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Green bean casserole with mushrooms

Author
Cookinero 29 Oct 2022
21060
Green bean casserole with mushrooms

Great dish for a summer dinner or lunch. Crispy green beans and a velvety mushroom sauce are a combination that many will love.

How to cook Green bean casserole with mushrooms

Step 1

Peel the onion, cut into 4 pieces and thinly slice. Heat a frying pan with olive oil and fry the onion until golden brown. Transfer to a plate.

Step 2

Green bean casserole with mushrooms

Add some more oil to the pan and add the breadcrumbs. Fry until golden brown, stirring constantly, 3-5 minutes. Remove from heat and stir in the fried onion and Parmesan, season with salt.

Step 3

Green bean casserole with mushrooms

Cut the mushrooms into thin slices, chop the garlic. Heat the olive oil in a frying pan and sauté the mushrooms, 5 minutes. Add garlic and continue frying for 2 more minutes. Sprinkle the mushrooms with flour and mix, fry for 1 minute. Gradually add the broth and milk, stirring constantly, and bring the sauce to a boil. Simmer over low heat until the sauce thickens, 2 to 3 minutes. Add the remaining parmesan, salt and pepper, stir and remove from heat.

Step 4

Preheat oven to 180°C. Cut green beans into pieces and place in a pot of boiling salted water. Simmer for 3 minutes, then drain in a colander and rinse with cold water.

Step 5

Green bean casserole with mushrooms

Toss the green beans with the mushroom sauce and place in an oiled baking dish. Then spread onion topping. Place the mold in the oven and bake for 25 minutes. Serve hot.

Green bean casserole with mushrooms - FAQ About Ingredients, Baking Time and Storage

Yes, you can! Drain them well and skip the boiling step. Add them directly to the mushroom sauce.
Pecorino Romano or Asiago cheese are good substitutes. Nutritional yeast can be used for a dairy-free option, though the flavor will be different.
Good news! This recipe is already vegetarian. Just ensure your Parmesan cheese is rennet-free.
Store leftover green bean casserole in an airtight container in the refrigerator for up to 3 days.
Yes, though the texture may change slightly. Freeze in an airtight container for up to 2 months. Thaw completely in the refrigerator before reheating.
Reheat in a preheated oven at 175°C until heated through, or microwave individual portions. Be careful not to overcook, especially if it was frozen.
Yes, you can assemble the casserole up to a day in advance. Cover and refrigerate before baking. You may need to add a few extra minutes to the baking time.

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