Holiday Green Bean Casserole

Prep Time 25

Cook Time 30

Total Time 55

Course Side Dish

Cuisine American

Servings 8 generous side‑dish portions

9 x 13‑inch (23 x 33 cm) baking dish Ideal for even cooking and perfect portions (recommended but not mandatory).
Large skillet (12‑inch) for sautéing vegetables and thickening the sauce.
Whisk essential for smoothing out sauce and avoiding lumps.
Knife and Cutting Board for prep.
Large pot to blanch fresh green beans, if using.
Wire rack and sheet pan to cool topping after toasting, if desired.
Mixing bowl for combining topping ingredients.

2 pounds fresh green beans trimmed and halved or two 14‑oz cans green beans, drained and rinsed (green bean casserole with canned beans)
2 tablespoons unsalted butter
1 small yellow onion finely chopped
8 oz cremini or white mushrooms sliced
2 cloves garlic minced
3 tablespoons all-purpose flour
1 cup whole milk
½ cup heavy cream
4 oz cream cheese softened (green bean casserole with cream cheese)
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper to taste
1 cup shredded sharp cheddar cheese cheesy green bean casserole

If using fresh beans, bring a large pot of salted water to a boil. Add the beans and blanch for 3–4 minutes until crisp‑tender. Immediately transfer them to an ice bath to stop cooking. Drain well and pat dry.
If using canned beans, simply drain and rinse them under cold water, then set aside.

In a large skillet over medium heat, melt 2 tablespoons of butter. Once foaming, add the chopped onion and cook until translucent, about 3 minutes. Stir in mushrooms and garlic, and sauté until mushrooms release and evaporate their liquid—about 6 minutes. Season with salt and pepper.

Push veggies to one side of the skillet; melt additional 2 tablespoons of butter beside them. Whisk in flour to form a smooth paste (roux). Cook for 1 minute to remove the raw flour taste, then gradually whisk in milk and heavy cream. Stir until sauce thickens—around 3–4 minutes.
Mix in softened cream cheese and Dijon mustard until fully melted. Season with garlic and onion powders, plus extra salt and pepper as desired. Finally, stir in shredded cheddar for a decadently cheesy green bean casserole touch.

Gently fold in the prepared green beans, making sure they’re evenly coated with the creamy sauce. Taste and adjust seasoning.

For a unique spin like green bean and potato casserole, you can add 2 cups of small boiled potato chunks (like Yukon Gold or red potatoes). Use the same process above; potatoes absorb the sauce beautifully and offer additional heartiness.

Spread the mixture evenly in your 9x13 baking dish (Green Bean Casserole 9X13 Pan).
Preheat oven to 350 °F (175 °C).

In a medium bowl, combine panko, melted butter, salt, pepper, and Parmesan cheese. Mix until breadcrumbs are moist and lightly golden.

Sprinkle breadcrumb mixture over the casserole. Bake uncovered for 20–25 minutes until the topping is golden and the sauce is bubbly. If needed, broil for 1–2 minutes to crisp the topping—but watch carefully so it doesn’t burn.

Let the casserole sit for 5 minutes—this helps the sauce settle. Garnish with fresh chopped parsley, if desired. Serve warm and enjoy the savory comfort!