Green Bean Casserole 🥘
Crisp-tender green beans in a homemade mushroom cream sauce with a crunchy golden onion topping, no canned soup required.
Ingredients (serves 6)
- 2 lbs green beans
- 12 oz mushroom
- 2 onions
- 4 tbsp butter
- 3 tbsp all-purpose flour
- 1.5 cups milk
- 1 cup vegetable stock
- 1 cup panko
- 2 cloves garlic
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Try AnychefInstructions
- 1
Heat oven to 375°F. Trim the green beans and boil in salted water for 4 minutes, then drain and rinse under cold water.
- 2
Thinly slice one onion, toss with 1 tablespoon melted butter and the panko, and toast in a dry skillet over medium heat until golden, about 5 minutes. Set aside.
- 3
Slice the mushrooms and dice the remaining onion. Melt the remaining butter in the skillet and cook the mushrooms, onion, and minced garlic until browned, about 8 minutes.
- 4
Stir in the flour, cook 1 minute, then whisk in the milk and vegetable stock. Simmer until the sauce coats a spoon, about 4 minutes, and season with salt and pepper.
- 5
Fold the green beans into the sauce, transfer to a 9x13 baking dish, and scatter the crispy onion panko over the top.
- 6
Bake at 375°F until bubbling at the edges, 15 to 20 minutes.
