When it comes to the holidays—or really, any family gathering—there’s always one dish that has everyone coming back for seconds. For me, it’s this Green Bean Casserole with Almost-Burnt Almonds. Forget the bland, mushy casseroles of the past. This is the dish that proves a humble green bean casserole can steal the spotlight!
A Family Favorite with a Story
There’s something so satisfying about taking a classic recipe and giving it a fresh, modern twist. I still remember the first time I served this at Thanksgiving dinner a few years ago. The creamy, scratch-made sauce, the crunchy almond topping, and the perfectly crisp-tender green beans had my family raving. My kids, who usually avoid anything green, were actually fighting over the last spoonful—now that’s a win!
Simple Yet Showstopping
Let’s be honest: holiday cooking can feel overwhelming. That’s why I love this recipe—it’s elegant yet simple, and it comes together with a few basic ingredients. No canned soups, no shortcuts, just honest-to-goodness flavor. Plus, it fits right into my WW plan, so I can indulge without the guilt.
Perfect for Every Occasion
Whether you’re crafting your Thanksgiving side dishes or just looking for a weeknight winner, this green bean casserole will hit all the right notes. It’s more than just a dish; it’s the memory of gathering around the table, sharing laughter, and enjoying something truly delicious together. Trust me—this one’s a keeper!
Table of Contents
Look at the Recipe
- A Modern Twist: This Green Bean Casserole with Almost-Burnt Almonds is a fresh, vibrant update to the classic dish, made entirely from scratch for unbeatable flavor and texture.
- Perfect Crunch: The almost-burnt almonds add a rich, nutty flavor that pairs beautifully with the creamy sauce and crispy panko topping.
- Fresh Ingredients: Say goodbye to canned soups! This recipe uses fresh green beans, caramelized onions, and garlic for a wholesome, natural taste.
- Great for Any Occasion: Whether it’s a Thanksgiving side dish, a holiday feast, or just a hearty family dinner, this casserole fits the bill.
- WW-Friendly: Indulgent and satisfying, yet light enough to stay within your WW points budget—only 7 points per serving!
This dish delivers on all fronts: it’s flavorful, healthy, and so satisfying that everyone will be asking for seconds!
Ingredients Needed
- Green Beans: Fresh green beans for a crisp-tender base.
- Butter and Olive Oil: For sautéing and enriching the sauce.
- Yellow Onion and Garlic: Adds depth and sweetness to the sauce.
- Vegetable Stock Base: Enhances the umami in the creamy sauce.
- Whole Milk and Flour: Creates the creamy béchamel base for the sauce.
- Apple Cider Vinegar: Provides a subtle tang to balance the richness.
- Panko Breadcrumbs: Adds crunch to the topping.
- Almonds: Toasted to perfection for a nutty flavor.
How to Make Green Bean Casserole with Almost-Burnt Almonds
Toast the Almonds: Spread raw almonds on a baking sheet and roast until golden-brown and aromatic. Chop and set aside.
Blanch the Green Beans: Quickly boil green beans until crisp-tender, then transfer to an ice bath to stop cooking.
Make the Sauce: Sauté onions and garlic, then whisk in flour to create a roux. Gradually add milk and water, cooking until thickened. Add a touch of vinegar for brightness.
Assemble the Casserole: Mix green beans with the sauce and transfer to a greased baking dish. Top with a mixture of almonds, panko, and olive oil.
Bake: Bake until the casserole is bubbling and the topping is deeply toasted. Let rest before serving.
Storage & Serving Tips
Storage Tips
- Refrigerate Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, so it tastes just as delicious (if not better) the next day!
- Reheat Like a Pro: Pop the casserole back in the oven at 350°F for 10–15 minutes to restore that crispy topping. Avoid microwaving—it’ll make the topping soggy.
- Freeze for Later: Want to make it ahead of time? Freeze the assembled casserole (without the topping) for up to 2 months. Thaw overnight in the fridge, add the almond-panko topping, and bake as instructed.
Serving Tips
- Pair It Up: This dish shines alongside roasted turkey, ham, or chicken. It’s also fabulous with mashed potatoes and cranberry sauce for a classic holiday spread.
- Make It the Star: Add a side of crusty bread and a light salad, and you’ve got a balanced vegetarian main course!
- Garnish for Extra Flair: Just before serving, sprinkle a pinch of freshly cracked black pepper or a handful of additional toasted almonds for that chef’s kiss finish.
Simple, practical, and oh-so-delicious—these tips ensure your Green Bean Casserole with Almost-Burnt Almonds steals the show every time!
Tips & FAQs
Can I use canned green beans?
Yes, but fresh or frozen beans will provide a better texture and flavor. If using canned, be sure to drain and rinse them well.
Can I make this dish ahead of time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. Add the almond-panko topping just before baking.
How can I make this gluten-free?
Swap the all-purpose flour for a gluten-free flour blend and use gluten-free breadcrumbs instead of panko.
Can I substitute almonds?
Pecans or hazelnuts make excellent substitutes if you prefer a different nutty flavor.
What’s the secret to perfectly toasted almonds?
Keep an eye on them while baking! Almonds can quickly go from golden to burnt, so check them after 10 minutes.
Description
A fresh, vibrant twist on the classic green bean casserole, made from scratch with creamy sauce, toasted almonds, and panko for the perfect crunch.
Ingredients
For the Green Beans and Sauce
For the Topping
Instructions
Toast the Almonds:
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Preheat the oven to 350°F. Spread almonds on a baking sheet and bake for 12-15 minutes until golden and aromatic. Chop and set aside.
Blanch the Green Beans:
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Bring a pot of salted water to a boil. Add green beans and cook for 4 minutes until crisp-tender. Transfer to an ice bath, then drain and pat dry.
Prepare the Sauce:
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Sauté onions and garlic in butter and olive oil until golden. Stir in flour, then gradually whisk in milk and water. Cook until thickened, then season with salt, pepper, and apple cider vinegar.
Assemble the Casserole:
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Combine green beans with the sauce and transfer to a greased baking dish. Top with a mixture of almonds, panko, and olive oil.
Bake:
-
Bake at 350°F for 20-25 minutes until bubbly and golden on top.
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 15g5%
- Sugars 4g
- Points per serving 7
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This Green Bean Casserole with Almost-Burnt Almonds is a labor of love and a family favorite in our home. The first time I made it, my husband—who’s a green bean skeptic—went back for seconds, declaring it “restaurant-worthy.” My kids, who usually wrinkle their noses at anything green, surprised me by finishing their plates and asking for more. That’s when I knew this recipe was a keeper! The creamy sauce, the nutty almonds, and the crunchy topping bring everyone to the table with smiles. It’s a dish that turns even picky eaters into fans, and it’s a joy to make every time.
