Green Bean Casserole Recipe Rumble

the classic holiday casserole and “rumbles it up” — bigger flavor, richer sauce, deeper seasoning, and a layered baking approach that keeps the beans vibrant and the topping ultra-crisp. Perfect for Thanksgiving, Christmas, potlucks, or anytime you want bold, comforting, crowd-pleasing food.

INGREDIENTS

For the Green Beans

2 lbs fresh green beans, trimmed and cut into 1½–2 inch pieces
1 Tbsp salt for blanching water
Ice bath (large bowl of ice + cold water)

For the Creamy Mushroom Sauce

4 Tbsp butter
1 Tbsp olive oil
12 oz fresh mushrooms, sliced (mix of cremini + button for best flavor)
1 medium onion, finely diced
4 cloves garlic, minced
1 ½ tsp kosher salt
½ tsp black pepper
½ tsp smoked paprika (Rumble twist)
¼ tsp white pepper (optional but great)
1/4 cup all-purpose flour
2 cups chicken broth (or vegetable broth)
1 ½ cups heavy cream
OR 1 cup half-and-half + ½ cup whole milk for a lighter version
1 Tbsp Worcestershire sauce
½ tsp dried thyme or 1 tsp fresh thyme leaves
1/3 cup grated Parmesan (adds savory depth)
Splash of sherry or white wine (optional but highly recommended)

For the Topping

2 cups French-fried onions
1 cup panko breadcrumbs
2 Tbsp melted butter
½ tsp paprika
Pinch of salt and black pepper

INSTRUCTIONS

1. Blanch the Green Beans (Keeps them crisp and colorful)

Bring a large pot of salted water to a rolling boil.
Add green beans and cook 4–5 minutes until bright green and just tender.
Immediately drain and plunge into an ice bath to stop cooking.
Drain again and pat dry. Set aside.

Rumble Tip:
Drying the beans keeps the sauce from thinning out.

2. Make the Mushroom Cream Sauce

Heat butter and olive oil in a deep skillet over medium-high heat.
Add mushrooms and cook 8–10 minutes, letting them brown deeply before stirring.
Add onions and cook another 5 minutes until soft.
Stir in garlic; cook 1 minute until fragrant.
Season with salt, black pepper, smoked paprika, and thyme.
Sprinkle flour over mixture and stir to coat — cook 2 minutes to remove raw flour flavor.
Slowly pour in chicken broth, whisking until smooth.
Add heavy cream, Worcestershire sauce, Parmesan, and optional splash of sherry.
Simmer 5–7 minutes until thickened and silky.

Rumble Note:
The sauce should be thick enough to coat a spoon heavily — richer than the canned-soup classic.

3. Combine Beans & Sauce

Add the blanched green beans into the mushroom sauce.
Fold gently to avoid breaking the beans.
Taste and adjust seasoning — you may want an extra pinch of salt or pepper.

4. Make the Crispy Topping

In a bowl, combine:

French-fried onions
Panko breadcrumbs
Melted butter
Paprika
Salt and pepper

Toss until everything is evenly coated.

The panko makes it extra crunchy; the onions give classic flavor.

5. Assemble & Bake

Preheat oven to 375°F (190°C).
Transfer mixture into a greased 9×13 casserole dish.
Bake 15 minutes, uncovered.
Remove and sprinkle topping evenly over the surface.
Return to oven and bake another 15–20 minutes, until topping is golden brown and centers are bubbling.

SERVING NOTES (Rumble Style)

Let casserole rest 10 minutes before serving so sauce thickens.
Add a dash of smoked paprika or hot sauce on top right before serving for a flavor punch.
Works great alongside turkey, ham, roast beef, or pork loin.

MAKE-AHEAD OPTION

Prepare beans and sauce, combine, and place in casserole dish.
Cover tightly and refrigerate up to 24 hours.
Add topping only right before baking.
Bake 10 minutes longer if baking cold from the fridge.

VARIATIONS

1. Cheesy Rumble Version

Add 1 cup shredded Gruyère, swiss, or sharp cheddar to the sauce.

2. Bacon Rumble

Cook 6 slices chopped bacon until crisp, add into the casserole before baking.

3. Cajun Rumble

Add 1–2 tsp Cajun seasoning + a dash of hot sauce.

4. Extra Mushroom Version

Increase mushrooms to 16 oz and add 1 Tbsp soy sauce for savory depth.

