A green bean casserole is a favorite side for any Thanksgiving dinner. Made with fresh green beans, this casserole is made from scratch and quick to prep.
Preheat the oven to 375 F. Blanch green beans for 5 minutes, drain and cool.
Cook mushrooms in 2 Tbsp butter and olive oil. Season with salt, pepper and add fresh thyme. Transfer to a plate.
Add remaining 2 Tbsp butter to the skillet over medium heat. Add 2 Tbsp flour. Add 1 cup heavy cream and 1 cup milk and simmer for a couple of minutes on medium heat until sauce thickens. Remove from heat and add minced garlic, 1/4 cup Parmesan cheese and Worcestershire sauce.
Spread green beans, mushrooms and onions in a baking dish. Pour the sauce on top and toss gently until everything is coated. Top the green beans and mushroom mixture with Panko breadcrumbs and the remaining 1/4 cup Parmesan cheese.
Bake at 375 F for about 20 minutes. You can also broil under the broiler for about 3-4 minutes, or until the topping is lightly brown. Watch the casserole carefully so it doesn't burn. Serve warm.
NOTES
I prefer to use fresh thyme in this recipe, but you can use dried if you are in a pinch.
This recipe serves 8 and is easily halved.
Bake in a fully pre-heated oven so that the casserole cooks through evenly.
NUTRITION
Nutrition Facts
Green Bean Casserole
Amount Per Serving
Calories 268Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g60%
Cholesterol 63mg21%
Sodium 656mg27%
Potassium 526mg15%
Carbohydrates 17g6%
Fiber 4g16%
Sugar 7g8%
Protein 8g16%
Vitamin A 1519IU30%
Vitamin C 17mg21%
Calcium 186mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course Side Dish
Cuisine American
Keyword green bean casserole, green bean casserole from scratch, thanksgiving side dish