Green Bean Casserole with Pecans or Walnuts

Green bean casserole is a staple on many holiday tables—creamy, comforting, and topped with crispy onions. But what if you want to surprise your guests with a creative twist that adds texture, flavor, and a touch of elegance? Enter the green bean casserole with pecans or walnuts—a nutty upgrade that delivers a delightful crunch and rich, buttery notes.

Incorporating toasted nuts like pecans or walnuts transforms the traditional green bean casserole into a festive side dish that stands out. The nuts add a warm, slightly sweet flavor that pairs beautifully with the tender green beans and creamy mushroom sauce. Plus, nuts bring extra nutrients and healthy fats, making this casserole a deliciously wholesome choice.

Whether you’re aiming for a new Thanksgiving centerpiece or a Christmas side that sparks conversation, this recipe will elevate your holiday spread with ease and flair.

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Why Add Pecans or Walnuts to Your Green Bean Casserole?

• Crunch and texture: Nuts add a satisfying crunch that complements the creamy casserole and crispy onion topping.

• Rich flavor: Toasting the nuts brings out a buttery, nutty aroma that enhances the dish.

• Nutritional boost: Pecans and walnuts provide healthy fats, protein, and antioxidants.

• Visual appeal: Chopped nuts sprinkled over the top create a rustic, inviting look.

• Unique twist: Adds a gourmet touch to a traditional comfort food favorite.

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Ingredients for Green Bean Casserole with Pecans or Walnuts

This recipe serves 6 to 8 people.

For the Green Beans

• 1 ½ pounds fresh green beans, trimmed and cut into 2-inch pieces

For the Mushroom Cream Sauce

• 2 tablespoons olive oil

• 1 medium yellow onion, finely diced

• 3 cloves garlic, minced

• 10 ounces fresh mushrooms, finely chopped (button or cremini)

• ¼ cup all-purpose flour

• 1 ¾ cups unsweetened almond milk or oat milk

• ¾ cup low-sodium vegetable broth

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• ⅓ cup plain Greek yogurt or dairy-free yogurt alternative

For the Nutty Topping

• 1 cup chopped pecans or walnuts, toasted

• 1 cup crispy fried onions (store-bought or homemade)

• 2 tablespoons unsalted butter, melted

• Optional: 1 tablespoon maple syrup or honey (for a touch of sweetness)

• Pinch of sea salt

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How to Toast Pecans or Walnuts Perfectly

Toasting nuts brings out their natural oils and intensifies their flavor—key for this recipe.

1. Preheat oven to 350°F (175°C).

2. Spread nuts in a single layer on a baking sheet.

3. Bake for 7–10 minutes, stirring halfway through, until nuts are fragrant and golden.

4. Remove from oven and let cool before chopping.

5. Alternatively, toast nuts in a dry skillet over medium heat for 4–5 minutes, stirring frequently.

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Preparing the Fresh Green Beans

Fresh green beans give this casserole a bright, crisp base.

1. Bring a large pot of salted water to a boil.

2. Add green beans and blanch for 4–5 minutes until bright green and just tender.

3. Drain and immediately plunge into ice water to halt cooking and preserve color.

4. Drain again and pat dry thoroughly.

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Making the Creamy Mushroom Sauce

This homemade sauce replaces canned soup for a fresher, more flavorful casserole.

1. Heat olive oil in a large skillet over medium heat.

2. Sauté diced onion for 4-5 minutes until translucent.

3. Add garlic and chopped mushrooms; cook until mushrooms release moisture and it evaporates (about 8-10 minutes).

4. Stir in flour and cook for 2-3 minutes to eliminate raw flavor.

5. Gradually whisk in almond milk and vegetable broth, cooking until sauce thickens (about 5-7 minutes).

6. Season with salt, pepper, and garlic powder.

7. Remove from heat and stir in Greek yogurt for creaminess.

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Assembling the Casserole with Nutty Topping

1. Preheat oven to 375°F (190°C).

2. In a large bowl, combine blanched green beans and mushroom cream sauce. Mix gently until well coated.

3. Transfer the mixture to a greased 9×9-inch casserole dish or similar.

4. In a small bowl, toss toasted nuts with melted butter, maple syrup (optional), and a pinch of salt.

5. Evenly sprinkle the nut mixture over the green beans.

6. Top with crispy fried onions for added crunch and flavor.

7. Bake uncovered for 25–30 minutes or until bubbly and golden on top.

8. Let rest for 5 minutes before serving.

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Tips for the Best Green Bean Casserole with Nuts

• Dry your green beans thoroughly after blanching to prevent sogginess.

• Toast the nuts fresh for maximum flavor and crunch.

• Mix nuts and onions just before baking to maintain texture.

• Add a hint of sweetness with maple syrup or honey for a festive touch.

• Use fresh mushrooms for a rich sauce without preservatives.

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Variations and Add-Ins to Try

• Add fresh herbs: Thyme or rosemary add warmth and depth.

• Use mixed nuts: Combine pecans, walnuts, and even slivered almonds.

• Make it vegan: Use plant-based yogurt and dairy-free butter alternatives.

• Spice it up: Add a pinch of smoked paprika or cayenne for subtle heat.

• Add cheese: A sprinkle of sharp cheddar or Gruyère mixed into the sauce adds richness.

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Serving Suggestions

This nutty green bean casserole pairs well with a variety of holiday mains:

• Roasted turkey or chicken

• Herb-crusted ham substitute or nut roast

• Mashed potatoes or roasted sweet potatoes

• Cranberry sauce or apple chutney

• Dinner rolls or crusty bread

The nutty crunch and creamy texture complement savory mains beautifully.

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Make-Ahead and Storage Advice

• Prepare the mushroom sauce and blanch the green beans a day ahead. Refrigerate separately.

• Assemble the casserole and add the nut and onion topping just before baking.

• Store leftovers in an airtight container in the refrigerator for 3-4 days.

• Reheat in the oven at 350°F (175°C) for 15 minutes to revive crispness.

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Nutritional Benefits of Adding Pecans or Walnuts

• Rich in omega-3 fatty acids, especially walnuts

• High in antioxidants

• Good source of protein and fiber

• Contain vitamins E and B6, magnesium, and healthy fats

• Aid heart health and support brain function

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Frequently Asked Questions

Can I use canned green beans?
Fresh green beans are preferred for the best texture and flavor. Canned can be used in a pinch but drain thoroughly.

Are pecans or walnuts better for this recipe?
Both work well. Pecans have a sweeter, buttery flavor; walnuts are earthier and slightly bitter.

Can I make this gluten-free?
Yes! Use gluten-free flour for the sauce and check that fried onions are gluten-free or make your own.

Can I prepare this casserole entirely ahead of time?
You can assemble it up to a day before baking. Add the nut and onion topping just before cooking.

How do I keep the nut topping crunchy?
Add nuts and onions fresh before baking, and avoid covering the casserole tightly during baking.

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Final Thoughts: Elevate Your Holiday Table with Nutty Crunch

This green bean casserole with pecans or walnuts adds texture, flavor, and festive flair to your holiday menu. The creamy mushroom sauce, fresh green beans, and crunchy nut topping create a harmonious blend of tastes and textures that will delight guests of all ages.

Whether you’re trying something new or simply want to impress your family and friends, this nutty casserole is the perfect side to elevate your Thanksgiving or Christmas feast.