OTHER RECIPES

Green Bean Casserole Ingredients:

One can (10-3/4 ounces) reduced-fat cream of mushroom soup
1/2 cup fat-free sour cream
1/4 cup fat-free milk
1-1/4 pounds green beans, cut into 1-1/2-inch pieces, cooked until crisp-tender
1/2 cup canned French-fried onions

GREEN BEAN CASSEROLE INSTRUCTIONS

Mix soup, sour cream, and milk in 2-quart casserole; stir in beans.

Bake, uncovered, at 350-degrees until mixture is bubbly, about 45 minutes.

Sprinkle onions on top during last five minutes of baking time.

The green bean casserole recipe is ready to serve and makes six servings.
best-green-bean-casserole

THE BEST GREEN BEAN CASSEROLE

A deeply flavorful, creamy, from-scratch casserole with tender green beans, a velvety mushroom sauce, and crispy golden onion topping. No canned soup — just real ingredients, full flavor, and perfect texture.

📝 INGREDIENTS

For the Green Beans

2 lbs fresh green beans, ends trimmed and cut into 2-inch pieces
1 tbsp salt (for blanching water)

For the Creamy Mushroom Sauce

4 tbsp butter
1 tbsp olive oil
1 medium onion, finely diced
12 oz fresh mushrooms, sliced (cremini or button; a mix is even better)
3 cloves garlic, minced
4 tbsp all-purpose flour
1 ½ cups chicken broth (or vegetable broth)
1 ½ cups heavy cream (or half-and-half for a lighter version)
1 tsp Worcestershire sauce
½ tsp soy sauce (optional, adds depth)
½ tsp ground black pepper
1 tsp kosher salt, or to taste
½ tsp onion powder
¼ tsp nutmeg (optional but classic)
½ cup freshly grated Parmesan (optional but excellent)

For the Topping

1 ½ cups crispy fried onions (store-bought or homemade)
½ cup panko breadcrumbs (for extra crispiness)
2 tbsp melted butter
Pinch of salt and pepper

🥘 DIRECTIONS

1. Prepare the Green Beans

Bring a large pot of salted water to a boil.
Add the green beans and boil 4–5 minutes until bright green and crisp-tender.
Immediately transfer to an ice bath to stop cooking.
Drain well and pat dry.

This keeps the beans from turning mushy and preserves color.

2. Make the Mushroom Cream Sauce

In a large skillet, heat butter + olive oil over medium heat.
Add diced onion and cook until soft, 4–5 minutes.
Add mushrooms and cook until they release moisture and turn golden, 7–9 minutes.
Stir in garlic; cook 1 minute more.
Sprinkle flour over the veggies and stir for 1–2 minutes until absorbed.
Slowly pour in broth, whisking until smooth and thickened.
Add cream, Worcestershire, soy sauce, salt, pepper, onion powder, and nutmeg.
Simmer 5–7 minutes until velvety and thick.
Stir in Parmesan if using.

This is what makes it taste far better than canned-soup versions.

3. Combine and Assemble

Preheat oven to 350°F (175°C).
In a large mixing bowl, combine blanched green beans with the mushroom sauce.
Transfer to a greased 9×13 casserole dish.

4. Add the Topping

Mix crispy fried onions with panko, melted butter, salt, and pepper.
Sprinkle evenly over the casserole.

5. Bake

Bake uncovered for 30–35 minutes, until:

the sauce is bubbling around the edges
the topping is golden and crisp

Let rest 5–10 minutes before serving.

⭐ TIPS FOR THE BEST GREEN BEAN CASSEROLE

✔ Use fresh green beans

Frozen works but will be softer; canned beans will be much softer.

✔ Don’t rush the mushrooms

Allow them to brown—this layer of flavor makes the whole dish richer.

✔ Add Parmesan

It doesn’t make it cheesy; it just deepens the savoriness.

✔ Bake topping uncovered

This keeps your onions crunchy instead of soggy.

🌟 OPTIONAL UPGRADES

• Bacon Version

Add 5–6 slices cooked crispy bacon, crumbled into the sauce.
Reserve a bit for the top.

• Extra-Crunch Topping

Mix fried onions + panko + crushed Ritz crackers.

• Truffle Mushroom Version

Add ½–1 tsp truffle oil to the sauce just before mixing with beans.

