Pork And Green Bean Casserole – Comforting, Savory, And Weeknight-Friendly
This Pork and Green Bean Casserole brings cozy, familiar flavors together in one pan. Tender pieces of pork, crisp-tender green beans, and a creamy, savory sauce get baked under a golden, crunchy topping. It’s hearty without being heavy, and it uses simple ingredients you probably already have.
Whether you’re feeding a family or prepping for the week, this casserole hits the spot. Serve it as a main dish with rice, mashed potatoes, or warm bread to soak up the sauce.
Pork And Green Bean Casserole - Comforting, Savory, And Weeknight-Friendly
Ingredients
Method
- Preheat and prep: Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.Pat the pork dry and season with 1 teaspoon salt, 1/2 teaspoon pepper, and the paprika.
- Blanch the green beans: Bring a large pot of salted water to a boil. Add green beans and cook 3–4 minutes until bright green and slightly tender. Drain and rinse under cold water to stop cooking.Set aside.
- Sear the pork: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add half the pork in a single layer and sear 2–3 minutes per side until lightly browned but not fully cooked. Remove to a plate.Repeat with remaining oil and pork.
- Sauté aromatics: Reduce heat to medium. Add butter to the skillet. Once melted, add onion and mushrooms with a pinch of salt.Cook 5–6 minutes until softened and lightly browned. Stir in garlic and thyme; cook 30 seconds until fragrant.
- Make the sauce: Sprinkle flour over the vegetables. Stir and cook 1 minute.Slowly whisk in chicken broth, then milk, until smooth. Simmer 2–3 minutes until slightly thickened.
- Finish the sauce: Stir in sour cream, Dijon, and Worcestershire. Taste and season with salt and pepper.If using cheese, stir in half now to melt.
- Combine in the dish: Add blanched green beans and seared pork to the baking dish. Pour the sauce over and gently toss to coat. Sprinkle remaining cheese on top if using.
- Add the topping: Mix your crunchy topping with a tablespoon of melted butter (optional) and sprinkle evenly over the casserole.
- Bake: Bake 20–25 minutes until bubbling around the edges and the topping is golden.Pork should reach an internal temperature of 145°F (63°C).
- Rest and serve: Let the casserole rest 5–10 minutes. Garnish with chopped parsley and serve warm.
What Makes This Recipe So Good
- Flavor-packed but simple: Seared pork brings big flavor, and the creamy mushroom-onion sauce ties everything together without fuss.
- Great texture contrast: Juicy pork, tender green beans, and a crisp, toasty topping make every bite interesting.
- Balanced richness: A touch of broth and sour cream (or Greek yogurt) keeps the sauce creamy but not heavy.
- Flexible and forgiving: Swap the pork cut, use fresh or frozen green beans, and choose your favorite crunchy topping.
- Make-ahead friendly: Assemble earlier in the day and bake when you’re ready to eat.
Shopping List
- Pork: 1.5 pounds pork tenderloin or boneless pork chops, cut into bite-size pieces
- Green beans: 1.5 pounds fresh green beans, trimmed and cut into 2-inch pieces (or a 24-ounce bag frozen, thawed)
- Onion: 1 medium yellow onion, diced
- Mushrooms: 8 ounces cremini or white mushrooms, sliced (optional but recommended)
- Garlic: 3 cloves, minced
- Butter: 3 tablespoons
- Flour: 3 tablespoons (for thickening)
- Chicken broth: 1.5 cups, low-sodium
- Milk or half-and-half: 1 cup
- Sour cream or Greek yogurt: 1/2 cup
- Dijon mustard: 1 teaspoon
- Worcestershire sauce: 1 teaspoon
- Cheese (optional): 1 cup shredded Gruyère, Swiss, or cheddar
- Crunchy topping: 1.5 cups crushed buttery crackers, panko, or crispy fried onions
- Olive oil: 2 tablespoons
- Seasonings: Kosher salt, black pepper, paprika (1/2 teaspoon), dried thyme (1/2 teaspoon)
- Fresh parsley: A small handful, chopped (optional garnish)
Step-by-Step Instructions
- Preheat and prep: Heat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.Pat the pork dry and season with 1 teaspoon salt, 1/2 teaspoon pepper, and the paprika.
- Blanch the green beans: Bring a large pot of salted water to a boil. Add green beans and cook 3–4 minutes until bright green and slightly tender. Drain and rinse under cold water to stop cooking.Set aside.
- Sear the pork: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add half the pork in a single layer and sear 2–3 minutes per side until lightly browned but not fully cooked. Remove to a plate.Repeat with remaining oil and pork.
- Sauté aromatics: Reduce heat to medium. Add butter to the skillet. Once melted, add onion and mushrooms with a pinch of salt.Cook 5–6 minutes until softened and lightly browned. Stir in garlic and thyme; cook 30 seconds until fragrant.
