Green Bean and Mushroom Casserole is a fresh, decadent, and delicious recipe!
Perfect to serve as a Thanksgiving side dish or really any holiday.
Quite honestly I do love the traditional mushroom soup, fried onion topped green bean casserole.
This, however, is WAAAYYYYY better in my opinion.
How to Make Green Bean and Mushroom Casserole
It starts with 3 pounds of fresh green beans.
I trim the ends and cut them in half.
They don’t all have to be the same size, perfection is overrated anyway.
Boil the green beans for about 7 minutes in salted water, drain, and set aside.
In the same pot (because we think smarter, not harder around here) add some butter, a chopped onion, garlic, and sliced baby portobello mushrooms.
Season with kosher salt, pepper and Old Bay seasoning.
This cooks another 7 minutes, stirring occasionally.
Next add a pint of heavy cream and some fresh thyme, simmer for 7 minutes.
Add the green beans and some fresh grated parmesan cheese and stir until evenly mixed.
Taste for seasoning and add more kosher salt and pepper if needed.
I always taste, season, repeat until perfect with almost everything I make.
This green bean casserole will go into a greased 9×13 casserole dish.
No green bean casserole is complete without a delicious topping.
In this dish we are using cubed french bread tossed in butter, more parmesan cheese, fresh thyme, kosher salt and pepper.
Press the bread crumbs slightly into the casserole, and yes…
it’s ok to snack on a few of the buttery, cheesy bread cubes…
perfectly normal and fine 😉
Pop this baby into a 400 degree oven for 30 to 40 minutes and THIS is what comes out!
An absolutely gorgeous, golden brown and bubbly green bean and mushroom casserole perfect for any special occasion 🙂
More recipes similar to green bean and mushroom casserole for you are…
Almost the same recipe, but this one is cooked on the Traeger Grill/ Smoker for extra wood fired flavor.
More Thanksgiving Recipes…
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Green Bean and Mushroom Casserole
A homemade version of the classic that's always a hit!
- 3 pounds green beans trimmed and cut in half
- 4 Tbsps butter
- 16 oz baby portobello mushrooms sliced
- 1 onion diced
- 4 cloves garlic minced
- kosher salt, pepper
- 2 tsps Old Bay seasoning
- 1 pint heavy cream
- 6 oz fresh grated parmesan cheese
- 1 Tbsp fresh thyme leaves
- 4 cups cubed italian or french bread (1/2 inch cubes)
Fill a large pot with water and bring to a boil. Add 2 Tbsps of the kosher salt and the green beans. Boil for 7 minutes, drain and set aside.
Note: I started the timer once the water returned to a boil after adding the green beans.
In the same pot over medium heat, add 2 Tbsps of the butter and once that is melted add the mushrooms, onions, and garlic. Season with kosher salt, pepper and Old Bay. Cook for 7 minutes, stirring occasionally.
Add the heavy cream and 1/2 Tbsp of the thyme leaves. Raise the heat to high, bring to a boil, and reduce to medium low and simmer for 7 minutes. Stir in 4 oz of the grated parmesan cheese and green beans.
Let this cook for a few minutes and taste for seasoning and add more kosher salt and pepper if needed. Pour this mixture in a greased 9×13 pan.
Put the cubes of bread in a large mixing bowl. Melt the remaining 2 Tbsps butter and add to the bowl of bread crumbs along with remaining parmesan cheese and thyme leaves. Add kosher salt and pepper to taste and toss until evenly coated.
Put the bread cubes over top of the green bean and mushroom casserole. Press the bread cubes slightly into the casserole.
Bake at 400 for 30 to 40 minutes.
Note: If the cream is not thickened, simply cook in the oven for a few more minutes.
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