Creamy Green Bean Casserole

Creamy green bean casserole is a classic Thanksgiving recipe. Besides the turkey, this is one of my favorite side dishes I look forward to. A creamy side dish made up of green beans, sauteed mushrooms and onions, toasted pine nuts, cheddar cheese. Baked in a creamy milk mixture and topped with panko bread crumbs.
Total Time 1 hour 45 minutes
Servings 8 -10 servings


  • 1 1/2-2 cups panko bread crumbs
  • 4 cups (1 quart) whole milk, at room temperature
  • 9 tablespoons unsalted butter
  • 1-2 medium yellow onion , finely diced (about 1 1/2 cups)
  • 2 pounds green beans , ends trimmed and cut into 1-1/2-inch pieces or freezer green beans
  • 1 cup chedder cheese , grated - optional
  • Freshly ground black pepper/peppercorn
  • 12 ounces cremini mushrooms , stems trimmed and cut into small dice
  • 1/3 cup all-purpose flour
  • 1 clove garlic , chopped
  • 1/3 cup pine nuts , toasted - optional
  • 1 1/2 teaspoons kosher salt , plus more for seasoning


  • Heat the oven to 350°F and arrange a rack in the center.
  • Toast panko crumbs in a large pan over medium heat. Stir occasionally until golden brown, about 10 minutes. Do not burn. Remove and set aside. Toast pine nuts if using and set aside.
  • In a frying pan, add 3 tablespoons of the butter and melt over medium heat. When the butter starts to foam, add diced onions and cook. Using a wooden spoon, stir occasionally, until just softened and starting to brown, about 15 minutes.
  • In a large pot, bring salted water to a boil over high heat. Add the green beans to the pot and cook until they’re bright green and crisp tender, about 3 minutes. (They should not be fully cooked.) Bring to sink to drain in a colander and rinse under cold water until the beans are cooled; set aside.
  • Remove onions from stove when they slightly browned. Set aside 1/4 cup of the onions for later use. Combine the toasted panko to the pan with the remaining onions, season with salt and pepper, and toss to combine. Return this mixture to a small bowl and set aside.
  • Using a paper towel, wipe down the frying pan and add the remaining 6 tablespoons of butter to the pan. Melt over high heat until foaming. Add mushrooms and chopped garlic clove to cook, stirring occasionally, until browned and the liquid from the mushrooms is almost all evaporated, about 5 to 6 minutes.
  • Reduce heat to medium, add the reserved 1/4 cup of onions to the pan. Toss with flour, salt and pepper, and stir/toss more to coat the vegetables. Return to heat stirring frequently, until the raw taste of the flour is cooked off, about 1 minute. Gradually whisk in the milk, add the measured salt, and bring to a simmer. Continue simmering, stirring often, until the mushroom mixture has thickened slightly, about 1 to 2 minutes more.
  • Transfer the mushroom mixture to the reserved large pot, add the reserved green beans, and stir to combine. Taste and season with salt and pepper as needed. Pour to a 13-by-9-inch baking dish and toss in cheddar cheese with spoon. Bake for 10 minutes at 350 degrees F. Remove casserole from oven, sprinkle with cheese and the reserved panko-onion mixture across the top, and continue baking until the casserole’s bubbling around the edges and heated through, about 10 to 15 minutes more. Place the pan on a wire rack and let cool 10 minutes before serving. Store in refrigerator in an air tight container up to 4-5 days.


Store in refrigerator in an air tight container up to 4-5 days.
Pine nuts are optional