Save this Recipe!
Enter your email & I’ll send it straight to your inbox.
Easy Green Bean Casserole
This easy green bean casserole uses fresh green beans, sautéed mushrooms, sweet onions, and Campbell’s cream of mushroom soup for the perfect balance of classic flavor and fresh, lighter texture. Finished with a golden Parmesan-panko topping, it’s the holiday side that feels upgraded without being complicated.
Servings: 8
Calories: 169kcal
Equipment
Ingredients
- 1 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese dided
- 4 tablespoons olive oil divided
- 2 pounds fresh green beans ends trimmed and cut in half
- 1 pound cremini mushrooms sliced
- 1 yellow onion thinly sliced
- 2 garlic cloves minced
- 1 tablespoon fresh thyme or 1 tsp dried
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 10.5 ounces Cream of Mushroom Soup 1 can
- 1/2 cup chicken broth
Instructions
- In a small mixing bowl, combine the panko, 1/4 cup parmesan cheese, and 2 tbsps of olive oil. Set aside.1 cup panko breadcrumbs, 1/2 cup freshly grated Parmesan cheese dided, 4 tablespoons olive oil divided
- Blanch the green beans: Bring a very large pot of water to a boil. Prepare an ice water bath and set out a large, clean kitchen towel. Place the green beans in the water and cook just until crisp-tender, about 3 minutes. Then transfer them into an ice bath to stop the cooking. Lightly pat the green beans dry.2 pounds fresh green beans
- Meanwhile, heat 1 tbsp of olive oil in a large skillet over medium heat. Add the mushrooms and cook until they release their juices (you can speed this up by covering them for a few minutes), then add the onion. Continue cooking, stirring frequently, for 10-15 minutes, or until the onion is soft and golden and the mushrooms have started to brown.1 pound cremini mushrooms, 1 yellow onion
- Add the garlic, thyme, salt, and pepper, and cook for 1 more minute.2 garlic cloves, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 tablespoon fresh thyme
- Stir in the cream of mushroom soup and chicken broth. Mix until smooth and simmer for 3-4 minutes. Then stir in 1/4 cup parmesan. You can add a splash more broth if the mixture is too thick.10.5 ounces Cream of Mushroom Soup, 1/2 cup chicken broth
- Grease a 9x9 baking dish with the remaining 1 tbsp of olive oil. Add half the green beans to the baking dish and spread half the sauce over top. Add the remaining green beans and top with the remaining sauce. Sprinkle the panko mixture over top.
- Place the green bean casserole in the oven under the broiler and cook for 1-3 minutes, until the casserole is bubbling and the panko starts to brown.
- Garnish with more thyme or fresh parsley before serving.
Notes
Make ahead instructions:
- Assemble the casserole but don’t add the topping.
- Refrigerate tightly covered for up to 48 hours.
- Before baking: let the casserole sit at room temperature for 30–45 minutes so it isn’t ice-cold.
- Add the panko-Parmesan topping.
- Bake covered at 350°F for 15-20 minutes until hot and bubbling, then uncover and broil 1–2 minutes at the end for the golden crust.
Nutrition
Calories: 169kcal | Carbohydrates: 21g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 316mg | Potassium: 774mg | Fiber: 4g | Sugar: 6g | Vitamin A: 825IU | Vitamin C: 16mg | Calcium: 105mg | Iron: 2mg
