Green Bean Casserole with Crispy Onion Panko Top
This Green Bean Casserole with Crispy Onion Panko Top is a creamy, crunchy, and savory comfort dish perfect for any gathering or holiday meal.
Equipment
- Large Pot
- Colander
- Skillet
- Mixing Bowl
- 9x13 inch Baking Dish
- Measuring Cups & Spoons
- Wooden spoon or spatula
Ingredients
- 1 pound fresh green beans trimmed
- 1 can cream of mushroom soup
- 1 cup milk
- 1 cup onion diced
- 1 cup turkey bacon cooked and crumbled
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup panko bread crumbs
- 1 cup crispy fried onions
- 2 tablespoons olive oil
Instructions
- Fill a large pot with water and bring it to a boil. Add the trimmed fresh green beans and blanch them for 3-4 minutes until bright green and just tender. Immediately transfer to a colander and rinse under cold water to stop cooking.
- Heat a skillet over medium heat. Add diced onion and sauté until translucent and fragrant, about 5 minutes. Remove onions and set aside. In the same skillet, cook turkey bacon until crisp. Crumble bacon and set aside with onions.
- Add olive oil to the skillet, then toss in panko breadcrumbs. Toast over medium heat, stirring frequently, until golden brown and crispy, about 3-5 minutes. Remove from heat and mix in crispy fried onions.
- In a large mixing bowl, whisk together cream of mushroom soup, milk, garlic powder, salt, and black pepper. Stir in blanched green beans, sautéed onions, and crumbled turkey bacon until well coated.
- Preheat oven to 350°F (175°C). Transfer green bean mixture into baking dish and spread evenly. Sprinkle toasted panko and crispy fried onion mixture over the top. Bake uncovered for 25-30 minutes until topping is golden brown and casserole is bubbling.
- Remove casserole from oven and let cool a few minutes before serving to allow sauce to thicken slightly. Serve as a comforting side dish alongside your favorite mains.
Notes
- Use fresh green beans for the best texture and flavor; avoid canned or frozen.
- Toasted panko adds a nutty flavor and extra crunch beyond store-bought crispy onions.
- Adjust salt and pepper carefully as soup and bacon add saltiness already.
- Bake just until bubbly and golden to prevent mushy green beans.
- This casserole can be assembled a day ahead and refrigerated before baking.