If you’ve ever dreamed of a green bean casserole that elevates the humble holiday side dish to something truly unforgettable, then this Creamy Green Bean Casserole with Mushrooms and Parmesan Recipe is exactly what you need in your life. It’s a luscious mix of tender green beans swimming in a dreamy, velvety mushroom sauce, accented by the nutty richness of Parmesan and a satisfyingly crisp breadcrumb topping. Whether it’s for a family dinner or a festive gathering, this dish strikes the perfect balance of comfort and sophistication, making every bite a celebration of flavors and textures.
Ingredients You’ll Need
Don’t let the straightforward list fool you—each ingredient here plays a vital role in creating that luxurious texture and vibrant taste. From the fresh green beans that bring a crisp snap to the earthy mushrooms and sharp Parmesan, every addition is thoughtfully chosen to contribute to a harmony you’ll want to savor again and again.
- Green beans, 1 pound, trimmed: Fresh and crisp, they provide the essential vegetable base to this classic casserole.
- Unsalted butter, 1 tablespoon: Adds richness and helps sauté the veggies evenly without overpowering flavors.
- Olive oil, 1 tablespoon: Lightly balances the butter and aids in caramelizing the mushrooms.
- Mushrooms (cremini, baby bella, or white), 8 ounces, sliced: Earthy, meaty mushrooms deepen the flavor and provide a wonderful texture contrast.
- Onion, 1 medium, chopped: Adds natural sweetness and aroma, making the sauce more complex.
- Garlic, 2 cloves, minced: A little punch of savory depth that wakes up the entire dish.
- All-purpose flour, 2 tablespoons: Thickens the sauce to that perfect creamy consistency.
- Chicken or vegetable broth, 1/2 cup: Builds the base of the sauce while keeping it light and flavorful.
- Heavy whipping cream, 1 cup: Brings luscious creaminess that coats every green bean beautifully.
- Worcestershire sauce, 1 tablespoon: Adds umami that intensifies the mushroom and Parmesan flavors.
- Soy sauce, 1 tablespoon: Enhances the savoriness with a subtle depth and saltiness.
- Salt, to taste: Balances and brightens all the other ingredients.
- Black pepper, to taste: Adds a gentle spiciness that complements the creamy sauce.
- Breadcrumbs, 1/2 cup: Creates that delightful crunchy topping everyone loves on a casserole.
- Parmesan cheese, 1/3 cup, grated: Sharp, nutty, and perfectly melty on top to finish the casserole.
- Garlic powder, 1/4 teaspoon (or 1 teaspoon garlic flakes): For an extra layer of garlicky goodness in the topping.
- Dried parsley, 1 teaspoon: Adds a fresh herbal note and a splash of green color.
How to Make Creamy Green Bean Casserole with Mushrooms and Parmesan Recipe
Step 1: Blanch the Green Beans
Start by bringing a large pot of salted water to a boil. Blanch your trimmed green beans for about 5 to 8 minutes until they are tender but still have a satisfying crunch. This step locks in that vibrant green color and ensures they won’t get mushy when baked. Drain the beans and set them aside while you prepare the sauce.
Step 2: Sauté Mushrooms and Onions
In a large skillet, melt the butter with olive oil over medium-high heat. Add the sliced mushrooms and cook until they turn golden brown and release their lovely earthy aroma. Then, toss in the chopped onions and sauté until they become soft and translucent. Stir in the minced garlic last, cooking it just until fragrant so it doesn’t overpower the delicacy of the sauce.
Step 3: Create the Creamy Sauce
Sprinkle the all-purpose flour over the mushroom mixture and stir well, cooking for 1 to 2 minutes to remove the raw flour taste. Slowly whisk in the chicken or vegetable broth, bringing everything to a gentle boil so the sauce begins to thicken. Reduce the heat and pour in the heavy cream with Worcestershire and soy sauces, letting it simmer until silky and luscious. Finish by seasoning thoughtfully with salt and black pepper.
Step 4: Assemble and Bake
Fold the blanched green beans directly into the creamy mushroom sauce. Transfer this comforting mixture to a casserole dish, spreading it out evenly. In a small bowl, combine the breadcrumbs, grated Parmesan, garlic powder (or flakes), and dried parsley to create a crunchy, flavorful topping. Sprinkle this mixture generously over the casserole, then slide it into a preheated oven at 375°F (190°C). Bake for 20 minutes to meld flavors, then switch to broil for 2 to 3 minutes to achieve a golden-brown, irresistible crust.
How to Serve Creamy Green Bean Casserole with Mushrooms and Parmesan Recipe
Garnishes
A simple sprinkle of fresh parsley or chives on top adds a pop of color and fresh aroma that makes each serving look as inviting as it tastes. For an extra indulgent touch, grated extra Parmesan right off the oven brings that cheesy melody front and center.
Side Dishes
This casserole is a superstar both on its own and alongside your favorites. It won’t steal the show but perfectly complements roast turkey, baked ham, or even a hearty grilled steak. Mashed potatoes, creamy polenta, or warm dinner rolls round out the meal beautifully.
