Filled with fresh green beans, sliced mushrooms, chunks of crispy bacon, fried onions, and topped with a little extra crunchiness from the Panko breadcrumbs, smoky bacon and yes, even more fried onions. I mean, who could resist?? I think most of us grew up on French’s Green Bean Casserole, but once you have had my homemade recipe, there is no going back. The buttermilk and parmesan cheese sauce that is dressed up with Ranch Dressing Mix is the perfect blend of creamy and herbaceous that coats the fresh green beans & mushrooms. But, the one thing that I kept the same in this main-stay holiday recipe is the crave-able flavor of French’s Crispy Fried Onions! Because how could I not use those?! I love mixing them in the casserole and also topping the green beans with more of them before it bakes. The “more isn’t always better” rule doesn’t apply here! If you’re building your menu and need more side dish ideas, how about my Instant Pot Garlic Mashed Potatoes (a classic), Slow Cooker Sweet Potatoes (with Hot Honey), Roasted Brussels Sprouts & Butternut Squash (veggie-packed!), or Pumpkin Mac & Cheese (heavenly)!
Reasons You Will Love My Homemade Green Bean Casserole:
It’s super fresh! No cans of green beans and cream of mushroom soup. You can prep it the day before to make your holiday cooking just a bit easier! It’s always a hit and quite possibly the most important side dish on your holiday dinner table. What’s not to love about bacon and green beans?!
Let’s break it down:
Fresh green beans: Just snap the ends off and then snap the beans in half for smaller bites. I love using the fresh green beans for a brighter color and more of a crisp-tender green bean. Unsalted butter: To control the flavors and the amount of salt, I like to use unsalted butter. All-purpose flour: All-purpose flour works wonderfully in a cream sauce when making the roux. Whole milk: Whole milk won’t be as creamy as heavy cream, but mixed with buttermilk it gives you the perfect, creamy texture to coat the green beans and mushrooms. Buttermilk: Buttermilk is naturally lower in fat than heavy cream but still makes a velvety sauce. Grated parmesan cheese: Freshly grated from a block is what I recommend, and not the pre-shredded stuff for the best results. Ranch dressing mix: Ranch dressing mix is full of herbs for additional layers of herby flavor. Dijon Mustard: Dijon is the perfect flavor enhancer. Worcestershire: The savory, umami flavor of Worcestershire is one of my favorite flavor enhancers. Fresh thyme: Is the perfect herb balance of savory and sweet. In a pinch, you can use dried thyme. Mushrooms: I used the white button mushrooms, but you can use baby bella mushrooms for a deeper, earthier flavor. Garlic: mince the garlic to distribute the flavor evenly throughout the casserole.
But if you want to stick to the real deal, here we go! Be sure to scroll down to the recipe card for the full recipe instructions.
