Southern Green Bean Casserole
A creamy, golden casserole topped with a buttery crunchy breadcrumb layer — the ultimate Thanksgiving side dish.
Ingredients
Casserole Ingredients
- 2 lbs fresh green beans, trimmed and cut into 2-inch pieces
- 4 tbsp unsalted butter, divided
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup chicken or vegetable broth
- 1 cup shredded sharp cheddar cheese
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional)
- 1 cup panko breadcrumbs
- ½ cup grated parmesan cheese
Instructions
Preparation
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 baking dish.
- Bring a pot of salted water to a boil. Blanch green beans for 5 minutes until bright green and slightly tender. Drain and set aside.
- In a skillet, melt 2 tbsp butter. Add onion and garlic, sauté for 3–4 minutes until fragrant.
- Stir in flour and cook for 1 minute to form a roux. Slowly whisk in milk and broth. Simmer until sauce thickens, about 5 minutes.
- Stir in shredded cheddar, salt, pepper, and paprika. Remove from heat.
- Combine sauce with green beans in a large mixing bowl, then transfer to the prepared baking dish.
- In a small bowl, melt remaining 2 tbsp butter. Mix with breadcrumbs and parmesan. Sprinkle evenly over casserole.
Baking
- Bake uncovered for 25–30 minutes until bubbling hot with a golden-brown topping.
- Rest for 5 minutes before serving.
Notes
Make Ahead: Assemble the casserole up to a day early (without topping), then refrigerate. Add breadcrumbs and bake before serving. Cheese Lovers: Mix in Gruyère or Monterey Jack for extra richness. Crunch Factor: Add a few crushed Ritz crackers with breadcrumbs for a Southern twist. Serving Ideas: Ideal with roasted turkey, mashed potatoes, or holiday stuffing.