Country Green Bean Casserole

This old fashioned green bean casserole transforms the standard holiday side into a showstopping dish worthy of Sunday suppers, church potlucks, and family gatherings. With farm-fresh ingredients and homemade touches, this version captures the essence of midwest comfort food while elevating the flavors beyond what most have come to expect.

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Course: Side Dish

Cuisine: American, Midwest

Keyword: Green Bean Casserole, Country Style, Thanksgiving, Holiday Sides, Comfort Food

Prep Time: 25

Cook Time: 45

Total Time: 1 10

Servings: servings

Calories: 280kcal

Equipment

9x13 inch Baking Dish
Large Skillet or Dutch Oven
Large Pot

Ingredients

Bean Base

2 pounds fresh green beans ends trimmed and halved
6 slices thick-cut bacon diced
1 medium yellow onion finely diced (about 1 cup)
3 cloves garlic minced (approximately 1 tablespoon)
8 ounces fresh mushrooms sliced (cremini or white button)
2 tablespoons all-purpose flour
1 cup chicken broth substitute: vegetable broth
1 cup heavy cream substitute: evaporated milk for a lighter option
1/2 cup sour cream
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon ground nutmeg
salt and freshly ground black pepper to taste

Topping

1 1/2 cups French-fried onions store-bought or homemade
1/2 cup Panko breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons melted butter
1 tablespoon fresh parsley chopped

Instructions

Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the green beans and blanch for 5 minutes until bright green but still crisp. Immediately transfer to an ice bath to stop the cooking process. Drain well and set aside.
In a large skillet or Dutch oven, cook the diced bacon over medium heat until crispy, about 8-10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pan.
Add the diced onions to the bacon grease and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Add sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, approximately 5-7 minutes. The mushrooms should reduce in volume by about half and develop a deep golden color.
Sprinkle flour over the mushroom mixture and stir constantly for 2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth while whisking continuously to prevent lumps from forming. Add the heavy cream, sour cream, Worcestershire sauce, thyme, and nutmeg. Simmer gently until the sauce thickens enough to coat the back of a spoon, about 5-8 minutes.
Fold the blanched green beans and cooked bacon into the creamy mushroom sauce, ensuring everything is well coated. Transfer the mixture to a 9×13-inch baking dish, spreading it evenly.
In a small bowl, combine the French-fried onions, Panko breadcrumbs, grated Parmesan cheese, and melted butter. Sprinkle this mixture evenly over the green bean mixture.
Bake uncovered in the preheated oven for 25-30 minutes until the topping is golden brown and the sauce is bubbling around the edges. For the final 5 minutes, you may want to place the casserole under the broiler to get an extra crispy top—just watch carefully to prevent burning.

Notes

For a make-ahead option: Prepare the casserole up to 24 hours in advance, storing the bean mixture and topping separately. Refrigerate the bean mixture in the baking dish, covered with plastic wrap, and keep the topping in an airtight container. Combine just before baking.

For a vegetarian version: Omit the bacon and use vegetable broth instead of chicken broth. Add an extra 1/4 teaspoon of smoked paprika to mimic the bacon's smoky flavor.

For a gluten-free variation: Use gluten-free flour for thickening, gluten-free tamari instead of Worcestershire sauce, and gluten-free Panko crumbs for the topping.

Nutrition

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