Green Bean Casserole

Ingredients

• 907 g (2 lb)green beans
• al gustoolive oil
• 57 g (4 tablespoons)butter
• 454 g (1 lb)mushrooms
• 75 g (½ cup), slicedonions
• 4 sprigsthyme
• 16 g (2 tablespoons)flour
• 240 ml (1 cup)double cream
• 240 ml (1 cup)milk
• 4 cloves, mincedgarlic
• 50 g (½ cup)Parmesan cheese
• 15 ml (1 tablespoon)Worcestershire sauce
• 7.5 ml (½ tablespoon)salt
• 5 ml (1 teaspoon)freshly ground black pepper
• 15 g (¼ cup)panko breadcrumbs

Instructions

1. 1

   Blanch the beans

   Heat the oven to 190°C (375°F). Blanch the green beans for 5 minutes, then drain and leave them to cool.

2. 2

   Cook the mushrooms

   Cook the mushrooms in 2 tablespoons of the butter and olive oil. Season with salt and pepper, add the fresh thyme, then transfer the mushrooms to a plate.

3. 3

   Make the sauce

   Put the remaining 2 tablespoons of butter in the frying pan over medium heat. Stir in the flour, then add the double cream and milk. Simmer over medium heat for a couple of minutes, until the sauce thickens. Take the pan off the heat and stir in the minced garlic, ¼ cup of Parmesan and Worcestershire sauce.

4. 4

   Assemble the casserole

   Spread the green beans, mushrooms and onions in a baking dish. Pour over the sauce and gently toss everything until coated. Scatter the panko breadcrumbs and remaining ¼ cup of Parmesan over the top.

5. 5

   Bake and serve

   Bake at 190°C (375°F) for about 20 minutes. Alternatively, grill for about 3–4 minutes, until the topping is lightly browned, watching carefully to prevent burning. Serve warm.

What is green bean casserole?

Green bean casserole is an American baked side dish commonly served at Thanksgiving. This version keeps the familiar combination of green beans and a creamy sauce, but makes the sauce from scratch and uses mushrooms, Parmesan and panko for its savoury topping.

The method gives the beans a brief blanch before baking, helping them cook through without relying on a long oven stay. Thyme and Worcestershire sauce add depth to the cream sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 268 calories, 8g protein, 17g carbs, 20g fat.

The beans, flour and breadcrumbs contribute most of the carbohydrates, while butter, cream and Parmesan provide much of the fat. Mushrooms, milk and Parmesan contribute some protein. Pair a portion with a lean protein and a simply prepared vegetable to round out the plate.

Blanching the beans

Green beans: blanch them for the stated 5 minutes, then drain and cool them before assembling the dish. This gives them a head start on cooking while keeping them from sitting in excess water.

Cooling: drain them well so water does not thin the sauce. If they are still hot when added, handle them gently while tossing with the other ingredients.

Building flavour in the pan

Mushrooms: cook them in butter and olive oil, then move them to a plate as directed. Keeping them aside lets you make the sauce in the same pan.

Thyme: add the sprigs while cooking the mushrooms for a savoury, herbal note. The recipe calls for fresh thyme.

Sauce: stir the flour into the remaining butter before adding the cream and milk. Simmer until thickened, then add the garlic, Parmesan and Worcestershire sauce off the heat.

Getting the texture right

Creamy centre: gently toss the beans, mushrooms and onions with the sauce so the vegetables are coated without breaking up the beans. The sauce should cling to the ingredients rather than run freely.

Crisp top: spread the panko and remaining Parmesan over the casserole before baking. For more colour, the recipe allows a short spell under the grill; keep a close eye on it.

Timing and doneness

The beans are blanched for 5 minutes before the casserole goes into the oven for about 20 minutes at 190°C (375°F). The topping should be lightly browned, and the dish should be hot throughout.

If using the grill instead of relying on the oven to brown the topping, allow about 3–4 minutes and watch continuously, as it can darken quickly.

Serving it with a meal

Serve the casserole warm as a Thanksgiving side or alongside a roast dinner. Its creamy sauce and crisp topping pair well with simply cooked vegetables and a main dish with savoury flavours.

For a balanced plate, pair a serving with a protein-rich main and another vegetable that is not covered in a creamy sauce.

Recipe notes & tips

• Drain the blanched beans thoroughly before putting them in the baking dish.
• Cook the mushrooms until their moisture has cooked off before transferring them to a plate.
• Add the cream and milk after stirring the flour into the butter.
• Take the sauce off the heat before mixing in the garlic, Parmesan and Worcestershire sauce.
• Watch the topping closely if you use the grill to brown it.

Variations

• Extra herbs: add more fresh thyme for a stronger herbal note.
• Cheesier topping: use more Parmesan on top, while keeping the sauce method the same.
• More mushrooms: increase the mushrooms and reduce the green beans by the same volume.
• Coarser crunch: use larger breadcrumbs in place of panko.
• Peppery finish: add extra freshly ground black pepper to the sauce.

Common mistakes to avoid

• Wet beans: drain them well after blanching so they do not water down the sauce.
• Lumpy sauce: stir the flour into the melted butter before adding the cream and milk.
• Overcooked mushrooms: cook them until done, then transfer them out of the pan while making the sauce.
• Broken beans: toss the vegetables gently with the sauce rather than stirring vigorously.
• Burnt topping: watch closely during the 3–4 minutes under the grill.
• Thin sauce: simmer it for a couple of minutes until it thickens before adding the final seasonings.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat in the oven until hot throughout; the breadcrumb topping may soften after storage.

Frequently asked questions