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.
If you love healthier side dishes, try my Healthy Mashed Sweet Potatoes, Roasted Rainbow Carrots, Roasted Carnival Squash, or Fennel Gratin as well!
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.
Green Bean Casserole Ingredients
- 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
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Fresh Green Bean Casserole
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 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.
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