This wonderful fresh green bean casserole is the perfect holiday side dish. Serve it for special occasions like Thanksgiving, Christmas, or Easter. It's a next level take on the classic green bean casserole.
The creamy mushroom sauce pairs beautifully with the crisp green beans and crunchy panko parmesan topping.
This recipe is similar to a traditional green bean casserole, but you'll use fresh green beans and make your own cream of mushroom soup instead of using canned soup.
This is one of the best sides for the holiday season! You can serve this dish warm or at room temperature.
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Ingredients
Here's what you'll need to make this healthy green bean casserole recipe.
- Fresh Green Beans
- Fresh Mushrooms (button mushrooms, also called white mushrooms)
- Yellow Onion
- Parmesan Cheese
- Skim Milk
- Vegetable Stock (or chicken broth or mushroom broth)
- All Purpose Flour (or whole wheat flour)
- Olive Oil
- Kosher Slat
- Garlic Powder
- Paprika
- Ground Black Pepper
Toppings Ingredients
- Butter
- Panko Breadcrumbs
- Parmesan Cheese
- Fresh Parsley
See the recipe card for quantities.
Instructions
Bring a large pot of salted water to a boil over high heat.
Meanwhile, heat the olive oil in a large skillet or pot over medium-high heat.
Once hot, add the mushroom and onions. Sauté for 5 to 6 minutes.
Then sprinkle the flour over the mushrooms and onions. Stir till coated.
Pour in the milk, vegetable broth, kosher salt, garlic powder, paprika, black pepper, and parmesan cheese. Stir to combine.
Simmer the cream sauce for 10 minutes, stirring occasionally until the sauce thickens.
Boil 2 pounds of fresh green beans in a large pot of boiling water for 5 to 7 minutes (until tender).
Drain the green beans and layer half of them in a 9x13-inch baking dish.
Pour half the mushroom mixture over the beans, then lay down another layer of beans and top that with the remaining sauce.
Combine the melted butter, panko, parmesan, and chopped parsley in a bowl. Stir till combined.
Sprinkle the breadcrumb topping over the beans in the baking dish.
Broil on high heat for 2 to 3 minutes until the crust is golden brown.
More Great Holiday Side Dishes
These wonderful dishes will be welcome at any holiday table.
Storage
Store the casserole in the refrigerator for up to 4 days. Cover the casserole dish with plastic wrap or move the beans to an airtight container.
I don't recommend freezing this recipe, as the panko won't stay crispy.
Tips for Making this Recipe
Cooking Tips - Keep an eye on the casserole while it's under the broiler - the panko will crisp up quickly!
Specialty Ingredients - This recipe calls for panko breadcrumbs which are sold in almost every grocery store. If you can't find them with the regular breadcrumbs, they may be in the Asian aisle.
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Fresh Green Bean Casserole
This fresh green bean casserole is a tasty side dish perfect for the holidays or special occasions.
Ingredients
- 1 tablespoon olive oil
- 8 ounces button mushrooms, sliced
- 1 yellow onion, finely sliced
- 3 tablespoons all purpose flour
- 1 cup skim milk
- ½ cup vegetable stock
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- ½ cup shredded Parmesan cheese
- 2 pounds fresh green beans*
Toppings Ingredients
- 2 tablespoons butter, melted
- ½ cup of panko breadcrumbs
- ¼ cup shredded parmesan cheese
- ¼ cup chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Meanwhile, heat the olive oil in a large skillet or pot over medium-high heat.
- Once hot, add the mushroom and onions. Sauté for 5 to 6 minutes.
- Then sprinkle the flour over the mushrooms and onions. Stir till coated.
- Pour in the milk, veggie stock, kosher salt, garlic powder, paprika, black pepper, and parmesan cheese. Stir to combine. Simmer for 10 minutes, stirring occasionally.
- Boil 2 pounds of fresh green beans in a large pot of boiling water for 5 to 7 minutes (until tender).
- Drain the green beans and layer half of them in a 9x13-inch baking dish. Pour half the sauce over the beans, then lay down another layer of beans and top that with the remaining sauce.
- Combine the melted butter, panko, parmesan, and chopped parsley in a bowl. Stir till combined.
- Sprinkle the breadcrumb topping over the beans in the baking dish.
- Broil on high heat for 2 to 3 minutes until the crust is golden brown.
Notes
*Snap off the ends of the green beans if any stems remain. You can snap the green beans in half if they are very long.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 170Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 420mgCarbohydrates: 20gFiber: 4gSugar: 7gProtein: 8g
