Roasted Garlic Green Bean Casserole

Green bean casserole deserves better than what it’s become.

You know the one—soupy, loaded with canned mushroom goop, topped with those crispy onions that taste more like cardboard than anything else.

This version throws all that out the window. We’re roasting fresh garlic until it’s sweet and buttery, using real mushrooms, and building actual flavor into every layer.

The result? A side dish that tastes like something you’d actually want to eat, not just something you put on the table because it’s tradition.

Why You’ll Love This Recipe

This isn’t your grandmother’s green bean casserole. The roasted garlic adds a deep, mellow sweetness that completely changes the game.

Fresh mushrooms give you actual texture instead of that weird sliminess. The homemade cream sauce takes maybe five minutes longer than opening a can, but the difference is night and day.

You can make most of it ahead, which means less stress when you’re juggling ten other dishes.

And here’s the kicker—people who claim they don’t like green bean casserole will actually go back for seconds.

It works for holidays, sure, but it’s also simple enough for a Tuesday night when you want something comforting.

Ingredients

For the Roasted Garlic:

• 2 whole heads of garlic
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Casserole:

• 2 pounds fresh green beans, trimmed
• 3 tablespoons butter
• 1 pound cremini or button mushrooms, sliced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced (in addition to roasted)
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup chicken or vegetable broth
• 1 cup sour cream
• 1½ cups shredded gruyère or sharp cheddar cheese
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

For the Topping:

• 1½ cups panko breadcrumbs
• 3 tablespoons melted butter
• ½ cup grated parmesan cheese
• ½ teaspoon garlic powder

Instructions

Roast the Garlic:

Preheat your oven to 400°F. Cut the top ¼ inch off each garlic head to expose the cloves.

Place them on a piece of foil, drizzle with olive oil, and season with salt and pepper. Wrap the foil around them tightly.

Roast for 40-45 minutes until the cloves are golden and soft. Let them cool, then squeeze the roasted cloves out of their skins and mash them into a paste.

Prepare the Green Beans:

Bring a large pot of salted water to a boil. Add the green beans and cook for 4-5 minutes until bright green and crisp-tender.

Drain and immediately plunge them into a bowl of ice water to stop the cooking. Drain again and set aside.

Make the Sauce:

In a large skillet or Dutch oven, melt the butter over medium-high heat. Add the mushrooms and cook for 6-8 minutes until they’ve released their liquid and are starting to brown.

Add the diced onion and cook for another 3-4 minutes until softened. Stir in the minced garlic and cook for 30 seconds.

Sprinkle the flour over the vegetables and stir constantly for about 1 minute. Gradually whisk in the milk and broth, stirring constantly to prevent lumps.

Bring to a simmer and cook for 3-4 minutes until the sauce thickens. Remove from heat and stir in the mashed roasted garlic, sour cream, shredded cheese, and thyme.

Season generously with salt and pepper. Fold in the blanched green beans until everything is well coated.

Assemble and Bake:

Transfer the mixture to a 9×13-inch baking dish. In a small bowl, combine the panko, melted butter, parmesan, and garlic powder.

Sprinkle the breadcrumb mixture evenly over the casserole. Bake at 375°F for 25-30 minutes until the top is golden brown and the sauce is bubbling around the edges.

Let it rest for 5 minutes before serving.

Print