If you love comfort food with a touch of elegance, this Green Bean Casserole with Mushrooms and Parmesan Recipe is about to become your new favorite. It takes the classic green bean casserole up a notch by incorporating earthy mushrooms and the nutty, salty goodness of Parmesan cheese that creates an irresistible creamy sauce topped with a golden, crispy crumb layer. It’s a perfect blend of fresh green beans, rich flavors, and textures that work together to brighten any meal, whether it’s a holiday feast or a simple weeknight dinner.
Ingredients You’ll Need
Every ingredient in this Green Bean Casserole with Mushrooms and Parmesan Recipe plays an essential role in building the rich, satisfying flavors and textures. From fresh green beans adding vibrant color and crunch, to mushrooms that provide a deep umami note, each component is thoughtfully chosen to make this dish shine.
- Green beans, 1 pound: Fresh and trimmed for that perfect crunch and bright green color.
- Unsalted butter, 1 tablespoon: Adds richness and helps sauté the mushrooms beautifully.
- Olive oil, 1 tablespoon: Balances the butter and ensures a silky sauté.
- Mushrooms (cremini, baby bella, or white), 8 ounces: Sliced for maximum flavor and texture in every bite.
- Medium onion, 1 chopped: Gives a subtle sweetness and depth to the sauce.
- Garlic cloves, 2 minced: Infuses the dish with aromatic warmth.
- All-purpose flour, 2 tablespoons: Thickens the creamy sauce perfectly.
- Chicken or vegetable broth, 1/2 cup: Adds savory body without overpowering.
- Heavy whipping cream, 1 cup: Creates a luscious, velvety sauce.
- Worcestershire sauce, 1 tablespoon: Brings a subtle tang and complexity.
- Soy sauce, 1 tablespoon: Enhances the umami flavor alongside the mushrooms.
- Salt, to taste: Essential for balancing all flavors.
- Black pepper, to taste: Adds a gentle kick to finish.
- Breadcrumbs, 1/2 cup: For that irresistible crispy topping.
- Parmesan cheese, 1/3 cup grated: The star in the topping that adds nutty sharpness.
- Garlic powder, 1/4 teaspoon (or 1 teaspoon garlic flakes): Packs extra garlicky punch in the crust.
- Dried parsley, 1 teaspoon: Adds a fresh herbaceous note on top.
How to Make Green Bean Casserole with Mushrooms and Parmesan Recipe
Step 1: Blanch the Green Beans
Start by bringing a large pot of salted water to a boil, then blanch the green beans for about five to eight minutes until they turn vibrant green and slightly tender but still retain a satisfying crunch. Drain them and set aside while you prepare the savory mushroom sauce. This step ensures your beans have the perfect texture in the final dish.
Step 2: Sauté Mushrooms and Onions
Next, heat the butter and olive oil in a large skillet over medium-high heat. Toss in the sliced mushrooms and cook until they turn a beautiful golden brown. The caramelization here is key to developing deep flavor. Add the chopped onions and softly cook them until translucent, then stir in the minced garlic until fragrant. This mixture forms the flavorful base that will carry the creamy sauce.
Step 3: Make the Creamy Sauce
Sprinkle the flour over the mushroom mixture and cook it for a couple of minutes while stirring to avoid any lumps. Slowly whisk in the chicken or vegetable broth and bring it to a boil, allowing it to thicken slightly. Reduce the heat and stir in the heavy cream, Worcestershire sauce, and soy sauce. Let the sauce simmer gently until it reaches a rich, creamy consistency. Season with salt and pepper to taste—this sauce ties the whole casserole together.
Step 4: Combine Green Beans and Sauce, Then Bake
Gently fold the blanched green beans into the creamy mushroom sauce, ensuring every bean is coated with the luscious mixture. Pour everything into a casserole dish. In a small bowl, combine the breadcrumbs, grated Parmesan, garlic powder (or flakes), and dried parsley. Sprinkle this topping evenly over the casserole. Bake at 375°F (190°C) for 20 minutes until bubbling, then switch to broil for just 2 to 3 minutes to achieve a stunningly golden, crispy finish.
How to Serve Green Bean Casserole with Mushrooms and Parmesan Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives right before serving adds a lovely pop of green and freshness that contrasts beautifully with the rich casserole. You can also add a few shavings of Parmesan on top for extra flavor and visual appeal.
Side Dishes
This casserole pairs exceptionally well with roasted meats like turkey or chicken, making it a classic holiday side. For a vegetarian spread, serve alongside a vibrant quinoa salad or buttery mashed potatoes to create a satisfying, balanced plate.
