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Easy Homemade Roasted Garlic Green Bean Casserole Best Recipe

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This homemade roasted garlic green bean casserole is creamy, savory, and topped with a golden crispy crust. Made from scratch with fresh ingredients, it’s a crowd-pleasing side dish perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 1 whole head of garlic
  • 1 teaspoon olive oil
  • Pinch of salt
  • 1 ½ pounds fresh green beans, trimmed and cut into bite-sized pieces
  • 1 tablespoon salt (for blanching)
  • Ice water bath
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 1 small yellow onion, finely diced (about ½ cup)
  • 3 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • 1 cup low-sodium chicken or vegetable broth
  • ½ cup heavy cream
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon salt, plus more to taste
  • All the roasted garlic cloves, mashed into a paste
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon garlic powder

Instructions

  1. Preheat oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Place on a piece of aluminum foil, drizzle with olive oil, and sprinkle with a pinch of salt. Wrap tightly and roast for 40-45 minutes until soft and golden. Let cool slightly, then squeeze cloves into a small bowl and mash into a paste.
  2. Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Drop in trimmed green beans and cook for 3-4 minutes until bright green and tender-crisp. Immediately transfer to a bowl of ice water for 2 minutes, then drain well and pat dry.
  3. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add sliced mushrooms in a single layer and cook without stirring for 3-4 minutes until golden brown. Stir and cook for another 2-3 minutes. Add diced onion and cook for 3-4 minutes until softened.
  4. Sprinkle flour over the mushroom mixture and stir constantly for 1 minute. Slowly pour in milk while whisking, then add broth, heavy cream, mashed roasted garlic, thyme, salt, and pepper. Bring to a gentle simmer, stirring often, until thickened (about 3-4 minutes). Taste and adjust seasoning.
  5. Preheat oven to 375°F (190°C). Add blanched green beans to the skillet with the sauce and stir to coat. Pour into a greased 9×13-inch baking dish and spread evenly.
  6. In a small bowl, combine panko breadcrumbs, melted butter, grated Parmesan, and garlic powder. Stir until evenly coated. Sprinkle over the casserole.
  7. Bake for 20-25 minutes until sauce is bubbly and topping is golden brown. If topping browns too quickly, tent with foil for the last 10 minutes. Let rest for 5 minutes before serving.

Notes

For extra crispy topping, toast the panko mixture in a dry skillet for 2-3 minutes before sprinkling on the casserole. Use room temperature dairy to prevent sauce from seizing. Let the sauce simmer until it coats the back of a spoon to avoid a watery casserole. This dish can be assembled a day ahead (without topping) and refrigerated; add topping and bake, adding 10-15 minutes to cooking time.

Nutrition

Keywords: green bean casserole, roasted garlic, homemade, Thanksgiving side dish, creamy casserole, holiday recipe, easy side dish

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