Green Bean Casserole

Cook Time:

30 Min




  • 2-lbs green beans ends trimmed & halved
  • 1 lb white mushrooms sliced
  • 1-1/2 cups heavy cream
  • 1-1/2 cups chicken broth or stock
  • 3 tbsp butter
  • 1/8 tsp ground nutmeg
  • 1 tbs & 1/4 tsp salt
  • 1/8-1/4 tsp black pepper
  • 1 tbsp minced garlic
  • 3 tbsp flour



  • 1-1/2 cup fried crispy onions
  • 1/4 cup panko crumbs
  • 1 tbsp olive oil



  1. Bring a pot of water to a boil.  Add green beans and 1 tbsp salt.
  2. Cook green beans until bright green and tender
  3. Fill a large bowl with ice and water. Drain beans and add to the ice water to stop the cooking process.
  4. Mix the panko crumbs and fried onions in a small bowl with 1 tbsp of olive oil. Set aside.
  5. To the same pot or saucepan add butter, garlic, and sliced mushrooms, and saute over medium heat.
  6. Cook until the liquid from the mushrooms is released then add the flour. Combine and stir flour in for 1 minute.
  7. Stir in broth and simmer until well combined.
  8. Add cream and nutmeg. Simmer until the sauce thickens.
  9. Add green beans to the sauce and stir until well combined.
  10. Transfer to a 9×13 baking dish.
  11.  Bake for 10 minutes at 425 degrees.
  12. Add the panko-fried onion topping and bake for an additional 20 minutes. Have the top get golden brown and the sauce is bubbly on the edges.