Description
Classic Southern Green Bean Casserole with a crave-worthy crispy topping. Warm, authentic, and easy comfort food for any gathering.
Ingredients
Scale
- Main Ingredients:
- 1.5 lbs fresh green beans, trimmed
- 8 oz fresh mushrooms, sliced
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- Creamy Sauce Essentials:
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup whole milk
- 1 tsp Worcestershire sauce
- 1/2 tsp freshly ground black pepper
- Crispy Topping Stars:
- 3 tbsp unsalted butter, divided
- 1/2 cup panko breadcrumbs
- 1 (6 oz) can French fried onions
- Finishing Touches:
- 2 tbsp fresh parsley, chopped
Instructions
- Prep Those Vibrant Veggies: First, get your green beans ready. Blanch them in boiling, salted water for about 3-4 minutes, just until they’re tender-crisp and bright green. Immediately plunge them into an ice bath to stop the cooking; this keeps them from getting mushy later. Drain well. While they cool, melt a tablespoon of butter in a large skillet and sauté your diced onion and sliced mushrooms until they’re soft and fragrant, about 5-7 minutes. Stir in the minced garlic for the last minute. This step is where I always forget to salt the water for the beans, oops! Don’t be like me.
- Whisk Up That Creamy Dream Base: In a large bowl, whisk together the can of cream of mushroom soup, whole milk, chicken broth, and a generous dash of Worcestershire sauce. I usually add a good crack of black pepper here too. Make sure it’s super smooth; no one wants a lumpy sauce, right? I once tried to rush this and ended up with little soup clumps, which wasn’t pretty. Take your time, get it silky. This is the heart of your Southern Green Bean Casserole, so make it good!
- Combine and Season the Green Bean Casserole Mix: Gently fold your blanched green beans, sautéed onions, mushrooms, and garlic into the creamy soup mixture. Give it a good stir to ensure everything is coated beautifully. Now’s the time to taste and adjust your seasonings. Do you need a little more pepper? A tiny pinch of salt (remember, your broth and soup already have some)? This is your kitchen, your casserole; make it sing! I love adding a little extra cracked pepper here for a subtle bite.
- Prepare the Golden Crispy Topping: In a separate small skillet, melt the remaining butter over medium heat. Add the panko breadcrumbs and cook, stirring constantly, until they’re golden brown and wonderfully toasty, about 3-5 minutes. This step is crucial for that extra crunch on your Southern Green Bean Casserole! Don’t skip it and just dump raw panko on top; you’ll miss out on so much texture. I once got distracted here and nearly burned them, so keep an eye on ’em!
- Assemble and Bake Your Casserole: Pour the green bean mixture into a 9×13 inch baking dish, spreading it evenly. Sprinkle the toasted panko breadcrumbs over the top. Pop it into a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the casserole is bubbly around the edges and the panko is deeply golden. The aroma filling your kitchen right now? That’s pure comfort, honestly.
- The Iconic Crispy Finish for Southern Green Bean Casserole: Remove the casserole from the oven. Carefully sprinkle the French fried onions evenly over the top. Return it to the oven for another 5-10 minutes, just until the fried onions are golden brown and perfectly crispy, not burnt! Watch them closely, they can go from perfect to charcoal in a flash. Garnish with fresh chopped parsley before serving. That first spoonful of creamy green beans with that epic crunch? Pure joy.