Ingredients
Scale
- 2 pounds fresh green beans, trimmed
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 8 ounces sliced baby bella mushrooms
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 (6 ounce) can crispy fried onions, divided
Instructions
- Step 1: Preheat oven to 350°F (175°C). Steam or boil green beans until tender-crisp, about 5-7 minutes. Drain well and set aside.
- Step 2: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add mushrooms and cook until they release their liquid and start to brown, about 7-10 minutes.
- Step 3: Stir in minced garlic and cook for 1 minute more.
- Step 4: Reduce heat to low, add heavy cream and Parmesan cheese to the skillet. Stir until cheese is melted and sauce is smooth.
- Step 5: Add the cooked green beans to the skillet and toss to coat with the creamy mushroom sauce.
- Step 6: Pour the green bean mixture into a 9×13 inch baking dish. Sprinkle the top with half of the crispy fried onions. Bake for 20 minutes, or until heated through. Top with the remaining crispy fried onions and bake for another 5 minutes, or until onions are golden brown.
Notes
- To keep the crispy fried onions truly crisp, store leftover casserole in an airtight container in the refrigerator, separate from any toppings.
- For best results when reheating, add a splash of cream or milk to keep the casserole moist and prevent it from drying out.
- Serve this decadent casserole as a show-stopping side dish for your holiday dinner or a comforting weeknight meal.
- Don't overcrowd the skillet when sautéing the mushrooms; cook them in batches if needed to ensure they brown properly and don't steam.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American