A Twist on a Holiday Classic
Around the holidays you are sure to find some sort of Green Bean Casserole ready to be devoured by family and friends. Thanks to Tawnie from Kroll’s Korner. I found this absolutely fantastic take on a holiday classic.
This Homemade Green Bean Casserole is filled with fresh green beans, mushrooms, BACON, fried onions (the more the better), and topped with a crispy bacon Panko topping! This is an absolute staple in our house for the holiday’s or really year round and really quite special with all the fresh ingredients!
Fresh Ingredients you can Taste
This Homemade Green Bean Casserole really has every recipe beat in my opinion.. I know that’s a bold statement to make– but I am speaking (well typing) with all honesty!
This dish is a scrumptious combination, with fresh green beans, sliced mushrooms, chunks of crispy bacon, fried onions, and topped with a even more deliciousness from the Panko breadcrumbs, smoky bacon and yes, even more fried onions. Literally MOUTH WATERING!
I can imagine most grew up on the classic French’s Green Bean Casserole, I can say with confidence once you try this homemade recipe, you’ll be ruined… and there is no going back.
Creamy and Herbaceous
Beyond the fresh ingredients what really make this recipe stand out from all others, is the buttermilk and parmesan cheese sauce is that you doll it up with Ranch Dressing Mix (homemade ranch mix), this is quintessential mingle of flavors and texture that coats the pristine ingredients, in an unmatched way!
To keep this side dish as a pillar in holiday menus the French’s Crispy Friend Onions are heavily used! These classic onions are a flavor that when I just think about them my mouth begins to salivate! How could these flavorsome crunchy delights be omitted?
This recipe calls for them to be mixed into the casserole as well as a used as a topping! I associate typically with “more is better” and this truly doesn’t disappoint! “The more the merrier”!
Take you Back to Childhood Memories
This luscious savory casserole will absolutely take you back to fond memories with without the canned staples found in most of our parents pantry’s. Let alone is this a holiday accompaniment that shouldn’t be missed, this dish will truly enhance most meals year round and for sure be a proud pleaser.
I’m so excited for you to try this recipe and hopefully love it as much as I did!
Happy Cooking!
Reasons Why you Will Love This Homemade Green bean Casserole
- It’s fresh! No cans of green beans and cream of mushroom/chicken soup found here.
- You can prep it before to make your holiday cooking a bit more serene!
- It’s always a hit and quite possibly the most important entremets of your holiday carte du jour.
- And seriously who doesn’t love Bacon?!
Ingredient Tips
For the ingredient measurements and entire recipe, make sure to scroll down to the bottom of the blog post where the recipe is!
Let’s Break it Down
garlic
Mince the garlic to distribute the flavor evenly throughout the casserole.
fresh green beans
Just snap the ends off and then snap the beans in half for smaller bites. I love using the fresh green beans for a brighter color and more of a crisp-tender green bean.
unsalted butter
To control the flavors and the amount of salt, I like to use unsalted butter.
flour
All-purpose flour works wonderfully in a cream sauce when making the roux, I use Kamut or Einkorn whatever I have in the kitchen at the time.
whole milk or heavy cream
Whole milk won’t be as creamy as heavy cream, but mixed with buttermilk it gives you the perfect, creamy texture to coat the green beans and mushrooms.
buttermilk
Buttermilk is naturally lower in fat than heavy cream but still makes a velvety sauce, and adds to the bountiful flavor.
grated parmesan cheese
Freshly grated from a block is what I recommend, and not the pre-shredded stuff for the best results. I can tell you from experience freshly grated is much better although when in a pinch both will allow for a fanciful delicious side.
ranch dressing mix
Ranch dressing (link) mix is full of herbs for additional layers of herby flavor.
dijon mustard
Dijon is the perfect flavor enhancer.
worcestershire
The savory, umami flavor of Worcestershire is one of my favorite flavor enhancers.
fresh thyme
The perfect herb balance of savory and sweet. In a pinch, you can use dried thyme.
mushrooms
I used the white button mushrooms, but you can use baby bella mushrooms for a deeper, earthier flavor. These can also be omitted completely if you are not a mushroom fan!
Step-by-Step Instructions
Don’t be intimidated
If you’re at all intimidated -don’t be! Here is a secret for you. If all you do is use fresh green beans, you’re already boosting the dish! Use 2 cans of cream of mushroom or chicken soup if you’d prefer instead of making the homemade sauce and buy pre-cooked bacon bits. During the holidays I know everyone is always in a bit of a time crunch- so I get the need to make things good and quick!
but if you want to try out this real deal, keep reading!
- Cook the bacon, let it cool, and then chop it into tiny bits.
- Blanch the green beans in boiling, salted water until they’re bright green.
- Plunge them in ice water, drain then pat them dry.
- Make the creamy parmesan sauce.
- Saute the mushrooms and garlic.
- Add the green beans, mushrooms, crispy fried onions and half of the bacon to cream sauce. Stir.
- Transfer to a 9×13 pan.
