Description
This sophisticated evolution of the classic holiday side dish combines fresh, crisp green beans with a rich, savory mushroom sauce and a nutty parmesan crust. By replacing standard pantry versions with fresh ingredients and the refined saltiness of parmesan cheese, this casserole delivers a complex, gourmet flavor profile. It is the perfect centerpiece for festive gatherings, offering an irresistible golden finish that traditional recipes lack while maintaining the beloved comfort of a classic family favorite.
Ingredients
2 lbs fresh green beans, trimmed and blanched
1 lb cremini mushrooms, sliced thinly
1 cup parmesan cheese, freshly grated
1/2 cup low sodium vegetable broth
1/2 cup heavy cream
2 cups fried onions
3 cloves garlic, minced
2 tablespoons unsalted butter
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Blanch the green beans in boiling salted water for 4 minutes until bright green.
Drain the beans and submerge in an ice water bath to stop the cooking process.
Sauté the sliced cremini mushrooms in butter over medium heat until they release their moisture.
Add the minced garlic and sauté until fragrant.
Stir in the vegetable broth and heavy cream, bringing the mixture to a gentle simmer.
Add half of the parmesan cheese to the sauce and stir until melted and combined.
Combine the blanched beans with the mushroom sauce and transfer to a baking dish.
Top with the remaining parmesan cheese and the fried onions.
Bake for 30 minutes or until bubbly and golden brown.
Notes
Ensure beans are properly blanched to maintain their vibrant color and crunch. Use high-quality parmesan for the best flavor result. If the top browns too quickly, cover loosely with foil. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 35mg