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Green Bean Casserole

  • Author: Kirsten Gjesdal


The homemade mushroom sauce takes this traditional dish to the next level.


  • 2 lbs fresh green beans, trimmed and cut into 2” pieces
  • 1 (6 oz.) can French fried onions
  • 1/2 cup Parmesan cheese for topping

For the mushroom sauce:

  • 2 tablespoons butter
  • 8 ounces baby bella mushrooms, thinly sliced
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose our
  • 1/2 cup stock (chicken or veg)
  • 1 cup milk
  • 1/2 cup freshly-grated Parmesan
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper


  1. Heat oven to 375°F.
  2. Heat a large stockpot of water over high-heat until boiling. Meanwhile, prep a large bowl of ice water and set aside. Once water is boiling, add trimmed and cut green beans to the water and cook for 3-5 minutes (err on the side of under cooking here, since they will continue cooking in the oven). Transfer beans to the ice bath and give them a quick stir. Drain and set beans aside.
  3. In a saute pan, melt 2 tablespoons of butter over medium-high heat. Add the mushrooms and saute for 5-7 minutes, stirring occasionally, until mushrooms are lightly browned and soft. Add the garlic and saute 1-2 minutes, until fragrant. Sprinkle in the flour and cook 1 minute. Slowly add the vegetable stock and stir until the flour is dissolved. Finally, add the milk and Parmesan and stir to combine. Continue cooking until the sauce has reached a simmer and has thickened slightly. Remove from heat and salt and pepper to taste.
  4. Add the green beans to the sauce and stir well to coat. Transfer to a 9×13 baking dish and spread in an even layer. Top with French fried onions and extra Parmesan.
  5. Bake for 25 minutes until topping is golden and crispy. Serve warm.


Recipe courtesy for Learning How to Cook.