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Green Bean Casserole



prep time:

40 mins

cook time:

30 mins

Total time:

1 hours 10 mins




  • 4 cups fresh green beans


  • Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

    3 tablespoons

  • 2 tablespoons flour

  • 2 cups whole milk

  • Vermont Creamery Crème Fraîche

    ½ cup

  • 1 tsp salt

  • ½ tsp black pepper

  • topping

  • ½ cup almonds, finely chopped

  • ½ cup bread crumbs

  • 2 tablespoons parsley, chopped

  • Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

    ¼ cup

  • Vermont Creamery Classic Goat Cheese Crumbles

    ½ cup

  • Directions

    1. Preheat the oven to 375.
    2. Start by blanching the green beans. Quickly cook the green beans in boiling water for 2-3 minutes, then drain and plunge the beans in an ice bath to stop the cooking process.Place the beans in a 9 x 13-inch casserole dish. Set aside.
    3. Next move onto making the cream sauce for the casserole. In a medium saucepan over medium-high heat, lightly toast the flour for 2-3 minutes, which helps cook off some of the flour flavor. Add in the 3 tablespoons of butter and gently whisk to combine into a thick paste.
    4. Pour in the milk and whisk regularly until the milk thickens and coats the back of a spoon, about 10-15 minutes. Once thickened, add in the crème fraiche, salt and black pepper. Pour the crème fraîche mixture over the green beans and stir to combine.
    5. In a small frying pan over medium heat, toast the almonds until fragrant and lightly brown. Pour the toasted almonds into a small bowl and set aside. In the warm frying pan, melt ¼ cups of butter and pour over the toasted almonds. To this add the breadcrumbs and chopped parsley and stir well.
    6. Top with the almond breadcrumb mix and 1/2 cup crumbled goat cheese and bake for 25-30 minutes until warmed through and lightly browned on top.