in the preheated oven for 10 minutes. Then remove the cover and bake for an additional 10 minutes uncovered to crisp up the onions. If the onions start to over-brown, cover the dish again for the remainder of baking time.
- Serve and garnish: Optionally, sprinkle extra Parmesan cheese over the casserole for added flavor. Serve the green bean casserole hot as a flavorful side dish.
Notes
- This recipe modernizes the traditional green bean casserole using fresh green beans instead of canned, and a homemade mushroom sauce instead of condensed soup for better taste and texture.
- Crispy baked onions can be made at home as a healthier alternative to store-bought French fried onions. They add a satisfying crunch to the casserole.
- Using tamari instead of soy sauce makes this recipe gluten-free if using gluten-free tamari and flour substitutes.
- For a dairy-free version, substitute milk and Parmesan cheese with plant-based alternatives, but cooking times may vary slightly.
- Keep an eye on the onion topping during baking to prevent excessive browning by covering the casserole if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 4g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg
