This elevated take on traditional green bean casserole brings a delicious twist to a holiday classic. Fresh green beans and mushrooms are tossed in a luscious homemade cream sauce infused with ground walnuts for an irresistible depth of flavor and texture. Topped with a golden, crunchy blend of buttery cracker crumbs and toasted walnuts, this comforting side dish delivers the perfect balance of creamy, savory and crunchy in every bite. It’s sure to steal the spotlight at the holiday table!
1 Tbsp butter or ⅓ second cooking spray
¾ cup California walnuts, divided
2 Tbsp unsalted butter
½ cup butter crackers, crushed (such as Ritz)
1 garlic clove, grated
1 ½ lbs green beans, trimmed, cut in half, blanched
4 cups water, iced
4 Tbsp unsalted butter, plus more for greasing
2 shallots, chopped
8 oz baby bella, thinly sliced
8 oz shiitake, stems removed and thinly sliced
2 tsp kosher salt
Freshly ground black pepper, to taste
2 Tbsp all-purpose flour
1 ½ cups heavy cream
½ cup sour cream
¼ cup Parmesan cheese, finely grated
Preheat the oven to 375ºF. Grease a 2.5-quart baking dish with butter or cooking spray. Set aside.
In a food processor fitted with the blade attachment, add the walnuts and pulse until finely chopped. Reserve 1/2cup for the green bean mixture and 1/4 cup for the cracker topping. Set aside.
For the Browned Butter Cracker Topping: In a medium skillet, add the butter and allow to melt, swirling the pan throughout cooking until the butter is nicely golden brown, 6 to 8 minutes. Add the crushed butter crackers and garlic during the last few minutes of the butter browning and allow to toast until lightly browned. Stir in ¼ cup of the finely chopped walnuts during the last minute of cooking. Remove to a bowl to set aside to cool.
For the Green Bean Mixture: Bring a large pot of water to a boil. Add the green beans and allow to cook for 4 minutes until bright green and crisp-tender. Using a slotted spoon, remove to a bowl of ice water to stop the cooking. Drain and pat very dry.
Meanwhile, in a large skillet, melt the butter over medium heat. Add the shallots and cook for 2 minutes. Add the mushrooms and allow to cook for 8 minutes, stirring occasionally, until their liquid has evaporated and they are deep golden brown. Season salt and pepper to taste.
Add the flour and stir to coat the mushrooms. Gently stir in the heavy cream and allow the mixture to simmer until slightly thickened, 3 to 4 minutes.
Turn off the heat and stir in the sour cream and the remaining 1/2 cup of walnuts. Add the green beans and stir to coat.
Transfer the mixture to the prepared casserole dish and evenly top with the Browned Butter Cracker topping and Parmesan cheese.
Bake for 20 to 22 minutes until golden brown and bubbling on the sides. Allow to sit for 5 minutes before serving.
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