This isn’t your regular ol’ green bean casserole. It’s an updated version that’s bursting with flavors like onion, mushrooms, garlic, and Parmesan cheese. Make this your go-to casserole contribution for any event from church suppers to potluck dinners with friends and even holiday meals with the family.
- Yield: Serves 10–12
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- 2 pounds green beans, trimmed
- 4 tablespoons olive oil
- 1 yellow onion, finely chopped
- 1 cup grated Parmesan cheese
- ½ cup dried bread crumbs
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 pound white button mushrooms, sliced
- 6 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- ½ cup vegetable broth
- Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Add the green beans and cook for 5 minutes. Drain the beans and place them in a 9 x 13-inch baking dish sprayed with cooking spray.
- Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil over medium heat, add the onion, and sauté until golden. Add ½ cup of the Parmesan, the bread crumbs, salt, and pepper.
- In a medium saucepan, heat the remaining 2 tablespoons oil over medium heat, add the mushrooms and garlic, and sauté for 2 minutes. Add the ﬂour and cook, stirring, for another 2 minutes. Add the milk and broth and cook, stirring, until thickened.
- Pour the mushroom sauce over the green beans. Top with the onion mixture and bake for 25 minutes, until warm and golden brown. Serve.