Zesty Green Bean Casserole Recipe

Ingredients

• 680 g (1 1/2 lb)fresh green beans
• 12 largecremini mushrooms or baby bellas
• 2–4rashers of bacon
• 57 g (4 tbsp)butter
• 4 clovesgarlic, minced
• 40 g (5 tbsp)flour
• 1 tbspdried tarragon
• 2 tbspseedy mustard
• 2 tspWorcestershire sauce
• 1 tspsalt
• 1/2–1 tspfreshly ground black pepper
• 360 ml (1 1/2 cups)half-and-half or 18% cream
• 50 g (1/2 cup)Parmigiano Reggiano
• 28 g (2 tbsp)butter
• about 60 g (1 cup)panko crumbs
• about 30 g (1 cup)French fried onions

Instructions

1. 1

   Trim the beans

   Wash the green beans, trim off the ends and cut them into bite-sized pieces.

2. 2

   Blanch the beans

   Bring a medium pot of water to the boil. Add half the beans and boil for 4 minutes, then transfer them straight to a bowl of iced water. Repeat with the remaining beans.

3. 3

   Fry the bacon

   Cut the bacon into small pieces and fry them in a small frying pan. Lift out the bacon and set it aside, then wipe the pan clean.

4. 4

   Cook the mushrooms

   Process the mushrooms in a food processor until finely diced. Fry them in the bacon pan until they have stopped releasing moisture.

5. 5

   Fill the dish

   Put the blanched green beans, bacon and mushrooms into a medium baking dish.

6. 6

   Preheat the oven

   Heat the oven to 175°C (350°F).

7. 7

   Make the roux

   Melt 57 g (4 tbsp) butter in a medium saucepan. Add the minced garlic and cook over a low heat for a few minutes, then stir in the flour to form a roux.

8. 8

   Add the cream

   Cook the roux for a few minutes without letting it take on colour. Add the cream and whisk until smooth, then stir in the tarragon, mustard, Worcestershire sauce and salt.

9. 9

   Finish the sauce

   Keep whisking until the sauce thickens slightly. Add the Parmesan and whisk until it has melted into the sauce.

10. 10

    Combine the casserole

    Pour the sauce over the ingredients in the baking dish and mix well.

11. 11

    Bake the casserole

    Bake at 175°C (350°F) for 25 minutes.

12. 12

    Toast the panko

    While the casserole bakes, melt 28 g (2 tbsp) butter in the frying pan. Add the panko and fry until golden, then take the pan off the heat.

13. 13

    Add the topping

    Once the casserole is hot and bubbling, remove it from the oven. Scatter over the toasted panko and French fried onions.

What is green bean casserole?

Green bean casserole is a North American baked dish built around green beans and a creamy sauce. This version makes its mushroom sauce from scratch and adds bacon, tarragon and seedy mustard for a savoury, tangy flavour.

Blanching the beans before baking helps them cook evenly, while panko and French fried onions bring a crunchy finish to the creamy filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 611 calories, 17g protein, 36g carbs, 47g fat.

The beans and flour supply much of the carbohydrate, while butter, cream, bacon and the crisp topping contribute much of the fat. Bacon, mushrooms and Parmesan contribute protein. Serve a moderate scoop alongside a lean protein and a fresh vegetable or salad.

The fresh bean base

Blanching: Boil the beans in two batches for 4 minutes each, then cool them promptly in iced water. This stops the cooking and helps them keep their shape in the oven.

Cutting: Bite-sized pieces are easier to serve and eat than long whole beans. Trim the ends before cutting so the pieces are ready to go into the baking dish.

Building savoury flavour

Bacon: Fry the small pieces first and use the same pan for the mushrooms. The recipe then wipes the pan before the mushrooms go in, so the bacon is set aside for the casserole.

Mushrooms: Process them until finely diced, then fry until their moisture has cooked off. This gives the sauce a concentrated mushroom flavour without adding extra liquid to the dish.

Getting the sauce right

Roux: Stir the flour into the melted butter and garlic, then cook it briefly without browning. Whisking in the cream gradually helps make a smooth sauce.

Seasoning: Tarragon, mustard and Worcestershire sauce give the creamy base a zesty, savoury edge. Add the Parmesan once the sauce has thickened slightly, and whisk until incorporated.

Baking and topping

Baking: Cook the assembled casserole at 175°C (350°F) for 25 minutes, until it is hot and bubbling. The beans have already been blanched, so the oven time brings the filling together rather than cooking raw beans from scratch.

Crunch: Fry the panko in butter until golden while the casserole bakes. Add it with the French fried onions after baking to keep the topping crisp.

What to serve alongside

This rich casserole works well beside roast chicken, turkey or another simply cooked main. For a more balanced plate, add a fresh salad or another lightly dressed vegetable to contrast with the creamy sauce and buttery topping.

Recipe notes & tips

• Blanch the beans in two batches so the water stays hot enough to boil them evenly.
• Have a bowl of iced water ready before the beans finish blanching.
• Fry the mushrooms until their released moisture has evaporated before adding them to the dish.
• Keep the roux pale by cooking it briefly and not letting it brown.
• Whisk the cream into the roux until smooth before adding the seasonings.
• Add the panko and fried onions after baking for a crispier topping.

Variations

• Adjust the bacon: Use 2 rashers for a subtler smoky note or 4 for a more pronounced one.
• Choose the cream: Use half-and-half or 18% cream as listed for the sauce.
• Change the mushroom cut: Chop the mushrooms finely by hand if you do not have a food processor.
• Make it more peppery: Use the upper end of the listed black pepper range.
• Serve it as a side: Pair a smaller scoop with roast poultry and a fresh vegetable.

Common mistakes to avoid

• Skipping the iced water: The beans keep cooking after boiling; transfer them straight into the prepared bowl.
• Leaving mushroom moisture in the pan: Fry until it has cooked off so excess liquid does not thin the casserole.
• Browning the roux: Keep the heat low and stop before it changes colour.
• Adding cream too quickly: Whisk as you pour it in to help the sauce turn out smooth.
• Adding the topping too early: Scatter on the panko and onions after baking to preserve their crunch.
• Overbaking: Remove the dish after 25 minutes once it is hot and bubbling.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat in an ovenproof dish until hot throughout; the topping may soften during storage.

Frequently asked questions