Category: fast side dishes

Why this recipe works

Here’s why I love this new version and think it’s the best green bean casserole recipe!

• Crisp-tender green beans. Steaming the green beans and then dunking them in an ice-water bath preserves their vibrant color and crisp texture.
• Flavorful cheese sauce. A creamy, cheesy sauce infused with lemon zest, sherry, and sour cream adds depth and richness.
• Lightly caramelized onions. Sautéing onions to a light golden brown before adding to the cheese sauce adds a subtle touch of sweetness.
• Crispy shallots. Golden-brown, crispy shallots provide a delightful crunch and savory flavor to the casserole’s topping.
• Perfect for your holiday table.
  • Make ahead. Prepare the components in advance and assemble just before baking.
  • Flexible cooking method. Choose from baking, slow cooking, or stovetop cooking to suit your needs.

Here’s all the ingredients you’ll need to create this crowd-pleasing dish (details including quantities are included in the recipe card below):

• Fresh green beans – you can substitute frozen if you can’t find fresh
• Butter – I use salted, but you can use unsalted
• Yellow onion
• Garlic cloves – can substitute garlic powder
• All-purpose flour
• Whole milk – you could substitute 2%
• Sharp Cheddar cheese
• Sour cream 
• Dry sherry, optional
• Lemon zest
• Crispy shallots – I love the combination of these shallots with green beans. You can substitute purchased crispy onions, but the flavor won’t be quite as good!
• Panko breadcrumbs – can also use homemade
• Fresh parsley
• Paprika
• Kosher or sea salt
• Ground black pepper

Preparing all the components of the recipe – green beans, sauce, topping – is the same no matter what method you choose to finish the casserole (baking, stovetop, or slow cooker). Here’s a step-by-step overview of what you have to do to create the baked version of this delicious green bean casserole (directions for other cooking methods are included in the next two sections below):

1. Prep oven and casserole dish.
   Preheat oven to 350 degrees. Grease a 3-quart baking dish.
2. Prep green beans.
   Steam green beans until crisp-tender; place in an ice water bath to stop the cooking. Drain, and pat dry with paper towel. Set aside.
3. Cook onions and garlic for cheese sauce.
   In a large skillet or sauté pan, melt 2 tablespoons of the butter over medium heat. Add chopped onion, season with salt and pepper, and cook, stirring often, for 2 minutes. Add garlic and continue cooking, stirring often, until onion is soft and beginning to turn a light brown color. 
4. Make a white sauce.
   Reduce heat to low, add flour, and cook for 3 minutes, stirring constantly. Slowly stir in milk until absorbed and smooth. Increase heat to medium-low and continue cooking, stirring constantly, until the sauce thickens. 
5. Finish cheese sauce; add green beans.
   Stir in cheese and cook, stirring constantly, until the cheese is melted and the sauce is smooth.  Remove sauce from heat and stir in the sour cream, sherry, and lemon zest. Season to taste with salt and pepper. Stir in beans and spoon mixture into the prepared baking dish.  
6. Make topping; bake casserole.
   Melt the remaining 1 tablespoon of butter and toss with shallots, bread crumbs, parsley, and paprika.  Sprinkle evenly over top of casserole.  Bake until bubbly hot and browned on top, around 20 minutes.

To finish the casserole in a slow cooker:

1. Follow the directions above through Step 5, and instead of putting green bean mixture in a baking dish, place it in a slow cooker.
2. Cover and cook on high for 2 hours. 
3. Shortly before serving, prepare the topping (Step 6 above), place in a nonstick skillet, and cook over medium-high heat, stirring constantly, until hot and mixture begins to brown slightly.
4. Spoon green beans into a shallow serving dish and top with hot topping.

To finish the casserole on the stovetop:

1. Follow the directions above through Step 5, and instead of putting green bean mixture in a baking dish, leave them in the skillet or sauté pan.
2. Bring mixture to a simmer over medium-low heat and cook until warmed through, around 15 minutes.
3. Shortly before serving, prepare the topping (Step 6 above), place in a nonstick skillet, and cook over medium-high heat, stirring constantly, until hot and mixture begins to brown slightly.
4. Spoon green beans into a shallow serving dish and top with hot topping.

Yes, it can be prepared earlier in the day, or up to 3 days ahead:
 
To prepare the green bean casserole earlier the same day: follow the directions through placing the green bean and sauce mixture into a baking dish. Cover with plastic wrap or aluminum foil, and refrigerate. When ready to bake, bring the casserole to room temperature, assemble the topping, and sprinkle on top of the beans. Bake per the recipe directions.
 
To prepare up to 3 days ahead: Prepare the green beans and cheese sauce but don’t combine. Store them separately in airtight containers in the refrigerator. When ready to bake, bring both components to room temperature, stir together, and spoon into prepared baking dish. Assemble the topping and sprinkle on top of the beans. Bake per the recipe directions.