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green bean casserole
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Green Bean Casserole

This grown up version of green bean casserole is really simple and really, really good. Creamy, mushroom-y and topped with lots of yummy breadcrumbs and crispy fried onions.
Servings: 10

Ingredients

  • 2 1/2 lbs green beans, washed, trimmed and cut into 1" pieces
  • 1 lb baby bella mushrooms, sliced and chopped up a bit
  • 2 large shallots, sliced into half moons
  • 4 cloves garlic, minced
  • 4 tbsp olive oil
  • salt and pepper to taste
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 quart heavy cream
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp chicken bouillon paste
  • 1/4 tsp ground nutmeg
  • 1 3/4 cup grated parmesan
  • 1 cup panko
  • 2 cups fried onions

Instructions

  • Preheat oven to 400°. Spray a 9x13 with nonstick. Set aside.
  • On a rimmed baking sheet toss green beans, mushrooms, shallots, garlic, olive oil, salt and pepper. Spread them out evenly, it's okay if they're a bit crowded. Roast 30 minutes, stirring once in the middle.
  • While those are roasting, make the sauce. In a large saucepan, medium low heat, melt butter. Once melted add flour and whisk until golden and lightly browned, about 2 minutes. Add cream and whisk until thickened a bit. About 7-8 minutes. Keep whisking! Next add onion powder, garlic powder, chicken bouillon, nutmeg and 1/2 tsp pepper. Whisk then add 1 1/2 cup cheese until melted.
  • Once veggies are roasted, pour the veggies and sauce into a large bowl and toss to combine everything. Pour into the 9x13 pan and top with remaining cheese, panko and fried onions. Broil for 1-2 minutes! Do not walk away from oven. If making the veggies ahead of time like I do, top with the breadcrumbs and cheese, pop into 400° oven for 10 minutes and then broil for 1-2 minutes. Enjoy!