One of the things I love most about Thanksgiving are the green beans. I just love green beans. Of course they’re great when they’re swimming in a sea of cream of mushroom soup, but I wanted to try to make a slightly less heavy version. I used fresh mushrooms to make a sort of mushroom-parmesan gravy, then added the green beans and topped it all off with a panko-parmesan crust. Tons of flavor, no canned soup.
I used fresh green beans because they were a pretty decent price this week ($1.49/lb.), but you could also use frozen green beans to save on time or money. Frozen green beans are lightly blanched (dunked in boiling water) before freezing, so you can skip the steaming step below. Or, if you like a softer green bean, you can steam them just as I did to cook them a bit further.
I used my cast iron skillet so that I could go straight from the stove top to the oven without using a second dish. If you don’t have an oven safe skillet, just transfer the ingredients into a casserole dish (8×8 inch) before the baking step and you’re good to go!
Green Bean & Mushroom Casserole
Green Bean & Mushroom Casserole
If you want a lighter green bean casserole this Thanksgiving, try this Green Bean & Mushroom casserole with no canned soup!
- 1 lb. green beans $1.58
- 4 Tbsp butter, divided $0.60
- 1 small yellow onion $0.51
- 8 oz white mushrooms $1.99
- 1/4 tsp dried thyme $0.03
- 1/8 tsp salt $0.02
- 2 Tbsp all-purpose flour $0.02
- 1 cup vegetable broth* $0.13
- 2 Tbsp grated parmesan, divided $0.44
- 1 cup panko bread crumbs $0.35
Rinse the green beans, snap off the stem end, and then break each bean into one to two inch sections. Place the green beans in a medium pot and add about one inch of water. Cover the pot and bring it up to a boil over high heat. Allow the beans to cook in the steam until they are tender-crisp (about five minutes), or until they are to your desired tenderness. Drain the beans in a colander and set them them aside.
Preheat the oven to 375 degrees. Dice the onion and cook it in a large skillet with 2 tablespoons of butter over medium heat until the they are soft and translucent. While the onions are cooking, clean and slice the mushrooms.
Add the sliced mushrooms to the skillet with the onions. Season the mushrooms with 1/8 tsp of salt and 1/4 tsp thyme. Continue to cook and stir the mushrooms until they have softened and most of the moisture released from them has evaporated from the bottom of the skillet.
Add the flour to the skillet and continue to cook and stir for 2 minutes. The flour will form a paste as you stir and cook. After 2 minutes, whisk in the vegetable broth until the flour has fully dissolved in.
Allow the mixture to come up to a simmer, at which point it will thicken slightly. Whisk in 1 tablespoon of grated parmesan.Add the cooked and drained green beans to the skillet with the mushroom gravy. Stir to combine the mixture.
In a separate bowl, melt the remaining 2 tablespoons of butter (about 30 seconds in the microwave on high). Stir in the panko bread crumbs, then stir in the remaining tablespoon of grated parmesan. Stir will until everything is evenly coated in butter.
Sprinkle the parmesan panko topping over the green beans in the skillet. Transfer to the oven and cook for 30 minutes, or until the panko topping is golden brown. Serve hot.
*I use Better Than Bouillon soup base to make vegetable broth rather than using canned or boxed broths.
*If you do not have an oven safe skillet, transfer the green beans and mushroom gravy to a casserole dish (8x8 inch), top with the panko breading, then bake as directed.
Step by Step Photos
Start by washing the green beans, snapping off the stem, then breaking them into one to two inch sections. Add the beans to a medium pot along with about an inch of water. Bring the pot up to a boil over high heat (with a lid) and allow the beans to steam for about five minutes, or until they are slightly tender and still slightly crisp. If you like a softer bean, steam them a bit longer. If you’re using frozen green beans, this step isn’t necessary, just allow them to thaw. Drain the steamed beans in a colander and set them aside.
Dice the onions and cook them down in a large skillet with two tablespoons of butter over medium heat. Preheat the oven to 375 degrees.
While the onions are cooking, wash and slice the mushrooms. When the onions are soft and transluscent, add the mushrooms, salt, and thyme. Continue to cook until the mushrooms have softened and most of the moisture that they release has evaporated away (there should not be water on the bottom of the skillet).
Add two tablespoons of flour and continue to cook and stir the mixture for about two minutes. The flour will form a paste over the mushrooms as you cook it and that’s okay, just keep cooking and stirring.
After cooking the flour for a couple of minutes, whisk in the broth until the flour is dissolved and no lumps remain. Let this mixture come up to a simmer, at which point it will thicken slightly (thanks to the flour).
After the gravy has thickened, whisk in one tablespoon of parmesan (save the other tablespoon for the topping).
Add the cooked and drained green beans. Stir until everything is coated in the gravy.
To make the panko parmesan topping, melt the remaining two tablespoons of butter. Stir in the panko, then stir in the parmesan. Stir until everything is well coated in butter. You could also use fried onions, for a more traditional green bean casserole.
Spread the topping over the beans and mushrooms in the skillet. Transfer the skillet to the oven and bake for 30 minutes, or until the top is golden brown.
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