Creamy Garlic Parmesan Green Bean Casserole
Fresh tender-crisp green beans baked in a velvety garlic parmesan mushroom cream sauce, topped with a mountain of crunchy French fried onions.
In a nutshell: This authentic american creamy garlic parmesan green bean casserole comes together in just 50 mins using simple whole ingredients. The chef's secret is to Par-boiling fresh green beans for 4 minutes and plunging them into ice water preserves the. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Say goodbye to canned mushroom soup forever. This homemade Creamy Garlic Parmesan Green Bean Casserole elevates the beloved Thanksgiving classic to culinary perfection. Tender-crisp blanched fresh green beans are folded into a luxurious garlic cream reduction packed with sautéed cremini mushrooms and aged parmesan, then baked under a golden mountain of crispy fried onions.
Key Equipment
- Large pot for blanching
- Large skillet
- 9x13-inch baking dish
Chef's Pro-Tips
- Blanch the beans first: Par-boiling fresh green beans for 4 minutes and plunging them into ice water preserves their vibrant emerald color and crisp-tender snap.
- Brown the mushrooms thoroughly: Sauté cremini mushrooms in butter until deeply browned to create an intensely savory umami base for the sauce.
- Add fried onions in two stages: Stir 1 cup of fried onions directly into the casserole before baking, then crown with the remaining onions during the last 5 minutes so they stay shatteringly crisp.
Ingredients
8
servings
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2 lbs fresh green beans, trimmed and cut into 2-inch pieces
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3 tbsp unsalted butter, for sautéing
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10 oz cremini (baby bella) mushrooms, cleaned and sliced
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4 cloves garlic, minced
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3 tbsp all-purpose flour, to thicken roux
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1 ½ cups chicken or vegetable broth, low sodium
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1 cup heavy whipping cream, for rich velvety sauce
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½ cup Parmigiano-Reggiano cheese, freshly grated
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¼ tsp ground nutmeg and black pepper, to taste
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2 cups French's crispy fried onions, divided
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Step-by-Step Instructions
Blanch Green Beans
Bring a large pot of salted water to a boil. Add trimmed green beans and cook for 4 minutes until crisp-tender and bright green. Immediately transfer to a large bowl of ice water for 3 minutes. Drain and pat thoroughly dry.
Sauté Mushrooms & Garlic
Preheat oven to 375°F (190°C). Melt butter in a large skillet over medium-high heat. Add sliced mushrooms and cook for 6-8 minutes until deeply browned and caramelized. Add minced garlic, cooking for 1 minute until fragrant.
Make Cream Sauce
Sprinkle flour over mushrooms and stir for 1 minute. Gradually whisk in broth and heavy cream. Simmer for 3-4 minutes until sauce thickens. Remove from heat, then stir in grated parmesan, nutmeg, salt, and black pepper.
Combine & Transfer
Fold blanched green beans and 1 cup of crispy fried onions into the creamy mushroom sauce. Transfer mixture into a buttered 9x13-inch baking dish.
Bake & Crisp Onions
Bake for 20 minutes until bubbling around edges. Scatter remaining 1 cup crispy fried onions evenly over top and bake 5-7 minutes longer until onions are golden brown and crunchy. Serve hot!
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
Frozen cut green beans (thawed and drained well) work nicely in a pinch. Avoid canned beans, which turn mushy when baked.
Yes! Assemble the green beans and sauce in the baking dish up to 24 hours in advance, cover with foil, and chill. Add crispy onions right before baking.
Thoroughly dry the blanched beans with a clean kitchen towel before folding them into the sauce so excess water doesn't dilute the cream.
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