Green Bean Casserole

If this dish doesn’t scream Thanksgiving I don’t know what does. There are so many varieties out there that it’s impossible to wrap your head around them all. Maybe your mom uses frozen green beans, maybe your grandma uses canned.  Maybe your aunt Sally likes to use cream of mushroom soup while you’re uncle Bob likes to top it with a corn flake cracker mixture. Like I said, there are a plethora of ways to make this dish. And if all of those aren’t enough, I thought that I would throw in my two cents too. In this recipe fresh green beans are topped with a creamy sauce made with crimini mushrooms, onions, half and half and cream cheese. Then it’s topped parmesan cheese and panko bread crumbs and baked until the top is golden and the sauce is bubbly. Now THAT is a casserole.

While growing up we used to have green bean casserole every year at Thanksgiving. “Used to” being the key phrase. You see, it was always on the table but it never got eaten so mom eventually stopped making it. I, however, always liked the idea of green bean casserole so now that I am hosting my own Thanksgiving I thought I would take a crack at it. The result was a side dish that I am crossing my fingers will please my guests because I can tell you now, this will definitely be on our table.

Green Bean Casserole Recipe

Serves 4 - 6 Prep Time: Cook Time:


  • ice cubes
  • 2 pounds green beans, trimmed
  • 2 tablespoons butter
  • 2 tablespoons olive oil, plus more for drizzling
  • 2 1/ 2 cups sliced crimini mushrooms
  • 1/2 medium onion diced
  • 2 tablespoons flour
  • 1 cup milk
  • 1/2 cup half and half
  • 2 ounces cream cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup parmesan cheese
  • 3/4 cup panko bread crumbs



Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish.


Place a few handfuls of ice cubes in a large bowl of water to make an ice bath.


Bring a large pot of water to a boil. Once boiling, add green beans and cook for 3 minutes or just until bright green. Transfer to ice bath to stop the cooking process. Drain and transfer to prepared baking dish.


In a skillet melt 1 tablespoon of butter in 1 tablespoon of olive oil. Cook onions and mushrooms 5 minutes. Transfer to a plate and set aside. In the same pan add 1 more tablespoon of butter and 1 more tablespoon of olive oil. Whisk in flour. Cook 1 minute. Slowly stir in milk and half and half. Return mushrooms and onions to pan. Stir in softened cream cheese. Once melted season with salt and pepper. Pour over green beans.


In a bowl combine parmesan cheese and panko bread crumbs. Sprinkle over the top of the casserole. Drizzle a little olive oil over the top. Bake in preheated oven for 25 - 30 minutes or until bread crumbs are browned and sauce is bubbly. Remove from oven. Allow to cool slightly. Serve.



Leave a Comment

  • Reply
    November 11, 2010 at 5:22 am

    Thank you for posting! I’ve been thinking of making a green bean casserole without the cream of mushroom soup.

  • Reply
    Jenn's Food Journey
    November 11, 2010 at 4:54 am

    I always love green bean casserole…and it shows up out our families Thanksgiving AND Christmas every year. This year my parents will be at my house… I was thinking of kicking things up and adding a little chipotle to the sauce for the casserole….but haven’t made up my mind yet. Yours looks wonderful!

  • Reply
    Fun and Fearless in Beantown
    November 10, 2010 at 9:32 am

    So bizarre. I tried green bean casserole for the first time last night and I’m dying to make a version of my own…The timing couldn’t have been more perfect for your blog post!

  • Reply
    November 10, 2010 at 7:41 am

    Green bean casserole was always a part of the Thanksgiving feast when I was young. We all adored it. Peter and I have a variation (not actually a casserole) we’ve enjoyed in recent years. The beans are tossed with tomatoes and fennel seed and slow-roasted for 3 hours. They actually don’t get mushy, but the flavor is intense and satisfying.