This creamy green bean casserole, with a savory umami twist and crunchy panko topping, will have you reaching for seconds … and thirds!
Green beans are one of my favorite veggies.
I love them steamed fresh out of our garden (with a little butter and salt), as part of the “Asian buffet” at Wegmans when I’m working while my oldest is at dance, and even in the traditional green bean casserole we all have fond (or not-so-fond) memories of from Thanksgivings past.
Most folks know green bean casserole as “the dish made with cream of mushroom condensed soup.”
Like canned cranberry jelly, that sort of thing is nostalgic, even if it isn’t the tastiest thing on the planet.
And, even though it kinda gets a bad rap—similar to meatloaf and other retro recipes—with a few modern tweaks and the addition fresh ingredients, green bean casserole can become the star of your tablespace!
It only takes a few ingredients to make this creamy green bean casserole come to life, some of which you probably already keep in your pantry, like soy sauce and panko breadcrumbs.
For this creamy green bean casserole, it all starts with fresh green beans that have been chopped to bite size, then blanched for a few minutes on the stove-top.
They’re blanched (cooked quickly then drained and chilled in a colander to stop the cooking process) so the beans won’t be too tender.
They’ll continue cooking in the oven as the casserole’s baking and overcooked green beans tend to become mushy. Ew.
Next up, I sautéed sliced mushrooms and the white part of the green onions in butter, olive oil and a little sesame oil until the mushrooms are golden.
The “umami” taste provided by soy sauce is a major flavor enhancer and adds a fun flavor depth to this creamy sauce!
Note: use vegetable stock in place of chicken stock if you’d like to make this vegetarian-friendly.
Once the sauce is creamy and bubbly, the green beans get tossed in!
Let the green beans simmer for a minute, tossing every so often so they’re well-coated, then add everything to a casserole dish.
Depending which vessel you use, your baking time will vary, so keep that in mind!
Next up, the crunchy topping!
I tossed panko bread crumbs with a little garlic powder and then sprinkled them evenly on top, followed by the rest of the green onions and a drizzle of sesame oil to enhance the flavor and to promote a golden crust.
Then it baked for about twenty minutes at three hundred fifty degrees, just until the edges were all bubbly and the top was, indeed, golden.
After it sits for ten minutes to settle down a bit and cool, it’s time to serve it up!
Seriously, this creamy green bean casserole with a savory umami twist will become a fast favorite for your Thanksgiving table, or any night of the week.
[b][i]For the casserole[/i][/b]
[b][i]For the topping[/i][/b]
For the casserole
For the topping