Green Bean Casserole
A quick and easy Green Bean Casserole recipe, perfect for the holidays. This modern version ditches canned cream of mushroom soup for a homemade creamy cheese sauce, adding a fresh twist to this classic dish, sure to be a favorite at any festive dinner.
Servings: 8 servings (as a side)
Cost: $10.12
Equipment
- 9 x 13-inch baking pan ceramic casserole dish
Ingredients
- 2 pounds fresh green beans washed, trimmed, and halved
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 1 cup milk 1%, 2% or whole; I use 1%
- 2/3 cup chicken broth or chicken stock
- 1 cup freshly shredded sharp Cheddar cheese
- 1 cup freshly grated Parmesan cheese divided
- 1/2 cup sour cream I use fat free
- 2 teaspoons chicken bouillon powder
- 1-1/2 teaspoons Dijon-style mustard
- 1/4 teaspoon granulated onion
- 1 teaspoon dried parsley flakes
- 1 teaspoon roasted garlic powder
- Salt and pepper to taste
Topping
- 2 tablespoons unsalted butter
- 3/4 cup panko breadcrumbs next to breadcrumbs in grocery store
Instructions
- Green Beans: Preheat oven to 375°F. Bring a very large pot of water to a rolling boil. While water is heating, wash and trim green beans. Halve the beans (make sure they’re all bite-size). Add green beans to boiling water and boil for 3–5 minutes (3 minutes for al dente (have a good bite to them) and 5 minutes for softer beans). I like them at the 3-minute mark for a good chew in the final casserole. Although being baked later, they don’t get much softer after this boil. Fill a large bowl with ice. Drain beans, run under cold water, and transfer to an ice bath to stop the cooking. Then drain out any ice and let beans dry. I dab with a paper towel until completely dry.
- Sauce: Melt butter in a small pot over medium heat. Once melted, gradually whisk in flour until a thick paste forms. Whisk for 1 minute to cook out the raw flour taste, then gradually add 1/3 cup of the milk, whisking constantly. Gradually add 1/3 cup chicken broth/stock while whisking. Add in another 1/3 cup milk, then remaining 1/3 cup stock, and remaining 1/3 cup milk. Whisk after each addition until completely smooth and sauce is thickened.
- Whisk in the Cheddar and 1/2 cup Parmesan until completely smooth. Add sour cream and whisk until smooth. Stir in the chicken bouillon powder, Dijon mustard, granulated onion, dried parsley, garlic powder, and salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper; add to taste preference—the Parmesan adds a good amount of saltiness as well).
- Add the dry green beans (if they’re still wet, it will make the casserole soggy) to a 9x13-inch ceramic casserole dish. Pour the sauce over everything and spread to evenly coat. Gently stir the beans into the sauce until well coated. Sprinkle the remaining 1/2 cup Parmesan over the sauced green beans. In a small pot over medium high-heat, melt the 2 tablespoons butter. Add panko and toast, stirring constantly, until crumbs are light brown and toasted. Sprinkle this topping evenly over cheese. Cover casserole with foil and bake for 30 minutes or until bubbly around the edges. Remove and serve hot.
Notes
Storage: Store leftovers in a sealed container in the fridge for up to 3 days. Reheat slowly. I wouldn’t recommend freezing.
Nutrition
Serving: 1serving | Calories: 244kcal | Carbohydrates: 15.6g | Protein: 14.4g | Fat: 14.6g | Cholesterol: 34.1mg | Sodium: 510.9mg | Fiber: 3.2g | Sugar: 5.6g