Green Bean-Mushroom Casserole

Ingredients

Casserole

• 1½ lbs fresh green beans, trimmed and cut into 2-inch pieces
• 3 tbsp unsalted butter
• 3 shallots, thinly sliced
• 12 oz cremini or baby bella mushrooms, sliced
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 1½ cups whole milk
• 1 cup half-and-half
• 1 tsp Worcestershire sauce
• ½ tsp dried thyme
• Salt and black pepper to taste
• ½ cup grated Parmesan cheese

Candied Bacon Topping

• 4 strips thick-cut bacon, diced
• 1 tbsp brown sugar
• 1 tbsp pure maple syrup
• ½ cup panko breadcrumbs
• 2 tbsp melted butter

Instructions

1. Blanch the green beans — Bring a large pot of salted water to a boil. Blanch green beans for 3–4 minutes until bright green and just tender-crisp. Drain and immediately plunge into ice water to stop cooking. Drain again and set aside.
2. Make the candied bacon — Cook diced bacon in a skillet over medium heat until crisp. Add brown sugar and maple syrup, stir to coat, and cook 1 more minute. Set aside.
3. Build the sauce — In the same skillet (discard excess bacon fat, leaving about 1 tablespoon), melt butter over medium heat. Add shallots and mushrooms; cook 7–8 minutes until mushrooms release their liquid and begin to brown. Add garlic and cook 1 minute. Sprinkle flour over the vegetables and stir to coat. Slowly whisk in milk and half-and-half. Add Worcestershire, thyme, salt, and pepper. Cook until the sauce thickens, about 4–5 minutes. Stir in Parmesan.
4. Assemble — Preheat oven to 375°F. Combine the blanched green beans with the mushroom cream sauce in a 9×13-inch baking dish, tossing gently to coat.
5. Make the topping — Combine candied bacon, panko breadcrumbs, and melted butter. Spread evenly over the casserole.
6. Bake — Bake uncovered 25–30 minutes until the topping is golden and the sauce is bubbling around the edges.

Notes

• Make ahead — Assemble through step 4, cover, and refrigerate overnight. Add topping and bake before serving.
• Vegetarian option — Crispy fried shallots can replace the bacon topping.
• Mushroom variations — Use a mix of wild mushrooms (shiitake, oyster, chanterelle) for deeper flavor.
• Frozen green beans — Work in a pinch; thaw and pat dry before using.

Nutrition (per serving)

Tags: #recipe #sidedish #thanksgiving #casserole #greenbeans #mushrooms