Description
A classic Green Bean Casserole made with fresh green beans, a savory mushroom sauce enhanced with tamari and fresh thyme, topped with crispy French fried onions and Parmesan cheese. This comforting dish is baked to perfection and perfect for holiday meals or family dinners.
Ingredients
Scale
Green Beans and Topping
- 1½ pounds green beans, trimmed and halved
- 1½ cups French fried onions, or homemade Crispy Baked Onions (see recipe notes)
- Extra Parmesan cheese for sprinkling
Mushroom Sauce
- 2 tablespoons extra-virgin olive oil
- 16 ounces cremini mushrooms, sliced
- 2 tablespoons tamari
- 4 garlic cloves, minced
- 2 tablespoons fresh thyme leaves
- ¼ cup all-purpose flour
- 3 cups milk, any kind
- 1½ teaspoons Dijon mustard
- ½ cup grated Parmesan cheese
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat the oven to 400°F. Lightly grease a 9×13-inch baking dish to prevent sticking.
- Blanch the Green Beans: Bring a large pot of salted water to a boil. Prepare a large bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 4 minutes until just tender. Drain quickly and immerse immediately in the ice water to stop the cooking process. Drain again and dry the beans thoroughly on a towel.
- Cook Mushrooms: Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 8 to 10 minutes until they become soft and release their moisture.
- Add Flavorings: Stir in tamari, minced garlic, and fresh thyme leaves to the mushrooms and cook briefly to combine flavors.
- Make the Sauce: Sprinkle the flour over the mushroom mixture and stir to coat. Gradually add the milk and Dijon mustard while stirring continuously to avoid lumps. Simmer the sauce for 15 to 20 minutes, whisking often until it thickens.
- Finish the Sauce: Stir in the grated Parmesan cheese and freshly ground black pepper. Remove from heat.
- Assemble the Casserole: Spread one third of the mushroom sauce evenly in the bottom of the prepared baking dish. Layer the blanched green beans over the sauce. Pour the remaining mushroom sauce evenly over the beans.
- Add Onion Topping and Bake Covered: Sprinkle the French fried onions on top of the assembled casserole. Cover the dish and bake for 10 minutes.
- Bake Uncovered: Remove the cover and bake for an additional 10 minutes until the onions are crisp and golden. If the onions brown too quickly, cover the dish for the remainder of baking time.
- Serve: Garnish with extra Parmesan cheese if desired and serve hot.
Notes
- For Crispy Baked Onions: Preheat oven to 450°F and line two large baking sheets with parchment paper. Thinly slice 2 medium yellow onions. Toss with 4 teaspoons olive oil, ½ cup all-purpose flour, 2 tablespoons panko breadcrumbs, and ½ teaspoon sea salt. Spread evenly and bake 25 to 35 minutes, tossing every 10 minutes until crispy and lightly browned.
- Vegan Option: Omit the Parmesan cheese and add extra salt to the mushroom sauce to enhance flavor.
- Ensure green beans are dried well after blanching to avoid sogginess in the casserole.
- If using regular milk, whole or 2% works best for a creamy sauce; dairy alternatives like almond or oat milk can be used but may alter flavor slightly.
- Using tamari instead of soy sauce keeps the dish gluten-free and adds rich umami.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 10 mg