• Spicy Cajun Version

Add:

½ tsp cayenne
1 tsp Cajun seasoning
A drizzle of hot sauce

• Gluten-Free

Use gluten-free flour and GF panko (or skip panko).

🍽 SERVING SUGGESTIONS

Perfect with:

OTHER RECIPES

A nice recipe to try !

Green Bean Casserole Ingredients

For the topping:

* 2 medium onions, thinly sliced
* 1/4 cup all-purpose flour
* 2 tablespoons panko bread crumbs
* 1 teaspoon kosher salt
* Nonstick cooking spray

For beans and sauce:

* 2 tablespoons plus 1 teaspoon kosher salt, divided
* 1 pound fresh green beans, rinsed, trimmed and halved
* 2 tablespoons unsalted butter
* 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
* 1/2 teaspoon freshly ground black pepper
* 2 cloves garlic, minced
* 1/4 teaspoon freshly ground nutmeg
* 2 tablespoons all-purpose flour
* 1 cup chicken broth
* 1 cup half-and-half

Green Bean Casserole Instructions :

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine.

Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan.

Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes.

Toss the onions 2 to 3 times during cooking.

Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans.

Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan.

Add the beans and blanch for 5 minutes.

Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch set over medium-high heat.

Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes.

Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine.

Cook for 1 minute.

Add the broth and simmer for 1 minute.

Decrease the heat to medium-low and add the half-and-half.

Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and the green bean casserole is ready to serve immediately...enjoy it !
green-bean-casserole-ii

VIDEO:

Low Calorie Green Bean Casserole

Low Calorie

Low-Calorie Green Bean Casserole

Servings: 6

Calories: ~95–120 per serving (depending on topping)

⭐ Ingredients

For the casserole

1 lb (450 g) fresh green beans, trimmed and cut
1 small onion, finely diced
8 oz (225 g) mushrooms, sliced
2 cloves garlic, minced
1 tbsp olive oil (or ½ tbsp oil + ½ tbsp butter for flavor)
2 tbsp all-purpose flour (or whole wheat flour)
1 cup low-fat milk (1% or skim)
1/2 cup low-sodium vegetable or chicken broth
1/4 tsp black pepper
1/4 tsp salt (or to taste)
Optional: 2 tbsp grated Parmesan (adds flavor for low calories)

Light topping options (choose one):

Option A: Light crispy onion topping (lowest calorie)

1/2 cup panko breadcrumbs
1–2 tsp olive oil
Pinch of salt + pepper

Option B: Healthier “fried onion” topping

1 small onion, thinly sliced
1 tsp olive oil
1 tbsp flour
Bake onions until crisp (instructions below)

🍳 Instructions

1. Preheat

Heat oven to 350°F (175°C).

2. Cook the Green Beans

Boil or steam green beans for 5–6 minutes until tender-crisp.
Drain and set aside.

3. Make the Low-Calorie Cream Sauce

Heat olive oil in a pan.
Sauté onions for 3–4 minutes.
Add mushrooms and cook until the liquid evaporates (important to keep calories low and sauce thick).
Add garlic; cook 30 seconds.
Sprinkle flour over vegetables; stir for 1 minute.
Slowly add milk and broth, stirring to avoid lumps.
Bring to a gentle simmer until thickened (3–4 minutes).
Season with pepper + salt; add Parmesan if using.

4. Combine

Stir green beans into the sauce and transfer to a lightly greased baking dish.

5. Add Your Topping

Option A: Panko topping

Mix panko + olive oil + pinch of salt and sprinkle over casserole.

Option B: Baked onions

Toss sliced onions with flour + olive oil.
Spread on a parchment-lined tray.
Bake at 400°F (205°C) for 12–15 minutes, stirring once.
Add on top of casserole.

6. Bake

Bake uncovered for 20 minutes, until bubbly and lightly golden.

🍴 Serve

Let stand for 5 minutes to set.

🌟 Tips to Keep Calories Low

Use skim milk instead of cream.
Replace butter with olive oil (less saturated fat, fewer calories).
Flavor boosters with almost no calories: thyme, pepper, garlic, paprika.
Add 1 tsp soy sauce for savory depth without many calories.
Use panko instead of fried onions (much lower calorie but crispy).

A healthy green bean casserole recipe to try !

