Onions and mushrooms add texture and flavor, and the delicious sauce is made with sour cream and Dijon mustard. This delicious casserole is nothing like the recipe you might be familiar with, typically made with canned green beans, cream of mushroom soup, and packaged fried onions. If you’re not a fan of canned/processed stuff but are a big fan of fresh green beans and topping your vegetables with cheese, then you will enjoy this version!
Ingredients
Recipe Card
The easy sauce is made with sour cream, garlic, shredded cheese, and my secret ingredient – cayenne pepper – which adds just the right amount of heat. The mixture is topped with shredded cheddar and – for crispness – with “panko” made from crushed pork rinds. Then, I bake it until the cheese is melted and the casserole is heated through. The result is a wonderfully flavorful casserole made with real food ingredients.
Sour cream: I tried using Greek yogurt and felt it wasn’t as good. Mustard: I use Dijon mustard. It’s creamier and less vinegary than yellow mustard. Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Kosher salt and black pepper: I use Diamond Crystal Kosher Salt. Cayenne pepper: Just a little. It doesn’t make the casserole spicy; it merely adds an interesting layer of flavor. Fresh green beans: I encourage you to use fresh green beans, not frozen and definitely not canned. Butter: I use unsalted butter. You can use olive oil if you prefer. Vegetables: I use onions and mushrooms. It’s especially easy to use pre-sliced mushrooms. Shredded cheddar: I use sharp cheddar. Crunchy topping: Pork rind panko crumbs add color and crunch to the casserole. Almond meal is another good topping.
Mix the sour cream with the Dijon mustard, garlic, salt, pepper, and cayenne pepper. Steam the green beans in the microwave. Cook them until they are tender-crisp. Don’t overcook them. Drain them in a colander. Mix all the ingredients together (except for half the cheese and the pork rinds). Bake until the casserole is heated through and the cheese is melted, about 20 minutes at 400°F. You can use store-bought pork panko or make your own by placing pork rinds in a resealable bag and using a rolling pin to crush them, as shown in the photo below. The food processor also works well to crush plain pork rinds into pork “breadcrumbs.”
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You can also reheat it uncovered in a 350°F oven. I don’t recommend freezing this casserole.
