Green Bean Casserole by Tyler Florence

Elevate your holiday table with Tyler Florence’s Green Bean Casserole—a modern twist on a classic favorite. This recipe features fresh, vibrant green beans perfectly blanched and tossed in a luscious, homemade mushroom cream sauce infused with garlic, thyme, and a touch of Parmesan. Topped with a crunchy panko breadcrumb and cheese mixture, this casserole boasts layers of flavor and texture. Golden, crispy fried onion rings crown the dish, adding a gourmet flair to every bite. Ready in under an hour, this crowd-pleasing casserole is the perfect side dish for Thanksgiving, Christmas, or any special gathering. Say goodbye to canned ingredients and hello to scratch-made goodness!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 pound Fresh green beans, trimmed
• 1 teaspoon Kosher salt
• 2 tablespoons Unsalted butter
• 1 small Yellow onion, finely diced
• 8 ounces White button mushrooms, sliced
• 2 cloves Garlic, minced
• 2 tablespoons All-purpose flour
• 1.5 cups Chicken stock
• 1 cup Heavy cream
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Fresh thyme leaves, chopped
• 1 cup Panko breadcrumbs
• 0.5 cup Parmesan cheese, grated
• 2 cups Vegetable oil, for frying
• 1 large Yellow onion, thinly sliced into rings

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil. Blanch the green beans in the boiling water for 2-3 minutes, then transfer them immediately to an ice bath to stop the cooking process. Drain and set aside.

Step 3

In a large skillet, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the mushrooms and cook for an additional 5 minutes, allowing the mushrooms to release their moisture.

Step 4

Add the minced garlic and cook for 1 minute. Sprinkle the flour over the vegetable mixture and stir, cooking for 1-2 minutes to eliminate the raw flour taste.

Step 5

Gradually pour in the chicken stock while stirring constantly to create a thick sauce. Add the heavy cream, salt, black pepper, and thyme. Simmer for 3-4 minutes until the sauce thickens. Remove from heat.

Step 6

Toss the prepared green beans in the mushroom sauce until fully coated. Transfer the mixture to a 9x13-inch baking dish.

Step 7

In a small bowl, combine the panko breadcrumbs and Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the green beans in the baking dish.

Step 8

Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and the casserole is bubbly.

Step 9

In the meantime, prepare the crispy onion topping. Heat the vegetable oil in a deep skillet over medium-high heat. Once the oil is hot, fry the sliced onion rings in batches until golden and crispy, about 2-3 minutes each batch. Transfer to a paper towel-lined plate to drain.

Step 10

Remove the casserole from the oven and garnish with the crispy fried onions. Serve hot and enjoy!

Nutrition Facts

Serving size	(2318.0g)

Amount per serving	% Daily Value*
Calories	6030.6

Total Fat 597.6g	0%
Saturated Fat 136.3g	0%
Polyunsaturated Fat g
Cholesterol 373.9mg	0%
Sodium 1930.3mg	0%
Total Carbohydrate 117.6g	0%
Dietary Fiber 22.4g	0%
Total Sugars 35.3g
Protein 63.9g	0%

Vitamin D 22.7IU	0%
Calcium 745.8mg	0%
Iron 12.1mg	0%
Potassium 2106.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 88.1%

Protein: 4.2%

Carbs: 7.7%