Green Bean Casserole Ingredients:

One can of reduced fat

1/2 cup of fat-free sour cream
1/4 cup of skim milk
1-1/4 pounds of cooked green beans, cut into 1-1/2-inch pieces
1/2 cup of canned French-fried onions

Green Bean Casserole INSTRUCTIONS
Mix together the soup, sour cream, and milk in 2-quart casserole dish. Stir in green beans beans. Bake at 350 degrees uncovered until the mixture is bubbly. This should take approximately 45 minutes. Sprinkle the canned onions on top during last five minutes of baking. The green bean casserole recipe is ready to serve and makes six servings...enjoy it !
Green-bean-casserole

VIDEO:

Green Bean Casserole

🌿 Green Bean Casserole Recipe

Ingredients

For the casserole:

4 cups fresh green beans, trimmed and cut into 1–2 inch pieces
(or use 2 cans—drained, or 1 bag frozen—thawed)
1 can (10.5 oz / 300 g) cream of mushroom soup
1 cup milk
1 cup shredded cheddar cheese (optional but delicious)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1/2 tsp salt (adjust to taste)
1 tbsp soy sauce (optional but adds depth)

For the topping:

1 1/2 cups crispy fried onions
1/2 cup breadcrumbs (optional for extra crunch)
1–2 tbsp melted butter (optional)

🥣 Instructions

1. Prepare the Beans

Fresh: Blanch in boiling salted water for 5–6 minutes until bright green and slightly tender; drain.
Frozen: Thaw and pat dry.
Canned: Drain well.

2. Make the Sauce

In a large bowl, mix together:

Cream of mushroom soup
Milk
Cheddar (if using)
Garlic powder
Onion powder
Pepper
Salt
Soy sauce

Stir until smooth.

3. Combine

Add the green beans to the sauce and mix well.

4. Assemble in Baking Dish

Transfer the mixture to a greased 9×13-inch (or 2–3 quart) baking dish.

5. Bake (First Bake)

Bake at 350°F (175°C) for 25 minutes until hot and bubbly.

6. Add the Topping

Stir the casserole gently.
Mix the crispy onions with breadcrumbs and melted butter (optional) and sprinkle evenly over the top.

7. Bake (Second Bake)

Return to the oven for 10–15 minutes until the topping is golden and crisp.

🍽️ Serve

Let it rest for 5–10 minutes before serving. The flavors settle and the sauce thickens beautifully.

⭐ Tips & Variations

From scratch sauce: Replace canned soup with a homemade mushroom cream sauce using butter, flour, broth, and cream.
Extra flavor: Add sautéed mushrooms, bacon bits, or caramelized onions.
Healthier: Use low-sodium soup and low-fat milk; skip the cheese.
Make ahead: Assemble (without topping) and refrigerate up to 24 hours; add topping right before baking.

OTHER RECIPES

Ingredients:

* 1 can (10 3/4 ounces) condensed cream of mushroom soup
* 4 cups cooked green beans
* 1/8 teaspoon pepper
* 1/2 cup milk
* 1 1/3 cups French fried onions

INSTRUCTIONS
Mix soup, milk and pepper in a 1 1/2-quart casserole dish.
Stir in green beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are
lightly browned. The green bean casserole recipe is ready to serve 6 people.Nice one ! Enjoy !
best-green-bean-casserole.

VIDEO:

Green Bean Casserole II

Green Bean Casserole II
(A richer, creamier, and more flavorful twist on the classic French’s recipe!)

This version — Green Bean Casserole II — upgrades the traditional dish with fresh sautéed mushrooms, onions, garlic, and cheese for extra depth and homemade flavor. It’s perfect for holidays or any cozy family dinner.

🕒 Total Time: 45 minutes

🍽️ Serves: 6–8

🧄 Ingredients

1 lb (about 4 cups) fresh green beans, trimmed and cut into 1½-inch pieces (or use frozen, thawed)
2 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup fresh mushrooms, sliced (optional but highly recommended)
1 can (10.5 oz) cream of mushroom soup
¾ cup milk (or half-and-half for richness)
½ tsp salt
¼ tsp black pepper
1 cup shredded cheddar cheese (or Swiss/Monterey Jack for variation)
1 ⅓ cups French’s® Crispy Fried Onions, divided