- Make the sauce: Sprinkle flour over the vegetables. Stir and cook 1 minute.Slowly whisk in chicken broth, then milk, until smooth. Simmer 2–3 minutes until slightly thickened.
- Finish the sauce: Stir in sour cream, Dijon, and Worcestershire. Taste and season with salt and pepper.If using cheese, stir in half now to melt.
- Combine in the dish: Add blanched green beans and seared pork to the baking dish. Pour the sauce over and gently toss to coat. Sprinkle remaining cheese on top if using.
- Add the topping: Mix your crunchy topping with a tablespoon of melted butter (optional) and sprinkle evenly over the casserole.
- Bake: Bake 20–25 minutes until bubbling around the edges and the topping is golden.Pork should reach an internal temperature of 145°F (63°C).
- Rest and serve: Let the casserole rest 5–10 minutes. Garnish with chopped parsley and serve warm.
Storage Instructions
- Refrigerate: Cool completely, then cover tightly. Store for up to 4 days.
- Reheat: Warm portions in a 325°F oven, covered, for 15–20 minutes, or microwave in 60-second bursts, stirring as needed.
- Freeze: Assemble without the crunchy topping, wrap well, and freeze up to 2 months.Thaw overnight in the fridge, add topping, and bake.
- Make-ahead: Assemble up to 24 hours ahead (hold the topping). Add topping right before baking.
Benefits of This Recipe
- Protein-rich and satisfying: Pork provides high-quality protein that keeps you full.
- Vegetable forward: Green beans add fiber, vitamins, and crisp texture.
- Family-friendly: Mild flavors and creamy sauce appeal to picky eaters.
- Budget-smart: Uses affordable cuts and pantry staples, with flexibility to swap ingredients.
- One-pan convenience: Everything comes together in one casserole dish for easy serving and cleanup.
Pitfalls to Watch Out For
- Overcooking the pork: Sear quickly and finish in the oven. Going too long makes it tough.
- Watery sauce: Don’t skip the flour step, and simmer until slightly thick before combining.
- Soggy topping: Add the crunchy layer right before baking and avoid covering it in the oven.
- Underseasoning: Taste the sauce and adjust salt, pepper, and acid (Dijon/Worcestershire) for balance.
- Mushy beans: Blanch briefly and cool quickly so they keep some bite in the oven.
Recipe Variations
- Skillet-to-oven version: Use an oven-safe skillet to sear, make the sauce, and bake in the same pan.
- Bacon boost: Cook 3–4 slices chopped bacon first, remove, and use the drippings to sauté.Sprinkle bacon over the topping before baking.
- Herb and lemon: Add 1 teaspoon lemon zest and a squeeze of juice to the sauce, plus fresh tarragon or thyme.
- Cheesy comfort: Swap in sharp cheddar and add a pinch of smoked paprika for a richer, “homestyle” vibe.
- Healthier twist: Use Greek yogurt, skip the cheese, and top with whole-wheat panko mixed with olive oil.
- Gluten-free: Replace flour with cornstarch slurry (1.5 tablespoons cornstarch mixed with 3 tablespoons cold water), and use GF panko or crushed rice crackers.
- No-mushroom option: Double the onions or add diced celery for body.
- Slow-cooker shortcut: Toss raw pork chunks, green beans, onion, garlic, broth, Dijon, and seasonings in the slow cooker on Low for 4–5 hours. Stir in a cornstarch slurry and dairy at the end to thicken, transfer to a dish, add topping, and broil to crisp.
FAQ
Can I use canned green beans?
Yes, but the texture will be softer. If using canned, drain very well and skip the blanching step.
Reduce baking time by 5 minutes to prevent overcooking.
What cut of pork works best?
Pork tenderloin or boneless center-cut chops are ideal. They cook quickly and stay tender. If using shoulder, cut small and cook a few minutes longer until tender.
Can I substitute the dairy?
You can use full-fat coconut milk for the milk/cream and a dairy-free yogurt for the sour cream.
Choose a neutral-flavored brand and season well for balance.
How do I make it spicier?
Add 1/2 teaspoon red pepper flakes to the sauce, or stir in a teaspoon of hot sauce. A pinch of cayenne in the topping also works.
Can I assemble and freeze it unbaked?
Yes. Assemble without the topping, wrap tightly, and freeze up to 2 months.
Thaw overnight, add the topping, and bake until hot and bubbly.
What should I serve with it?
Mashed potatoes, buttered rice, egg noodles, or crusty bread are perfect for soaking up the sauce. A simple green salad or roasted carrots rounds out the meal.
Final Thoughts
This Pork and Green Bean Casserole is the kind of recipe you lean on when you want comfort without complication. It’s cozy, flexible, and easy to personalize with what you have.
Keep the steps simple, season thoughtfully, and don’t rush the sauce. With a golden, crunchy top and a creamy, flavorful center, it’s a crowd-pleaser you’ll make again and again.
