Description
A modern twist on the classic green bean casserole featuring fresh green beans blanched to perfect tenderness and a creamy homemade mushroom sauce infused with garlic, thyme, and Parmesan cheese. Topped with crispy French fried onions for a satisfying crunch, this dish is a flavorful and comforting holiday side that balances freshness and richness.
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
- 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
Toppings
- 1½ cups French fried onions (or homemade Crispy Baked Onions)
Instructions
- Preheat the Oven: Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish to prepare it for the casserole assembly and baking.
- Blanch Green Beans: Bring a large pot of salted water to a boil. Add the trimmed and halved green beans and blanch them for 4 minutes until just tender. Immediately transfer the green beans to a large bowl of ice water to stop the cooking process and preserve their bright color. Drain well and pat dry with a towel.
- Sauté Mushrooms: Heat the olive oil in a large skillet over medium heat. Add the sliced cremini mushrooms and cook until soft and slightly browned, about 8 to 10 minutes. Stir in tamari, minced garlic, and fresh thyme leaves, mixing well to infuse the flavors.
- Make the Sauce: Sprinkle the flour over the mushroom mixture and stir for a minute to cook the flour slightly. Gradually add the milk and Dijon mustard while stirring constantly to avoid lumps. Simmer the sauce on low heat, whisking frequently, until it thickens, about 15 to 20 minutes. Stir in grated Parmesan cheese and freshly ground black pepper for seasoning.
- Assemble the Casserole: Spread one-third of the creamy mushroom sauce evenly into the prepared baking dish. Arrange the blanched green beans over the sauce layer. Pour the remaining sauce over the green beans, ensuring an even coating.
- Add Toppings and Bake: Sprinkle the French fried onions evenly on top of the casserole. Cover the dish with foil and bake for 10 minutes at 400°F. Remove the foil and bake uncovered for an additional 10 minutes to allow the onions to crisp up. If the onions brown too quickly, cover the dish with foil for the remaining baking time.
- Garnish and Serve: Optionally, sprinkle extra Parmesan cheese on top before serving hot as a delicious, creamy side dish.
Notes
- This version uses fresh green beans and a homemade creamy mushroom sauce for a healthier, fresher alternative to the traditional canned soup-based casserole.
- French fried onions provide classic crunch; however, homemade crispy baked onions can be used as a lighter topping option.
- To make homemade crispy onions, slice onions thinly, toss with a bit of flour and oil, and bake until golden and crispy.
- Using tamari gives a gluten-free soy sauce alternative with umami depth to the mushroom sauce.
- The dish can be prepared ahead up to assembling and then baked just before serving for convenience.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 10 mg