🔥 Instructions

Preheat Oven:
Set oven to 350°F (175°C).
Cook Green Beans:
- Bring a pot of lightly salted water to a boil.
- Add green beans and cook for 5 minutes (until crisp-tender).
- Drain and set aside.
Sauté Aromatics:
- In a large skillet, melt butter over medium heat.
- Add onion, garlic, and mushrooms.
- Cook until softened and lightly browned — about 5–6 minutes.
Combine the Casserole Base:
In a large mixing bowl, stir together:
- Cooked vegetables
- Cream of mushroom soup
- Milk
- Salt & pepper
- ½ cup cheese
- 2/3 cup fried onions
- Blanched green beans
Mix gently until evenly coated.
Bake:
- Pour mixture into a 2-quart casserole dish.
- Bake uncovered for 25–30 minutes, or until hot and bubbling.
Top and Finish:
- Sprinkle remaining fried onions and cheese on top.
- Bake an additional 5–10 minutes, until onions are crispy and cheese is melted.

🧀 Optional Variations

Add ½ cup cooked bacon bits for a smoky kick.
Use cream of chicken instead of mushroom for a milder flavor.
Mix in a dash of cayenne or Worcestershire sauce for extra depth.

🍴 Serving Suggestions

Serve warm with:

Roast turkey or chicken 🍗
Mashed potatoes 🥔
Stuffing and cranberry sauce 🍒

Perfect for holiday feasts or a comforting weeknight meal.

🧊 Storage

Refrigerate leftovers up to 3 days.
Reheat in oven at 350°F for 10–15 minutes, uncovered, to re-crisp onions.

VIDEO:

FRENCH'S GREEN BEAN CASSEROLE

French’s® Green Bean Casserole
(The Classic Holiday Side Dish — Creamy, Crispy & Comforting!)

This is the original recipe made famous by French’s® Crispy Fried Onions — a beloved dish at Thanksgiving, Christmas, or any cozy dinner. It’s easy to make, creamy inside, and topped with that irresistible golden crunch.

🕒 Total Time: 40 minutes

🍽️ Serves: 6

🧄 Ingredients

1 can (10.5 oz) condensed cream of mushroom soup
¾ cup milk
1 tsp soy sauce (optional but enhances flavor)
¼ tsp black pepper
4 cups cooked, cut green beans (fresh, frozen, or canned — drained)
1 ⅓ cups French’s® Crispy Fried Onions, divided

🔥 Instructions

Preheat Oven:
Heat oven to 350°F (175°C).
Mix the Base:
In a 1½-quart casserole dish, stir together:
- Mushroom soup
- Milk
- Soy sauce (optional)
- Black pepper
- 2/3 cup of French’s® Fried Onions
- Green beans
Bake:
Bake uncovered for 25 minutes or until hot and bubbly.
Add Crispy Topping:
Stir the mixture, then sprinkle the remaining 2/3 cup fried onions evenly on top.
Finish Baking:
Bake for another 5 minutes — just until the onions are golden and crispy.

🧀 Optional Add-ins (for a twist):

½ cup shredded cheddar cheese 🧀 (for a cheesy version)
¼ cup sliced almonds 🌰 (for a nutty crunch)
½ cup sautéed mushrooms 🍄 (for extra flavor)
A dash of hot sauce or cayenne for mild spice 🌶️

🍴 Serving Tips

Serve warm as a side dish for:

Perfect for Thanksgiving, Christmas, or any family gathering.

💡 Storage

Refrigerate: Up to 3 days in an airtight container.
Reheat: Bake at 350°F until warm and onions re-crisp (about 10–15 minutes).

VIDEO :

MAKE-AHEAD FRESH GREEN BEAN CASSEROLE

Anything I can prepare in advance, I will – including essential holiday dishes such as green bean casserole. This approach is a significant advantage for Thanksgiving preparations, allowing you to prepare this traditional side dish up to three days ahead of time, enabling you to check one item off your list a bit earlier.

Overhead view of a large rounded rectangular casserole dish containing a make-ahead green bean casserole.

What Makes This Recipe So Good

Green bean casserole ranks among my favorite Thanksgiving sides, but I appreciate it even more when I can prepare it ahead of time.

Regardless of the occasion, the more recipes I can prepare in advance and have ready when needed, the better. However, during Thanksgiving? It is absolutely priceless. Discovering how to prepare a green bean casserole in advance has truly saved my dinner.

It encompasses everything you adore about a classic green bean casserole, including the crispy, crunchy French fried onions. How do you maintain their crispiness in the refrigerator, you may wonder? The secret lies in adding the onion topping only at the very last moment, ensuring they do not absorb the moisture from the green beans, milk, and cream of mushroom soup.

