Best Green Bean Casserole
A rich and creamy green bean casserole made from scratch with fresh green beans, mushrooms, and a crispy onion topping. The perfect Thanksgiving side dish done in less time using smart shortcuts.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 pounds fresh green beans rinsed, trimmed and chopped in half
- 2 Tablespoons salted butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 8 ounces baby bella or white button mushrooms chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 Tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
- ½ cup Panko bread crumbs
- 6 ounces french fried onions
Instructions
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil and blanch green beans for 5-6 minutes. Drain and set aside.
- In your pressure cooker, melt butter over medium heat, toss in chopped onion and cook for about 4 minutes until softened.
- Add minced garlic and chopped mushrooms, cook another 5-6 minutes until mushrooms release moisture and brown.
- Sprinkle in salt, pepper, and flour. Stir constantly for 1-2 minutes to form a roux.
- Slowly pour in chicken broth stirring well, then add half-and-half. Simmer for 3-5 minutes until thickened.
- Stir cooked green beans into the sauce until fully coated.
- Transfer mixture to a greased 9x13 inch baking dish.
- Sprinkle Panko bread crumbs and french fried onions on top.
- Bake uncovered for 20-25 minutes until bubbly and golden. Let cool slightly before serving.
Notes
For extra crisp topping, add fried onions in the last 5 minutes or broil briefly. Let leftovers cool completely before storing airtight in the fridge for up to 4 days, or freeze before/after baking for future meals.