Green Bean Mushroom Casserole (Print-Friendly Format)
Fresh green beans, creamy mushrooms, two cheeses, and crispy onions combine for a cozy, crowd-pleasing bake.
# Ingredients You’ll Need:
→ Green Beans
01 -
680 g fresh green beans, washed (can substitute frozen or canned)
02 -
0.5 teaspoon baking soda
03 -
2 chicken bouillon cubes
→ Filling
04 -
240 ml chicken broth
05 -
240 ml half and half
06 -
1 teaspoon Worcestershire sauce
07 -
0.5 teaspoon onion powder
08 -
0.5 teaspoon dried parsley
09 -
0.5 teaspoon mustard powder
10 -
0.25 teaspoon salt
11 -
0.25 teaspoon ground black pepper
12 -
225 g baby bella or white button mushrooms, diced
13 -
Pinch salt for cooking mushrooms
14 -
3 garlic cloves, minced
15 -
70 g unsalted butter, divided
16 -
24 g plain flour
17 -
20 g Parmesan cheese, grated
18 -
225 g cheddar cheese, shredded
19 -
40 g crispy fried onions
→ Topping
20 -
150 g crispy fried onions
21 -
115 g cheddar cheese, shredded
# How to Make It:
01 -
Bring a large pot of water to a rapid boil. Add baking soda and chicken bouillon cubes, stirring to dissolve. Blanch the green beans in boiling water for 5 minutes until tender yet crisp. Drain immediately and rinse under cold water to halt cooking. Lay beans on a clean kitchen towel to dry.
02 -
In a measuring jug, whisk together chicken broth, half and half, Worcestershire sauce, onion powder, dried parsley, mustard powder, salt, and pepper. Set aside.
03 -
In the same pot over medium heat, melt 45 g butter. Add diced mushrooms, minced garlic, and a pinch of salt. Sauté, stirring frequently, for 4-5 minutes until softened and moisture has evaporated.
04 -
Add remaining 25 g butter to the pot with mushrooms. Once melted, sprinkle in flour and cook, stirring constantly, for 2 minutes. Gradually pour in the prepared broth mixture in small increments, whisking to create a smooth sauce. Bring to a boil, then reduce to a simmer for 4-5 minutes, stirring occasionally, until thickened. Remove from heat.
05 -
Stir Parmesan cheese, half of the cheddar cheese (about 115 g), and half of the crispy fried onions (about 75 g) into the sauce. Fold in the blanched green beans until evenly coated.
06 -
Preheat oven to 190°C. Lightly grease a 33x23 cm baking dish. Spread the bean mixture evenly in the dish. Sprinkle the remaining cheddar cheese and crispy fried onions over the top.
07 -
Place uncovered in the preheated oven and bake for 20 minutes, or until the surface is golden and bubbling. Serve warm.
# Extra Tips:
01 -
Shred both cheddar and Parmesan cheese from a block for superior melting and flavor.
02 -
Adding baking soda to blanching water preserves vibrant color in green beans.
03 -
If using frozen green beans, thaw and dry thoroughly. Boil for only 3 minutes.
04 -
For canned green beans, drain and dry well; skip boiling, but note added sodium.
05 -
For make-ahead, assemble without fried onion topping, refrigerate up to 2 days, then bake uncovered with topping just before serving.