this post may contain affiliate links
This green bean casserole recipe has been updated since posting. The video tutorial on instagram while similar, is outdated. Follow the written recipe instead. This is not your grandma’s green bean casserole. Let’s be honest, it needed a major upgrade. This recipe does just that with fresh green beans, garlic, white wine and Boursin cheese. It’s a completely new flavor profile that still delivers a creamy casserole with that signature crunchy onion top.
I don’t know where you’re from, but here in the Midwest, green bean casserole is a staple around the holidays. It’s usually served alongside several other side dishes and for that reason I always have a disposable chafing dish set on hand to keep all those sides warm. It’s a life saver when you have several dishes to bake and keep warm. If you’re looking for more holiday recipes check out my holidays page on this website that features tons of side dishes, entrees and desserts.
Tips for the Best Green Bean Casserole
- Use fresh green beans. Stop using brown canned green beans that are mushy.
- If you don’t want to use white wine, substitute with chicken stock.
- Top the casserole with the crunchy fried onions just before serving. I also only top half the casserole at first and then if that gets eaten, I’ll top the second half. The fried onions soften in the fridge and lose all their luster as leftovers. Just use what you need.
- Always taste test the green beans for doneness. Ovens are all different and your casserole may need more cooking time to fully soften those green beans.
Green Bean Casserole
Ingredients
- 3 lb green beans trimmed, cut, blanched
- 4 TB salted butter melted
- 1 medium/large yellow onion diced
- 4 cloves garlic minced
- 1/4 C flour
- 1/4 C dry white wine I use pinot grigio
- 2 1/4 C chicken stock
- 1 C heavy whipping cream
- 1 1/2 tsp salt
- 1 tsp pepper
- 1 wheel Boursin garlic and herb cheese
- Crispy Onions
Instructions
- Trim, cut green beans in half then boil for 4 minutes then shock in ice water and strain. Set aside.
- Melt butter over medium heat and cook onion for 10 minutes. Stirring occasionally.
- Add minced garlic and cook for 2 minutes.
- Stir in flour and cook 2 minutes more.
- Pour in white wine, whisk and cook for one minute.
- Add chicken stock and turn heat up and allow to thicken while whisking.
- Whisk in heavy whipping cream, salt, pepper, and boursin cheese. Whisk until fully incorporated and the cheese has melted.
- Add green beans to a baking pan and pour the sauce over the green beans. Mix well then bake covered at 375 for one hour. Remove from the oven, stir and top with fried onions.