A few days ago, I mentioned I’d be sharing a Thanksgiving recipe that features Panko bread crumbs, and here it is: a fresh and flavorful Panko-Topped Green Bean Casserole that’s a delightful twist on the classic. I originally found this recipe through Kikkoman, and it was such a welcome change from the traditional version. Instead of relying on canned green beans and fried onions, this one starts with fresh green beans, which are quickly blanched to preserve their vibrant color and crisp-tender texture.

The topping is where things really shine. For the base, you sauté onions, mushrooms, and garlic in butter until they’re golden and aromatic, creating a savory base that adds depth to every bite. Then comes the familiar comfort: a can of cream of mushroom soup, which brings everything together in that creamy, nostalgic way we all expect from a green bean casserole. But instead of the usual fried onion topping, you finish it off with a generous sprinkle of crunchy Panko bread crumbs—and let me tell you, that crisp topping is a game-changer.

Panko Topped Geen Bean Casserole | realmomkitchen.com

I especially loved the use of fresh ingredients in this version. The green beans stayed bright and flavorful, and the fresh mushrooms added a lovely earthiness that elevated the whole dish. If you’re short on time, I imagine thawed frozen green beans would work just fine, though fresh really makes it feel holiday-worthy. And that Panko topping? So simple, yet so satisfying. You could easily add it to your own favorite green bean casserole recipe for a little extra crunch and flair. It’s a new twist on a thanksgiving side dish.

Ingredients for Panko-Topped Green Bean Casserole

FRESH STRING BEANS
BUTTER
MUSHROOMS
ONION
GARLIC
CREAM OF MUSHROOM SOUP
KIKKOMAN PANKO BREAD CRUMBS

Instructions for Panko-Topped Green Bean Casserole

Prep the green beans: Rinse the fresh green beans thoroughly, then snap off the stem ends and discard. If the beans are long, break them into 2–3 smaller pieces for easier serving and a more traditional casserole texture.

Blanch and chill: Bring a large pot of water to a boil (no salt needed). Add the green beans and cook for about 3 minutes—just until they’re bright green and slightly tender. For softer beans, let them go a minute longer. Immediately transfer the beans to a bowl of ice water and let them sit for 5 minutes to stop the cooking and lock in that vibrant color. Drain well.

Layer the casserole: Lightly grease an 11×7-inch baking dish and spread the blanched green beans evenly across the bottom.

Make the savory topping: In a large skillet, melt butter over medium heat. Add sliced mushrooms, diced onions, and minced garlic. Sauté until the onions are soft and the mushrooms are golden and fragrant. Stir in one can of cream of mushroom soup and mix until everything is well combined and creamy.

Assemble and bake: Pour the mushroom mixture evenly over the green beans in the casserole dish. Sprinkle the top with Panko breadcrumbs for a crispy, golden finish.

Bake to perfection: Bake at 350°F oven for about 20 minutes, or until the Panko topping is lightly browned and the casserole is bubbling at the edges.

Frequently Asked Questions

Can I use frozen green beans instead of fresh?
Yes! Frozen green beans work well if you’re short on time. Just thaw them completely and pat them dry before layering in the casserole dish to avoid excess moisture.

Do I need to blanch the green beans?
Blanching helps preserve the beans’ bright color and crisp-tender texture. If you’re using fresh beans, it’s worth the extra step. For frozen beans, blanching isn’t necessary—just make sure they’re thawed and drained.

Can I make this casserole ahead of time?
Absolutely. You can prep the green beans and sautéed topping a day in advance. Assemble everything except the Panko topping, refrigerate, and then add the crumbs just before baking to keep them crisp.

What kind of mushrooms work best?
Button mushrooms or cremini mushrooms (baby bella) are great choices. They add a mild, earthy flavor and hold up well during sautéing and baking.

Can I use homemade cream of mushroom soup?
Yes! If you prefer to skip the canned version, a homemade mushroom cream sauce adds a rich, fresh flavor. Just make sure it’s thick enough to coat the beans without making the casserole too soupy.

What’s the best way to get the Panko topping golden and crisp?
Bake uncovered at 350°F for about 20 minutes. If you want extra crunch, you can lightly drizzle melted butter over the Panko before baking or broil for the last 1–2 minutes—just watch closely to avoid burning.

Can I add cheese to this casserole?
Definitely! A sprinkle of shredded Parmesan or Gruyère mixed into the mushroom layer or on top of the Panko adds a savory boost. Just keep the balance so the topping stays crisp.

What can I serve this with? It’s a perfect side for Thanksgiving turkey, roasted chicken, or glazed ham. It also pairs beautifully with stuffing, mashed potatoes, and cranberry sauce for a classic holiday spread.

The Virtual Progressive Thanksgiving continues today at the Unsophisticook with holiday cranberry salad.

I also have a list of other fabulous Thanksgiving sides for you:

Panko Topped Green Bean Casserole

Real Mom Kitchen

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Ingredients

▢ 1-1/2 pounds fresh string beans
▢ 5 tablespoons butter or margarine
▢ 1 10 oz package fresh mushrooms sliced
▢ ½ cup sliced onions
▢ 2 cloves of garlic crushed
▢ 1 can Cream of Mushroom Soup
▢ 1 cup Kikkoman Panko Bread Crumbs

Instructions

Wash green beans and break off ends and discard. Then break beans into smaller pieces if desired. I break the beans into 3 to 2 pieces depending on how long they are.
Place beans into boiling water (with no salt in the water) for 3 minutes or slightly longer for a more tender bean. Remove beans and blanch in a bowl of ice water for 5 minutes. Remove from ice water and drain.
Layer the blanched string beans in the bottom of a greased casserole dish (I used an 11x 7 dish).
Melt butter in a large skillet. Sauté the mushrooms, onions and garlic in the butter until the onions are soft, add the can of mushroom soup. Stir to combine soup and vegetables in the skillet, pour mixture over the string beans.
Sprinkle with Panko Bread Crumbs. Bake at 350º for 20 minutes or bread crumbs are browned.

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