Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
If you’re looking for a flavorful and comforting side dish that’s perfect for holiday gatherings or weeknight dinners, this Cheesy Green Bean and Mushroom Casserole is a must-try. Featuring tender green beans, a creamy mushroom cheese sauce, and a crispy golden breadcrumb topping, this casserole elevates the classic green bean dish into a cheesy delight. It’s easy to make, packed with flavor, and guaranteed to impress your family and friends. Whether served alongside roasted chicken, turkey, or a fresh salad, this dish adds warmth and richness to any meal.
Why You’ll Love This Cheesy Green Bean and Mushroom Casserole
This casserole combines the earthy flavor of mushrooms, the freshness of green beans, and the creamy indulgence of cheese for a dish that’s as satisfying as it is delicious. Here’s why you’ll love it:
- Rich and Creamy Flavor: The combination of sharp cheddar, Parmesan, and a homemade white sauce creates a luxurious base for the dish.
- Crispy Topping: Buttery panko breadcrumbs add a delightful crunch that contrasts perfectly with the creamy filling.
- Easy and Versatile: This recipe uses simple ingredients and can be customized with different cheeses or seasonings.
- Perfect for Any Occasion: Whether for a holiday dinner or a casual weeknight meal, this casserole is a crowd-pleaser.
Why This Recipe Works
This recipe uses fresh, blanched green beans to ensure a crisp-tender texture that holds up during baking. The mushrooms are sautéed in butter to enhance their natural flavor, while a flour-based roux thickens the sauce for a velvety texture. The sharp cheddar and Parmesan cheeses bring a depth of flavor to the sauce, complemented by garlic powder, salt, and pepper. Finally, the buttery panko topping adds a golden, crispy layer, creating the perfect balance of textures in every bite.
Ingredients
To make this cheesy green bean and mushroom casserole, you’ll need the following:
- 1 lb fresh green beans, trimmed and blanched: Provides a fresh, crisp base for the casserole.
- 8 oz mushrooms, sliced: Adds an earthy, savory flavor.
- 3 tbsp unsalted butter: Used to sauté the mushrooms and create the roux.
- 3 tbsp all-purpose flour: Helps thicken the cheese sauce.
- 1 1/2 cups whole milk: Forms the base of the creamy sauce.
- 1 cup shredded sharp cheddar cheese: Adds a rich, cheesy flavor.
- 1/4 cup grated Parmesan cheese: Enhances the sauce with a nutty, savory note.
- 1/2 tsp garlic powder: Adds subtle aromatic depth.
- Salt and pepper to taste: Balances and enhances the flavors.
- 1/2 cup panko breadcrumbs: Creates a crispy, golden topping.
- 2 tbsp melted butter: Coats the breadcrumbs for extra crunch.
- Fresh thyme for garnish (optional): Adds a fragrant and decorative finish.
How to Make Cheesy Green Bean and Mushroom Casserole
Follow these simple steps to create this creamy, cheesy casserole with a crispy topping:
1. Preheat the Oven
Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking.
2. Prepare the Mushrooms
In a large skillet over medium heat, melt 3 tbsp of butter. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until softened and golden.
3. Make the Roux
Sprinkle the flour over the mushrooms, stirring constantly for 1-2 minutes to cook out the raw flour taste.
4. Create the Cheese Sauce
Gradually whisk in the milk, stirring constantly to prevent lumps. Cook for 3-4 minutes, or until the sauce thickens. Stir in the cheddar cheese, Parmesan cheese, garlic powder, salt, and pepper. Mix until the cheese is fully melted and the sauce is smooth.
5. Assemble the Casserole
Arrange the blanched green beans in the prepared baking dish, spreading them out evenly. Pour the mushroom cheese sauce over the green beans, ensuring they are well-coated.
6. Add the Topping
In a small bowl, mix the panko breadcrumbs with 2 tbsp of melted butter. Sprinkle the breadcrumb mixture evenly over the casserole for a crunchy, golden topping.
7. Bake
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
8. Garnish and Serve
Remove the casserole from the oven and let it rest for a few minutes. Garnish with fresh thyme if desired, and serve hot.
Tips for the Best Cheesy Green Bean and Mushroom Casserole
- Blanch the Green Beans: Blanching helps retain the vibrant color and crisp-tender texture of the green beans.