- Top with remaining bacon, some Panko breadcrumbs and crispy fried onions & bake.
Be sure to scroll to the bottom for the full recipe
Variations and Tips from Tawnie with Kroll’s Korner
- For a cheesy option, add one cup of freshly grated cheddar cheese to the green beans when stirring into the cream sauce.
- Not a fan of mushrooms? Just leave them out and increase the amount of green beans or add more fried onions.
- If you just don’t like the texture of mushrooms but still want to add them in, blitz them in the food processor into tiny pieces so you just have the nutty flavor of the mushrooms, but no chunky texture.
- After blanching the green beans pat them dry so the cream sauce perfectly coats the tender crisp green beans.
- If you don’t want to make the homemade cream sauce, use 2 (10.5 oz.) cans of cream of mushroom or chicken soup in its place.
- I love using the French’s crispy fried onions, but if you’re feeling fancy you can make your own fried onions or crispy fried shallots.
- This recipe is easily doubles
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Homemade Green Bean Casserole
Equipment
- Skillet
- Sauce Pan
- Cookie Sheet
- Casserole Dish
Ingredients
- 2 lbs fresh green beans ends cut off and cut into 2-inch pieces
- 3 tbsp kosher salt
- 4 tbsp unsalted butter
- 8 oz white button mushrooms sliced
- 3 cloves garlic minced
- 1/4 cup flour
- 1/2 cup buttermilk
- 1/4 cup parmesan cheese grated
- 2 tbsp ranch dressing mix
- 2 tsp dijon mustard
- 1 tsp worcestershire
- 2 tsp fresh thyme chopped
- Pepper to taste
- 2 cups french's fried onions divided
- 1 cup panko breadcrumbs
- 7 strips bacon could do more–cooked and chopped into little crumbles and divided
Instructions
- Cook the bacon: Preheat the oven to 425°F. Line a baking sheet with foil and top with a cooling rack. Arrange bacon in a single layer on the rack. Bake until golden brown and crispy. ~20 minutes. Let cool then chop into pieces. Set aside.7 strips bacon, cooked and chopped into little crumbles, divided
- Lower the oven temperature down to 350°F.
- Blanch the green beans: Add salt to a large pot of water and bring the water to a boil. Add the trimmed and cut green beans to the boiling water, and cook for 5-7 minutes or until they are bright green and crisp-tender. While they are cooking, fill a large bowl with ice and water.2 lbs. fresh green beans, ends cut off and cut into 2-inch segments,1 Tbsp. kosher salt
- Drain the green beans in a colander and then immediately transfer to the water bath until they are cooled. Drain the green beans again, and pat them dry with paper towels. (This will help the creamy sauce stick to the green beans!). Set aside.
- Saute the mushrooms: In a medium sized skillet, melt the butter and add in the mushrooms, garlic and salt. Cook for 6-8 minutes or until lightly browned and the mushrooms have cooked down. Remove from heat to let cool.1 Tbsp. unsalted butter,8 oz. white button mushrooms, sliced,3 cloves garlic, minced,pinch of kosher salt
- Make the cream sauce: Melt the butter in a large Dutch oven over medium heat and then whisk in the flour until smooth. Whisk for 1-2 minutes to cook out the floury taste. Gradually whisk in the milk and whisk until the sauce has thickened and is bubbly.3 Tbsp. unsalted butter,1/4 cup all-purpose flour,2 cups whole milk
- Remove the sauce from heat and pour in the buttermilk. Then add in the Parmesan cheese, ranch dressing mix, Dijon mustard, Worcestershire sauce, thyme, salt and pepper. Whisk to combine.1/2 cup buttermilk,1/4 cup Parmesan cheese, grated,2 Tbsp. Ranch dressing mix,2 tsp. Dijon mustard,1 tsp. Worcestershire,2 tsp. fresh thyme, chopped,1 1/2 tsp. kosher salt,pepper, to taste
- Toss the mushrooms and green beans into the cream sauce. Then add in about half of the bacon crumbles and 1 cup of the fried onions. Stir.2 cups French's Fried Onions, divided
- Spray a 9×13 oven safe baking dish lightly with cooking spray. Transfer the green beans to the pan. Combine the remaining fried onions, bacon and Panko breadcrumbs together in a bowl. Then sprinkle this panko topping over the green beans.1 cup Panko breadcrumbs
- Bake for 25-30 minutes or until golden brown on top and bubbly. Cover with foil if tops are getting too browned. Serve and enjoy!
Notes
- Storage: keep in the fridge for up to 4 days.
- How to make in advance: Assemble the entire casserole as directed but keep the Panko/bacon/fried onion topping on the side. Wrap and refrigerate the casserole. When you’re ready to bake, remove from the fridge while the oven preheats. Top the casserole with the Panko mixture and bake until the tops are golden brown and casserole is bubbly and hot
- If you don’t want to make the homemade cream sauce, use 2 (10.5 oz.) cans of cream of mushroom soup in its place
- If using frozen green beans, be sure to thaw and pat dry, so no excess moisture is added to the casserole.