Creative Ways to Present
For a charming twist, serve the creamy green bean casserole in individual ramekins or mini cast iron skillets. This personal touch turns simple side into an elegant presentation that’s sure to impress family and guests alike.
Make Ahead and Storage
Storing Leftovers
After enjoying your Creamy Green Bean Casserole with Mushrooms and Parmesan Recipe fresh from the oven, pack any leftovers in an airtight container and refrigerate. They’ll stay delicious for up to three days, making the perfect next-day comfort food.
Freezing
If you want to prepare this casserole well in advance, it freezes beautifully. Prepare and assemble the dish but hold off on baking. Wrap tightly with foil and freeze for up to two months. When ready, bake from frozen, adding some extra time to ensure it’s warmed through and bubbly.
Reheating
To reheat, cover with foil and warm in a 350°F oven until piping hot, usually around 20 minutes. For that crispy topping you love, remove the foil during the last few minutes of reheating or give it a quick broil.
FAQs
Can I use fresh mushrooms instead of canned?
Absolutely! Fresh mushrooms like cremini or baby bella add wonderful texture and depth of flavor, which is exactly what this Creamy Green Bean Casserole with Mushrooms and Parmesan Recipe is all about.
Is there a vegetarian option for this recipe?
Yes, simply swap chicken broth for vegetable broth and ensure the Worcestershire sauce you use doesn’t contain anchovies. This way everyone can enjoy the creamy goodness!
Can I make this recipe dairy-free?
For a dairy-free twist, substitute the butter with olive oil or dairy-free margarine, and use coconut cream or a creamy plant-based milk with high fat content. Parmesan can be replaced with nutritional yeast for a cheesy flavor.
What’s the best way to make the breadcrumb topping extra crispy?
Mixing breadcrumbs with a little melted butter before sprinkling them on top helps brown and crisp them perfectly under the broiler. Keep a close eye during broiling to avoid burning.
Can I add other vegetables to this casserole?
Definitely! Sliced carrots, peas, or even some chopped bell peppers can be folded in before baking to add color and additional flavor layers that play nicely with the creamy sauce.
Final Thoughts
There’s nothing quite like the comfort and elegance wrapped up in this Creamy Green Bean Casserole with Mushrooms and Parmesan Recipe. It’s one of those special dishes you’ll find yourself making over and over, thanks to its perfect blend of creamy, savory, and crispy elements. So gather your ingredients, get cooking, and get ready to delight everyone at the table with something truly memorable.
Print
Creamy Green Bean Casserole with Mushrooms and Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
This classic Green Bean Casserole recipe combines tender blanched green beans with a creamy mushroom sauce, topped with a crispy Parmesan breadcrumb crust. Perfectly baked until golden and bubbly, it’s a comforting side dish ideal for family dinners and holiday feasts.
Ingredients
Vegetables
- 1 pound green beans, trimmed
- 8 ounces mushrooms (cremini, baby bella, or white), sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
For the Sauce
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1/2 cup chicken or vegetable broth
- 1 cup heavy whipping cream
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- Salt, to taste
- Black pepper, to taste
Topping
- 1/2 cup breadcrumbs
- 1/3 cup Parmesan cheese, grated
- 1/4 teaspoon garlic powder (or 1 teaspoon garlic flakes)
- 1 teaspoon dried parsley
Instructions
- Blanch Green Beans: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and blanch the trimmed green beans for 5 to 8 minutes until they are tender-crisp. Drain thoroughly and set aside.
- Sauté Mushrooms and Onions: In a large skillet, heat the butter and olive oil over medium-high heat. Add the sliced mushrooms and sauté until they turn golden brown. Then add the chopped onions and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Make the Creamy Sauce: Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for 1 to 2 minutes to eliminate the raw flour taste. Gradually whisk in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low, then stir in the heavy cream, Worcestershire sauce, and soy sauce. Let it simmer gently until the sauce thickens, about 3-5 minutes. Season with salt and black pepper to taste.
- Combine and Bake: Add the blanched green beans to the creamy mushroom sauce and gently stir to combine everything evenly. Transfer this mixture into a casserole dish. In a separate bowl, mix together the breadcrumbs, grated Parmesan cheese, garlic powder, and dried parsley. Sprinkle this topping evenly over the casserole. Bake in the preheated oven for 20 minutes, then switch to broil and cook for an additional 2-3 minutes until the breadcrumb topping turns golden brown and crisp. Remove from oven and let it rest for a few minutes before serving.
Notes
- For a vegetarian option, use vegetable broth instead of chicken broth and ensure Worcestershire sauce is vegetarian-friendly.
- To save time, you can use pre-cooked or frozen green beans, but adjust blanching times accordingly.
- Parmesan cheese adds a nutty flavor and saltiness, but you can omit it for a dairy-free option and increase seasoning.
- If you prefer a crunchier topping, add some chopped nuts such as pecans or walnuts to the breadcrumb mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
