Green Bean Casserole

Green Bean Casserole

You can’t beat casseroles as easy as this classic Green Bean Casserole.

Green Bean Casserole
Makes 6 to 8 servings
  • ¼ cup unsalted butter
  • 1 (8-ounce) package sliced fresh baby portobello mushrooms
  • ¾ cup thinly sliced shallot
  • 3 cloves thinly sliced garlic
  • 2 tablespoons white wine vinegar
  • ¼ cup all-purpose flour
  • 2 cups heavy whipping cream
  • ½ cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 2 pounds frozen green beans, thawed
  • 1½ cups crushed buttery round crackers (about 1 sleeve)
  • 2 tablespoons unsalted butter, melted
  1. Preheat oven to 350°. Lightly spray a 2-quart baking dish with cooking spray.
  2. In a large Dutch oven, melt ¼ cup butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until golden brown, 4 to 5 minutes. Add shallot and garlic; cook until tender, 4 to 5 minutes. (Adjust heat if necessary to prevent vegetables from overbrowning.) Add vinegar; cook for 1 to 2 minutes. Stir in flour; cook for 1 minute, stirring constantly. Whisk in cream; cook, stirring frequently, until slightly thickened, about 3 minutes. Remove from heat; whisk in Parmesan, thyme, Worcestershire, salt, and pepper. Fold in green beans until well combined. Transfer mixture to prepared dish.
  3. In a small bowl, stir together crackers and 2 tablespoons melted butter. Sprinkle on top of casserole.
  4. Bake until golden brown and bubbly, 35 to 40 minutes.
Put up your favorite vegetables when they are fresh.



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