Southeast Dairy Association - Easy Green Bean Casserole

Easy Green Bean Casserole

Replace the canned green beans and condensed soup with fresh green beans and creamy homemade mushroom sauce. You won’t miss the French-fried onion rings when you replace them with sweet caramelized onions and a buttery bread crumb topping.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8


  • 1 12 pounds green beans, trimmed
  • 1 large sweet onion, thinly sliced
  • 6 tablespoons butter, divided
  • 2 (8-ounce) packages sliced cremini mushrooms
  • 1 teaspoon salt, divided
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups milk, warmed
  • 1 tablespoon chopped fresh thyme
  • 12 teaspoon pepper
  • 14 teaspoon nutmeg
  • 12 cup panko-style breadcrumbs


  1. Bring a large pot of water to a boil and blanch the green beans for 7 minutes. Shock the green beans in a bowl filled with ice water, then drain into a colander and set aside to dry.
  2. Heat 2 tablespoons butter in a large nonstick skillet. Sauté onion 10-12 minutes until caramelized. Remove from skillet and set aside.
  3. Place the same pan back on the cooktop; melt another 2 tablespoons butter. Add the sliced mushrooms and season with 1/2 teaspoon salt. Sauté until mushrooms are soft and lightly caramelized. Stir in minced garlic; cook 2-3 minutes longer. Sprinkle flour over cooked mushroom mixture, stirring until well combined. Gradually pour in warm milk while stirring. Heat to a low simmer and cook until sauce begins to thicken. Add about 1/4 cup of the caramelized onions to sauce and stir in remaining 1/2 teaspoon salt, pepper and nutmeg. Add green beans and stir to coat.
  4. Melt remaining 2 tablespoons butter in microwave-safe bowl, gently stir in breadcrumbs until butter is absorbed; set aside.
  5. Pour green bean mixture into a cast-iron skillet or baking dish; top with remaining caramelized onions and breadcrumb mixture. Place under broiler for 8-10 minutes or until top is lightly browned. Serve immediately.


Can substitute lactose-free milk.

Source of recipe: Rebecca Egsieker, The Dairy Chef

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