| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 30 min |
| Cook: | 55 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 30 min |
| Cook: | 55 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 pounds green beans
- Kosher salt and freshly ground black pepper
- 3 tablespoons unsalted butter
- 1 loaf crusty Italian bread
- 3 tablespoons chopped fresh chives
- 3 tablespoons chopped fresh thyme leaves
- 1 tablespoon chopped fresh rosemary leaves
- 4 tablespoons freshly grated Parmesan
- 5 tablespoons extra-virgin olive oil
- 2 pounds mixed mushrooms (such as button, cremini, shiitake), sliced
- 2 shallots, sliced
- 1 cup heavy cream
Instructions
- Bring a large pot of water to a boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp, they will be cooked more in the oven. Drain them and set aside. Butter a baking dish large enough to hold the green beans with 1 tablespoon butter and set aside.
- Heat the oven to 375 degrees F.
- Tear the bread into 2-inch pieces, put them into a bowl, and add 1 tablespoon chives, 1 tablespoon thyme, 1 tablespoon rosemary, 2 tablespoons Parmesan, and 3 tablespoons olive oil. Stir well to coat and spread onto a baking sheet. Bake just until the bread just starts to turn golden, about 10 minutes. Remove from the oven and set aside.
- Meanwhile, melt the remaining butter and olive oil in a large skillet over medium heat. Add the mushrooms and shallots, season with salt and pepper, and cook until the mushrooms have released their liquid, about 10 minutes. Pour in the heavy cream, add the remaining thyme and chives, and cook for another 5 minutes. Add the green beans and stir well. Put the green bean mixture into the prepared baking dish, top with the croutons, and sprinkle on the remaining Parmesan. Bake until everything is hot and bubbling, about 20 to 25 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 435 |
| Total Fat | 27 g |
| Saturated Fat | 12 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 8 g |
| Sugar | 10 g |
| Protein | 13 g |
| Cholesterol | 55 mg |
| Sodium | 907 mg |
| Serving Size | 1 of 8 servings |
| Calories | 435 |
| Total Fat | 27 g |
| Saturated Fat | 12 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 8 g |
| Sugar | 10 g |
| Protein | 13 g |
| Cholesterol | 55 mg |
| Sodium | 907 mg |
Reviews
I make this every Thanksgiving and Christmas. Its a requested dish every year by our adult children. Crowd Pleaser!
Croutons burned so I’ll add them 10 min before it is ready next time. Used dried minced onions since I didn’t have chives and also used gluten free flour to thicken. Tasty!
Best green bean recipe in the world!! It never fails.
Really Really good!! You can make the day before and it tastes even better
Making this right now! It is my family’s favorite and so much better than everyday green bean casserole! I add the French fried onions on top with the croutons for even more flavor! 3rd year in a row and definitely a winner 🙂
Love this recipe!! Have been making it for years, and it is often eagerly requested by family. To appease traditionalists, I use canned French onions, but am careful to not make the dish too salty. Also have started adding a tablespoon or two of flour to thicken the sauce. Don’t be afraid to use plenty of fresh herbs and a variety of mushrooms (I use cremini, button, shiitake, portabella, and morel!), as that’s where you get the yummy flavors. So excited to make it today!!
Very delicious recipe. I had also added zucchini to the dish and it added a wonderful flavor! Loved it!
This is an AMAZING recipe. I’ve made it 3 or 4 times since discovering it. I have to say, if you don’t love it you’re not making it right. The medley of mushrooms is a key factor and don’t be afraid to make the bread or the mushrooms smaller if that suits you ~I did a medium dice on both the bread and mushrooms for a potluck a week before Thanksgiving. Because this recipe makes so much there were leftovers which I pan re-heated without the bread on Thanksgiving and DAMN! The trick is to not ever cook the beans to mush. ~. For those who prefer canned beans in Cream of Mushroom soup with French Fried Onions on top, well that’s a whole different recipe now isn’t it?
Wonderful recipe that I’ll definitely make again. Had frozen haricot verts to use up in the freezer and they worked just fine. I didn’t cut up the beans which made it a little difficult to eat.
The flavors were great, but the croutons got quite burnt and I ended up picking them off before serving the casserole. Nevertheless, I didn’t find them to be a necessary component.