Chef’s Tips

Make sure to dry the green beans thoroughly before incorporating them with the other ingredients. Although it may seem like an unnecessary step, it significantly impacts the outcome. Failing to dry the green beans will introduce excess moisture, affecting the soup's consistency and preventing it from adequately coating the green beans. This moisture will also render the mixture wet and somewhat soggy while it sits in the refrigerator.

If you opt for a glass casserole dish, allow it to warm slightly after removing it from the refrigerator before placing it in the oven. Introducing cold glass into a hot oven can cause the glass to crack or shatter, which would undoubtedly ruin your green bean casserole (and potentially your entire dinner).

We utilized canned green beans for their convenience and classic appeal, but you can certainly use fresh green beans instead. Just trim Prepare the beans by cooking them, allowing them to cool entirely before drying them off and incorporating them with the other ingredients.

You may include chopped bacon, shredded cheddar cheese, diced onions, or any other components that constitute your family’s preferred variation of green bean casserole.

A close-up, overhead perspective of a casserole dish featuring a make-ahead green bean casserole.

Holiday Recipes You Will Appreciate

Fried Onions: In my opinion, French’s fried onions are the finest choice for green bean casseroles, but you are welcome to substitute with any brand of your preference.

Freezer Option: Assemble the casserole as directed. When you are ready to store it, place a layer of plastic wrap directly over the casserole so that it makes contact with the food and covers it entirely. Then, secure the casserole dish with its lid or a tight layer of aluminum foil, and transfer the dish to the freezer. It can be frozen for up to one month. To bake, thaw the casserole in the refrigerator overnight.

INGREDIENTS
SAUCE
* 3 tablespoons unsalted butter
* 8 ounces fresh mushrooms, caps broken into pieces, stems roughly chopped
* 1 teaspoon kosher salt
* 1/2 teaspoon black pepper
* 6 cloves garlic, minced (don’t skimp on these)
* 1/2 teaspoon dried thyme
* 1/4 cup flour
* 1-1/2 cups chicken stock or boullion
* 1/2 cup dry white wine
* 1-1/2 cups cream
* 2 tablespoons dry sherry
* Additional kosher salt and freshly ground black pepper, if needed

BEANS
* 2 pounds fresh green beans, stems trimmed, broken into bite-size pieces
* 1/4 cup cornstarch

TOPPING
* 1 cup panko
* 2 tablespoons melted butter
* 1/2 teaspoon kosher salt
* Freshly ground pepper
* 2 cups (about 3 ounces) canned fried onions, chopped

INSTRUCTIONS
SAUCE In a large pot or Dutch oven, melt the butter on medium heat til melted. Add the mushrooms, salt and pepper and cook for about 10 minutes, stirring often, until the mushrooms are cooked and the mushroom liquid has evaporated. Add the garlic and thyme and cook for about a minute. Sprinkle the mushrooms with flour and stir in as best you can. A tablespoon at a time, stir in the chicken stock, letting each tablespoon become absorbed before adding another. (This will take several minutes, be patient or you’ll risk a lumpy mess.) Stir in the wine and cream. Bring to a boil. Let simmer, stirring occasionally, until the sauce is thickened, about 15 minutes. Stir in the sherry. Taste the sauce and add salt and pepper, if needed. (It should be slightly salty and slightly peppery since the beans themselves are unseasoned.)

BEANS While the sauce cooks, toss the green beans and cornstarch well. Transfer to a 9x13 ceramic baking dish. Pour hot mushroom sauce over top. Gently press green beans into the sauce so that all the beans are submerged. Cool completely. Cover with plastic wrap, making sure there’s no air between the green beans and the plastic. Wrap with foil. Freeze. Do not thaw before baking.

TOPPING No more than a day before, mix the panko, butter, salt and pepper in a skillet. On medium heat, let the crumbs brown, stirring often, being careful not to burn. Stir in the fried onions.

BAKING Preheat oven to 400F. IMPORTANT: remove plastic wrap from casserole, then replace the foil. Bake for 30 minutes, stir, leave the foil off and bake for another 50 minutes. (If the sauce is too thin, leave in oven, stirring every 5 minutes or so, until it thickens.) Spread topping over the casserole, bake for another 10 minutes until golden. The green bean casserole is ready to serve....enjoy it !

grandmas-green-bean-casserole.