- Use Fresh Ingredients: Fresh green beans and mushrooms provide the best flavor and texture for this dish.
- Customize the Cheeses: Feel free to experiment with other cheeses like Gruyère, fontina, or Monterey Jack for a unique twist.
- Don’t Skip the Topping: The crispy panko topping adds essential texture and contrast to the creamy filling.
Serving Suggestions
This cheesy green bean and mushroom casserole pairs beautifully with a variety of main dishes and sides for a well-rounded meal:
- Roasted Chicken or Turkey: Perfect for holiday meals or Sunday dinners.
- Grilled Steak or Pork Chops: Adds richness to hearty proteins.
- Fresh Side Salad: A crisp, refreshing salad balances the casserole’s creamy flavors.
Frequently Asked Questions
Q: Can I make this casserole ahead of time?
A: Yes! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours. Bake just before serving, adding a few extra minutes to the baking time if starting from cold.
Q: Can I use canned green beans?
A: While fresh green beans provide the best texture and flavor, canned green beans can be used in a pinch. Be sure to drain them well before using.
Q: Can I make this dish gluten-free?
A: Yes! Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs for the topping.
Q: How should I store leftovers?
A: Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Q: Can I use a different type of milk?
A: Absolutely! You can substitute whole milk with 2% milk, half-and-half, or even a plant-based milk like almond or oat milk.
Q: How do I prevent the sauce from becoming lumpy?
A: Whisk constantly while adding the milk to the roux to ensure a smooth, creamy sauce.
Q: Can I add other vegetables?
A: Yes, you can add broccoli, cauliflower, or even diced bell peppers for more variety.
Q: Can I freeze this casserole?
A: It’s best enjoyed fresh, but you can freeze it before baking. Wrap it tightly in foil and freeze for up to 2 months. Thaw in the refrigerator overnight before baking.
Q: What’s the best way to reheat this casserole?
A: Reheat in a preheated oven at 350°F (175°C) until warmed through, or microwave individual portions.
Final Thoughts
This Cheesy Green Bean and Mushroom Casserole is a delightful twist on the classic green bean casserole, featuring fresh ingredients, a creamy cheese sauce, and a crispy breadcrumb topping. Perfect for holidays, family dinners, or as a comforting side dish, this recipe is easy to make and packed with flavor. Pair it with roasted meats, a fresh salad, or enjoy it on its own for a satisfying, cheesy treat.
With its rich, creamy filling and crunchy golden topping, this casserole is guaranteed to be a hit at the table. Try it out for your next meal and watch it become a family favorite!
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Cheesy Green Bean and Mushroom Casserole: A Comforting Side Dish with a Crispy Twist
Description
This cheesy green bean and mushroom casserole combines fresh green beans, a creamy mushroom cheese sauce, and a crispy panko topping for the ultimate comfort food. Perfect as a holiday side dish or a hearty addition to weeknight dinners!
Ingredients
1 lb fresh green beans, trimmed and blanched
– 8 oz mushrooms, sliced
– 3 tbsp unsalted butter
– 3 tbsp all-purpose flour
– 1 1/2 cups whole milk
– 1 cup shredded sharp cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1/2 tsp garlic powder
– Salt and pepper to taste
– 1/2 cup panko breadcrumbs
– 2 tbsp melted butter
– Fresh thyme for garnish (optional)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a large skillet, melt 3 tbsp of butter over medium heat. Add the mushrooms and cook until soft, about 5 minutes.
3. Sprinkle flour over the mushrooms and stir for 1-2 minutes to cook the flour.
4. Gradually whisk in the milk, stirring constantly until the sauce thickens, about 3-4 minutes.
5. Add the cheddar cheese, Parmesan, garlic powder, salt, and pepper, stirring until the cheese is melted and the sauce is smooth.
6. Arrange the blanched green beans in the prepared baking dish, then pour the mushroom cheese sauce evenly over them.
7. In a small bowl, mix the panko breadcrumbs with 2 tbsp of melted butter. Sprinkle the breadcrumb mixture over the casserole.
8. Bake for 20-25 minutes, or until the top is golden and crispy.
9. Garnish with fresh thyme if desired, and serve hot.
Notes
### Tip:
Pair this casserole with roasted chicken or a fresh side salad for a complete, hearty meal.
### Cooking Tip:
For an extra creamy texture, add a splash of heavy cream to the sauce.