Creative Ways to Present
For a fun twist, serve the casserole in individual ramekins for portion control and an elegant touch at your dinner table. You could also layer the casserole in a clear baking dish or a trifle bowl for a gorgeous showpiece that reveals all the creamy layers beneath the crispy topping.
Make Ahead and Storage
Storing Leftovers
Leftover green bean casserole can be stored in an airtight container in the refrigerator for up to three days. This allows the flavors to meld even more, sometimes making the dish taste even better the next day.
Freezing
If you want to freeze the casserole, it’s best to do so before baking. Assemble the entire dish, cover tightly with foil or plastic wrap, and freeze for up to two months. When ready, thaw in the refrigerator overnight and then bake as directed, adding extra time if needed.
Reheating
Reheat leftovers in a 350°F (175°C) oven until warmed through, about 15 to 20 minutes. To keep the topping crunchy, avoid reheating in the microwave for long periods. You can also briefly broil at the end to refresh the crispiness.
FAQs
Can I use fresh green beans instead of frozen?
Absolutely! Fresh green beans are actually recommended for this recipe. Blanching them before baking ensures they stay tender yet crisp and vibrant in color.
What mushrooms work best in this casserole?
Cremini, baby bella, and white mushrooms are all excellent choices. They each add a slightly different flavor profile but all provide great texture and umami depth.
Is it possible to make this dish vegan?
Yes, by swapping butter for a plant-based alternative, using vegetable broth, and replacing heavy cream with coconut cream or a thick plant-based milk, you can create a delicious vegan version of the casserole.
Can I prepare this dish ahead of time?
Definitely. Assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours before baking. This makes it a great option when planning for a holiday or special occasion.
How can I make the topping extra crunchy?
Make sure to broil the casserole for the final few minutes of cooking and use fresh breadcrumbs if possible. Mixing in the Parmesan also helps create that golden, crisp crust.
Final Thoughts
This Green Bean Casserole with Mushrooms and Parmesan Recipe is one of those dishes that brings comfort, flavor, and a touch of sophistication to any table. It’s a guaranteed crowd-pleaser that tastes far more complex than it actually is to make. I hope you enjoy trying this recipe as much as I do, and that it becomes a beloved staple in your kitchen too!
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Green Bean Casserole with Mushrooms and Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Green Bean Casserole recipe features tender green beans coated in a creamy mushroom sauce, topped with a crispy Parmesan and breadcrumb crust, baked to golden perfection. Perfect as a comforting side dish for family dinners or holiday gatherings.
Ingredients
Vegetables
- 1 pound green beans, trimmed
- 8 ounces mushrooms (cremini, baby bella, or white), sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
Dairy & Fats
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 cup heavy whipping cream
- 1/3 cup Parmesan cheese, grated
Pantry
- 2 tablespoons all-purpose flour
- 1/2 cup chicken or vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- Salt, to taste
- Black pepper, to taste
- 1/2 cup breadcrumbs
- 1/4 teaspoon garlic powder (or 1 teaspoon garlic flakes)
- 1 teaspoon dried parsley
Instructions
- Blanch green beans: Bring a large pot of salted water to a boil. Add the trimmed green beans and blanch for 5-8 minutes until tender-crisp. Drain the beans and set them aside.
- Preheat oven: Set your oven to 375°F (190°C) to prepare for baking the casserole later.
- Sauté mushrooms and onions: In a large skillet over medium-high heat, heat the butter and olive oil together. Add the sliced mushrooms and sauté until they turn golden brown. Add the chopped onion and cook until it becomes soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Make sauce: Sprinkle the flour over the sautéed vegetables and cook while stirring constantly for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the chicken or vegetable broth and bring it to a boil. Lower the heat and stir in the heavy cream, Worcestershire sauce, and soy sauce. Let the sauce simmer until it thickens. Season with salt and black pepper to taste.
- Combine and bake: Add the blanched green beans to the creamy mushroom sauce and stir until well coated. Transfer the mixture to a casserole dish. In a small bowl, mix together the breadcrumbs, grated Parmesan cheese, garlic powder, and dried parsley. Sprinkle this mixture evenly over the top of the casserole. Bake in the preheated oven for 20 minutes until bubbling. Then, broil for 2-3 minutes or until the topping is golden brown and crispy.
Notes
- Blanching green beans helps retain their bright color and crunchy texture.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce may be less rich.
- Use gluten-free flour and breadcrumbs to make this dish gluten-free.
- For a vegetarian version, use vegetable broth instead of chicken broth and ensure Worcestershire sauce is vegetarian-friendly.
- The broil step requires close attention to avoid burning the topping.
