Green Bean Casserole Recipe

Green Bean Casserole is a staple in any holiday meal, and our recipe makes it shine as one of the best Thanksgiving side dishes on the table. With the homemade mushroom cream, meaty buttery texture, and earth flavors, you’ll be lucky if there are leftovers to take home!

We admit that traditionally, green bean casserole can be a little “ho-hum,” with bland canned soup taking center stage. Swapping the traditional cream of mushroom soup for one made with shiitake mushrooms and herbs, then adding a layer of creamy, melty mozzarella cheese to the top elevates this to one of our Favorite Thanksgiving Recipes to make year after year.

How to Make Our Green Bean Casserole Recipe

Casserole Ingredients

Process

1. Preheat oven to 375˚F. Fill a large pot with water and bring to a boil. Add green beans and blanch for about 2 minutes. Strain into a colander and set aside. Place a large pan over high heat. Add oil and swirl around pan. Add mushrooms and sauté for 2 to 3 minutes, until browned on each side. Season with salt and pepper.
2. Transfer mushrooms to a plate and set aside. Return pan back to stovetop over medium heat and melt butter. Add shallots and sauté for 2 to 3 minutes. Add garlic and continue to sauté for about 2 minutes. Season with salt and pepper.

3. Stir flour into mixture and cook for about 2 minutes.
4. Whisk in milk. Continue to whisk until no lumps remain and mixture thickens.

5. Remove from heat and stir in herbs, grated Parmesan, salt, and pepper.
6. Add mushrooms and green beans into cream sauce and fold together until everything is fully coated.

7. Transfer mixture to a 3 quart baking dish. Tightly cover with foil. Bake for 20 minutes.
8. Remove foil and continue to bake for an additional 15 minutes.

Topping Ingredients

Topping Process

9. While the casserole bakes uncovered, make the buttered panko. Place a small pan over medium heat and melt butter. Add panko and toast, stirring frequently, until breadcrumbs are lightly toasted, about 3 minutes. Remove from heat and set aside. Remove casserole from oven. Then top with a later of buttered panko. Finish the casserole with a layer of fried onions. Bake in the oven for 10 to 12 minutes. Remove from oven and cool for about 10 minutes before serving.

Why This is the BEST Green Bean Casserole Recipe

• Homemade cream of mushroom soup replaces the canned stuff, and the flavor just cannot be compared. Sauteeing shitake mushrooms, onions, and garlic and whisking in a homemade cream sauce gives this dish the most incredible, rich, and earthy flavor.
• It’s extra saucy, and trust us, you’ll be savoring every bit of that sauce!
• Shiitake mushrooms add an amazing meaty, buttery texture and earthy, smoky flavor. Most green bean casseroles that don’t use canned soup rely on white button mushrooms or maybe baby Bellas, which don’t have the same complex and deep flavor that shitakes give a dish.
• While some recipes use parmesan, we layer on the parmesan and a generous sprinkle of mozzarella cheese. This adds a cheesy, creamy element to the dish that you don’t usually find but goes so well with the casserole.
• Instead of just crispy onions sprinkled on top, we combine them with buttered panko for an extra crunchy topping.

Variations

• Swap traditional green beans for French green beans, which are thinner and more delicate than regular green beans. They’ll cook more quickly and add a more tender texture.
• While we love the flavor and texture of shiitake mushrooms, you can swap them for cremini, portobello, oyster, or maitake mushrooms to change the flavor and texture while using what you have access to.
• Instead of panko, try using a crushed potato chip topping for a salty but crunchy twist.
• Serve your casserole with a spicy kick by adding diced jalapenos to the onions or adding a teaspoon or two of crushed red pepper flakes.
• Give this casserole a bacon and cheesy spin by adding a few slices of crumbled, crispy bacon and replacing the mozzarella with shredded sharp cheddar.
• Make this casserole gluten-free by using gluten-free panko, gluten-free all-purpose flour, and a gluten-free fried onion.

However you reheat your casserole, make sure to toss some extra fresh crispy onions on top to give each bite a satisfying crunch!

Storing and Reheating Instructions

Storing Leftovers

If you happen to have leftovers of this casserole, store them in a covered airtight container in the refrigerator for up to 3-4 days.

Reheating Leftovers

When you’re ready to reheat your leftovers, you can warm them up in the microwave or the oven (our preferred method).

In the microwave: Add to a microwave-safe plate and cover it loosely with paper towel. Heat for 1-2 minutes until hot and warmed through.

In the oven: Preheat the oven to 350°F. Place the casserole in an oven-safe container if it’s not already. Cover with foil and bake for 10 to 15 minutes or until warmed through. Remove the foil and add an extra sprinkle of crispy topping. Optional- place under the broiler for a minute to crisp up the top (just be careful it doesn’t burn!).

Our Favorite Thanksgiving Dishes to Serve with Green Bean Casserole

This Green Bean Casserole is perfect to pair with:

• Buttermilk Biscuits
• Fig, Herb, and Sausage Stuffing
• Cheesy Root Vegetable Gratin
• Citrus Dry Brined Turkey
• Caramelized Pear Tart

More Delicious Vegetable Dishes You Will Love!