Description
Elevate your holiday table with this sophisticated green bean casserole featuring a rich, creamy mushroom base and a sharp, golden crust of aged Parmesan cheese. By using fresh blanched beans and premium cheese, this recipe transforms a classic comfort food into a gourmet side dish with the perfect balance of umami, creaminess, and satisfying texture. It is a foolproof addition to any gathering that guarantees a crowd-pleasing result every time.
Ingredients
2 lbs fresh green beans, trimmed
1.5 cups Parmesan cheese, freshly grated
2 cans low-sodium cream of mushroom soup
0.5 cup whole milk
2 cups crispy fried onions
1 tsp garlic powder
0.5 tsp black pepper
Instructions
Preheat oven to 375 degrees Fahrenheit.
Blanch the trimmed green beans in boiling salted water for 4 minutes until bright green.
Drain the beans thoroughly and plunge them into an ice bath to stop the cooking process.
Whisk the cream of mushroom soup, milk, garlic powder, and half of the Parmesan cheese in a large mixing bowl.
Fold the blanched green beans and half of the crispy onions into the soup mixture.
Transfer the mixture to a large casserole dish.
Top with the remaining Parmesan cheese and the rest of the crispy onions.
Bake for 25 to 30 minutes until bubbling and golden brown.
Notes
Ensure the green beans are thoroughly dried after blanching to prevent a watery casserole.
For a nuttier crust, you can toast the Parmesan under the broiler for the last 2 minutes of baking.
Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 20mg