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Green Bean Casserole with Mushrooms and Parmesan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 31 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. Preheat oven: Set your oven to 375°F (190°C) to prepare for baking the casserole later.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://slsrecipes.com/green-bean-casserole-with-mushrooms-and-parmesan-recipe/