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Creamy Garlic Parmesan Green Bean Casserole

Creamy garlic Parmesan green bean casserole bakes fresh green beans in a thick mushroom cream sauce beneath a crisp fried onion topping. Blanching the beans first keeps them bright green and crisp-tender.
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Prep Time 20 minutes
Cook Time 44 minutes
resting 10 minutes
Total Time 1 hour 14 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 3 qt water
  • 1 tbsp kosher salt divided
  • 0.5 tsp kosher salt divided
  • 2 lb fresh green beans trimmed and cut into 2-inch pieces
  • 4 tbsp unsalted butter
  • 8 oz cremini mushrooms sliced
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 0.75 cup Parmesan cheese grated
  • 0.25 tsp black pepper
For the topping
  • 2 cups crispy fried onions divided

Equipment

  • 1 9x13-inch baking dish
  • 1 large skillet

Method
 

Blanch the beans and make the sauce
  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish.
  3. Bring the water and 1 tablespoon of the salt to a boil in a large pot.
  4. Add the green beans and cook for 4 to 5 minutes, until bright green and crisp-tender; drain well.
  5. Melt the butter in a large skillet over medium heat.
  6. Add the mushrooms and cook for 6 to 8 minutes, stirring occasionally, until softened and their released liquid has evaporated.
  7. Add the garlic and cook for 30 seconds.
  8. Stir in the flour and cook for 1 minute.
  9. Gradually whisk in the broth and cream, then simmer for 3 to 5 minutes, whisking often, until the sauce thickens enough to coat a spoon.
Assemble and bake
  1. Remove the skillet from the heat.
  2. Stir in the Parmesan, remaining 1/2 teaspoon salt, and black pepper.
  3. Fold in the green beans and 1 cup of the crispy fried onions.
  4. Spread the mixture in the prepared baking dish.
  5. Bake uncovered for 20 minutes, until bubbling around the edges.
  6. Sprinkle the remaining 1 cup crispy fried onions evenly over the casserole.
  7. Bake for 5 to 8 minutes, until golden brown.
  8. Rest for 10 minutes before serving.

Notes

For crisp-tender beans, drain them well after blanching. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the creamy sauce and onion topping can lose their texture. For a vegetarian version, use vegetable broth in place of chicken broth.