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Martha Stewart-Inspired Green Bean Casserole

Close-up of Martha Stewart-Inspired Green Bean Casserole showing its texture
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This from-scratch green bean casserole features tender green beans and mushrooms in a creamy, thyme-scented sauce, topped with a buttery, crisp onion and breadcrumb topping. Inspired by Martha Stewart’s classic entertaining style, it’s a made-ahead-friendly side dish that earns a spot on any holiday table. The homemade mushroom sauce and fresh topping make it taste far better than the canned version.

Ingredients

Scale
  • Kosher salt, for blanching
  • 2 pounds (910g) fresh green beans, trimmed and cut into 2-inch pieces
  • 4 tablespoons (57g) unsalted butter, plus more for the dish
  • 1 large yellow onion (about 10 ounces/285g), halved and thinly sliced
  • 1 cup (60g) panko breadcrumbs
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound (450g) cremini mushrooms, trimmed and sliced 1/4 inch thick
  • 2 medium shallots (about 2 ounces/55g total), finely chopped
  • 1 teaspoon fresh thyme leaves, chopped
  • 1/4 cup (31g) all-purpose flour
  • 1 1/4 cups (300ml) whole milk
  • 1 cup (240ml) chicken broth
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon soy sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly grated nutmeg

Instructions

  1. Position a rack in the center of the oven and preheat to 350°F (175°C). Butter a 9×13-inch (23x33cm) baking dish.
  2. Bring a large pot of water to a boil and season generously with kosher salt. Add the green beans and blanch until crisp-tender and bright green, 3 to 4 minutes. Drain and immediately transfer to a bowl of ice water to stop the cooking, then drain well and pat dry.
  3. Melt 1 tablespoon of the butter in a 12-inch skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until deeply golden and crisp at the edges, 12 to 15 minutes. Scrape onto a plate and wipe the skillet clean.
  4. In a small bowl, toss the panko, Parmesan, and 1/4 teaspoon of the black pepper with 1 tablespoon of the melted butter until evenly moistened. Set aside.
  5. Melt the remaining 2 tablespoons butter in the same skillet over medium heat. Add the mushrooms, shallots, thyme, and the remaining 1/4 teaspoon black pepper; cook, stirring occasionally, until the mushrooms have released their liquid and it has evaporated, 8 to 10 minutes.
  6. Sprinkle the flour over the mushrooms and cook, stirring constantly, for 1 minute to remove the raw flour taste. Gradually whisk in the milk, broth, cream, soy sauce, kosher salt, and nutmeg; bring to a simmer and cook, stirring, until thickened enough to coat the back of a spoon, about 3 minutes.
  7. Stir the drained green beans into the sauce until evenly coated. Taste and adjust the seasoning. Transfer the mixture to the prepared baking dish.
  8. Scatter the reserved onions evenly over the top, then sprinkle with the panko mixture. Bake until bubbling at the edges and the topping is golden brown, 20 to 25 minutes. Let stand 10 minutes before serving.

Notes

Storage: Cool leftovers completely, cover, and refrigerate for up to 4 days. Freezing is not recommended because the sauce separates and the topping loses its crispness. Make-ahead: Assemble through Step 7 up to 1 day ahead, cover, and refrigerate; keep the topping separate at room temperature and add just before baking. Reheating: Cover with foil and bake at 350°F (175°C) for 20 to 25 minutes, then uncover for the last 5 minutes to re-crisp the topping. To reheat individual portions, microwave on high in 30-second bursts until hot.

Nutrition

Keywords: green bean casserole, Martha Stewart green bean casserole, homemade green bean casserole, fresh green bean casserole, mushroom green bean casserole, holiday side dish, Thanksgiving side dish, creamy green bean bake, crispy onion topping, from-scratch casserole

Find it online: https://marthadishes.com/martha-stewart-green-bean-casserole-recipe/