This is not your traditional green bean casserole, and many people may not even consider it one. But I wanted to try and make a richer flavor profile while keeping the classic look.
I make mine using something very similar to a mac-and-cheese base. I start with a roux, add some milk, and melt in some gruyere cheese to really give it a unique flavor. You could use other cheese options or even add some warm season spices to.
While you could try and make your own crispy onions, store bought in this case are just way easier and consistent; no need to spend that effort. Store bought is fine in this case.
Green Bean Casserole
- 1 lb green beans blanched
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 medium cloves garlic minced
- 1 1/2 cups chicken broth Homemade Recipe
- 1/2 cup half and half
- 1/4 cup grated gruyere cheese
- 1/4 cup panko crumbs
- 1 cup canned fried onions
- 2 tbsp unsalted butter melted
- Preheat oven to 350F
- To blanch the green beans, bring water to a boil. Cook beans for about 4 minutes or until they turn bright green. Drain beans in colander and plunge immediately into ice water to stop cooking.
- Add butter to a heavy bottom dish and melt over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened. Season with salt and pepper to taste.
- Add green beans to a 9x9 baking dish and cover with sauce. Top with crispy onions, panic and melted butter. Bake for 15 minuted or until golden brown and bubbly. Serve immediately.