Creamy Beans with Almonds

This green bean almond casserole elevates the traditional holiday side with a homemade creamy sauce and crunchy toasted almonds. The combination creates a dish that's both familiar and refreshingly different from the typical canned soup version that appears on many holiday tables.

I first served this at Thanksgiving when my mother in law mentioned she was tired of the same old green bean casserole. The toasted almonds won everyone over and it's now requested at every family gathering.

Ingredients

• Fresh green beans provide the perfect tender crisp texture and bright flavor that frozen beans simply cannot match
• Unsalted butter creates a rich base for the sauce while allowing you to control the salt level
• Garlic and onion build a foundation of aromatic flavor that permeates the entire dish
• Sliced mushrooms add umami depth and meaty texture though entirely optional
• All purpose flour thickens the sauce without making it gummy like some starches might
• Vegetable broth provides savory notes that complement the beans beautifully
• Whole milk or half and half creates creamy richness that coats every bean
• Parmesan cheese adds tangy saltiness and helps thicken the sauce further
• Sliced almonds deliver the essential crunchy texture contrast against the creamy beans

Step-by-Step Instructions

Blanch the Beans

Bring a large pot of well salted water to a rolling boil before adding your trimmed green beans. Cook them briefly for just 2 to 3 minutes until they turn bright green but remain slightly firm. Immediately drain and rinse under cold water to stop the cooking process which preserves their color and texture.

Create the Base

Melt butter in a skillet over medium heat until it begins to foam slightly. Add the minced garlic first cooking for about 30 seconds until fragrant before adding the onions and mushrooms. Cook this mixture for a full 5 minutes allowing the vegetables to soften and release their flavors into the butter.

Make the Sauce

Sprinkle flour evenly over the sautéed vegetables and stir constantly for exactly one minute to cook out the raw flour taste. This creates a roux that will thicken your sauce. Gradually add the vegetable broth and milk in a slow stream while whisking continuously to prevent lumps from forming. Continue cooking and stirring until the sauce coats the back of a spoon about 3 to 5 minutes.

Assemble and Season

Remove the skillet from heat before stirring in Parmesan cheese salt and pepper which prevents the cheese from becoming stringy. Gently fold in the blanched green beans ensuring every piece gets coated with the creamy sauce. Transfer this mixture to your greased baking dish spreading it evenly to the edges.

Bake to Perfection

Generously sprinkle the toasted almonds over the entire surface creating an even layer of crunch. Bake uncovered at 375°F for 20 to 25 minutes until the edges bubble and the top develops a light golden color indicating the flavors have melded together beautifully.

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The toasted almonds are truly what make this dish special. I discovered their importance accidentally when I ran out of french fried onions one Thanksgiving. Now I would never go back the nutty flavor complements the beans perfectly and stays crunchy even when leftovers are reheated.

Make Ahead Tips

This casserole shines as a prep ahead dish. Complete all steps except baking up to 24 hours in advance. Store covered in the refrigerator then bring to room temperature for 30 minutes before baking. If baking directly from the refrigerator add an extra 5 to 7 minutes to the cooking time. The almonds should be stored separately and added just before baking to maintain their crunch.

Flavor Variations

The recipe welcomes creative adaptations based on your preferences. For a more decadent version substitute the vegetable broth with chicken broth and add 2 tablespoons of sherry when creating the sauce. During holiday season try adding 1/4 teaspoon of nutmeg to the sauce for warmth. For a lighter spring version incorporate 1 tablespoon of lemon zest and substitute the almonds with toasted panko breadcrumbs.

Serving Suggestions

This versatile casserole pairs beautifully with roasted meats especially turkey chicken or pork loin. For an elegant dinner party serve alongside wild rice pilaf and cranberry sauce. The dish holds its heat well making it ideal for buffet style service during gatherings. Leftovers transform wonderfully into a light lunch when topped with a poached egg or added to a grain bowl with quinoa.

Nutritional Benefits

Green beans provide excellent nutritional value while keeping the calorie count reasonable. Each serving delivers a good amount of fiber supporting digestive health. The almonds contribute heart healthy fats and vitamin E while the homemade sauce eliminates the excessive sodium found in processed alternatives. By using fresh ingredients you create a side dish that satisfies both comfort food cravings and nutritional needs.

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Recipe FAQs

→ Can I make this green bean casserole ahead of time?

Yes! You can prepare the casserole up to 24 hours in advance. Complete all steps except baking, then cover and refrigerate. Before serving, let it sit at room temperature for 30 minutes, then bake as directed, adding 5-10 minutes to the cooking time since it will be starting cold.

→ How do I make this dairy-free?

To make a dairy-free version, substitute the butter with olive oil or plant-based butter, use unsweetened almond or oat milk instead of dairy milk, and omit the Parmesan cheese or replace it with nutritional yeast for a similar savory flavor. The toasted almonds will still provide plenty of richness and flavor.

→ Can I use frozen green beans instead of fresh?

Yes, frozen green beans work well in this casserole. There's no need to blanch them - simply thaw completely, pat dry with paper towels to remove excess moisture, and then proceed with the recipe as written. This is a great time-saving option when fresh beans aren't available.

→ What can I substitute for almonds if serving someone with a nut allergy?

For a nut-free version, substitute the almonds with toasted breadcrumbs, crushed potato chips, french-fried onions, or toasted pumpkin seeds. Any of these will provide a similar crunchy texture contrast to the creamy beans. Just be sure to check ingredients lists for allergen warnings.

→ How can I make this casserole more substantial for a main dish?

To transform this into a main dish, add 2 cups of diced cooked chicken, turkey, or ham to the bean mixture before baking. For a vegetarian protein boost, mix in 1½ cups of cooked quinoa or 1 cup of white beans. You might want to increase the sauce slightly by adding an extra ¼ cup each of broth and milk to accommodate the additional ingredients.

→ What other vegetables work well in this casserole?

This versatile casserole welcomes many vegetable additions. Try adding 1 cup of blanched asparagus pieces, peas, or broccoli florets along with the green beans. Roasted red peppers, water chestnuts, or corn kernels also add wonderful flavor and texture variety while keeping the dish's comforting appeal.