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green bean casserole
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Green Bean Casserole

Fresh green beans tossed in a creamy garlic-thyme sauce and topped with a crunchy almond-parmesan crust. It’s cozy, flavorful, and a little more elevated than your typical casserole. No canned soup, no fried onions — just good ingredients and classic fall flavor. Perfect for Thanksgiving or any cold-weather dinner.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Side Dish
Servings: 6

Ingredients

For the green beans & sauce:

  • 1 1/2 lbs fresh green beans trimmed and halved
  • 2 tbsp butter
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 tbsp flour
  • 1 cup whole milk
  • 1/2 cup cream
  • 1 tsp Dijon mustard
  • 1 1/2 tsp fresh thyme leaves
  • 1/2 tsp salt more to taste
  • Black pepper to taste
  • 1/2 cup grated aged cheddar optional but recommended for depth

For the topping:

  • 1/2 cup sliced almonds lightly crushed
  • 1/4 cup finely grated parmesan
  • 1 tsp olive oil
  • A pinch of smoked paprika or nutmeg optional

Instructions

  • Preheat your oven to 375°F. Grease an 8x8-inch (or similar size) baking dish and set it aside.
  • Blanch the green beans. Bring a large pot of salted water to a boil. Add your green beans and cook for about 3–4 minutes, just until they’re bright green and slightly tender. Drain, rinse under cold water to stop the cooking, then pat them dry with a clean towel.
  • Make the creamy sauce. In a large skillet, heat the butter and a little olive oil over medium. Add the shallots and sauté for 8–10 minutes until they’re soft and golden. Stir in the garlic and cook for another 30 seconds. Sprinkle in the flour and stir for a minute to cook it out. Slowly whisk in the milk and cream until smooth. Add in the Dijon, thyme, salt, pepper, and lemon zest. Let it simmer a few minutes until it thickens slightly. If you're using cheddar, stir it in now. Remove from heat.
  • Assemble. Toss the green beans in the sauce until they’re coated, then transfer everything to your prepared baking dish and spread it out evenly.
  • Make the topping. In a small bowl, combine the sliced almonds, parmesan, olive oil, and a pinch of paprika or nutmeg if you like a little extra something.
  • Finish and bake. Sprinkle the topping all over the green beans. Bake uncovered for 25–30 minutes, until bubbly and golden. If you want the top extra crisp, broil it for 1–2 minutes at the end—just keep an eye on it.
  • Let it rest. Give it 5–10 minutes to settle and thicken before serving.