Cheesy green beans
Update your old classic green bean casserole recipe with these homemade cheesy green beans. A completely from scratch recipe without cream of mushroom soup, with fresh green beans and a creamy, sharp cheddar sauce.
Servings 6 servings
Calories 298kcal
Equipment
- gratin or casserole pan
Ingredients
- 2 lbs green beans trimmed
- 2 tablespoon butter
- 1 onion diced
- 8 oz mushrooms sliced
- 1 garlic clove chopped
- ½ teaspoon thyme chopped
- salt and pepper to taste
- 2 tablespoon flour
- ½ cup dry white wine
- 1 cup vegetable or chicken stock
- ½ cup heavy cream
- 1 cup sharp cheddar cheese grated
- salt and pepper to taste
For the butter crumb topping
- 2 tablespoon butter
- ¾ cup Ritz crackers crushed up
- ¼ cup Parmesan cheese
- 1 teaspoon of thyme
- salt and pepper to taste
Instructions
- Bring a large pot of water to boil, add the green beans, cook until they just start to turn tender and plunge then them into cold water.
- Preheat the oven to 400.
- Melt the butter in a pan over medium heat. Add the onions and cook until tender, about 5-7 minutes. Add the mushrooms and saute until the mushrooms start to caramelize, about 10-15 minutes. Add the garlic and thyme and saute until fragrant, about a minute. Sprinkle then mix the flour in and cook for another 2 minutes. Add the white wine and deglaze the pan. Add the broth and cream and simmer until it thickened, about 2-3 minutes. Add the cheese and let it melt, season with salt and pepper and remove from heat.
- Mix the green beans into the mushroom sauce and pour into a baking dish.
- For the topping, melt the butter in a saute pan. Add the Ritz crumbs and thyme and saute til combined and slightly browned. Remove from heat and let cool for about 10 minutes. stir the parmesan cheese into the crumb mixture. Sprinkle this mixture on top of the green beans.
- Bake until the sides are bubbling and the top is golden brown, about 10-15 minutes.
Notes
This can be prepped and completely assembled the day before (this is what I do). Just wrap and keep in the fridge until day of and increase your bake time to about 30-35 minutes. Also, you can bake this at any temperature (if you have other things in the oven) just adjust accordingly (less time if higher temp, more time if lower temp).
Nutrition
Calories: 298kcal | Carbohydrates: 24g | Fat: 17g