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Green Bean Casserole

50 Mins


1 Pound Green Beans, trimmed

1 Tablespoon Unsalted Butter

1 Tablespoon Olive Oil

8 Ounces Mushrooms (Cremini, Baby Bella, or White)

1 Medium Onion, chopped

3 Garlic Cloves, minced

2 Tablespoon All-Purpose Flour

1/2 Cup Chicken or Vegetable Stock

1 Cup Heavy Whipping Cream

1 Tablespoon Worcestershire Sauce

1 Tablespoon Soy Sauce

Salt, to taste

Black Pepper, to taste

For the Breadcrumb Topping:

1 ½ Cups Martin’s Potatobred Stuffing

¾ Cup Fried Onion Straws

1/3 Cup Parmesan Cheese

1/4 Teaspoon Garlic Powder (or 1 Teaspoon Garlic Flakes)

1 Teaspoon Dried Parsley

Serves: 6


Step 1

Preheat Oven to 375˚F.

Step 2

Set large pot with water over high heat, and bring to a boil. Add trimmed green beans and cook/blanch them for 5 minutes for firmer beans or 8 minutes for softer beans. Drain and set aside.

Step 3

Place large pan over medium-high heat and add butter and olive oil. Then, add sliced mushrooms with a pinch of salt and pepper. Sauté until the mushroom liquid has evaporated and mushrooms are golden, about 5 minutes.

Step 4

Move mushrooms to one side of the pan and add chopped onion. Sauté onions over low heat for 2-3 minutes then stir them together with mushrooms. Sauté until onions are soft, about 3-4 minutes. Add minced garlic and cook for 1 minute while stirring.

Step 5

Add flour to mushroom mixture and stir until flour turns into a paste and vegetables are coated. Continue cooking for 1-2 minutes, stirring constantly.

Step 6

Add chicken or vegetable stock and bring to a boil over medium heat, stirring constantly and scraping the bottom of the pan with a spatula.

Step 7

Add heavy cream, Worcestershire sauce, and soy sauce. Reduce to low heat until sauce has a creamy and gravy-like consistency (it will thicken more as it bakes). Season with salt to taste.

Step 8

Add blanched green beans to the mushroom sauce and stir to combine. Transfer to a casserole dish.

Step 9

In a food processor, add Martin’s Potatobred Stuffing, fried onion straws, parmesan cheese garlic powder, and dried parsley. Pulse until the mixture reaches a breadcrumb consistency. Sprinkle over the green bean casserole.

Step 10

Bake uncovered at 375˚F for 20 minutes. Then broil for 2-3 minutes until topping is golden brown. Serve warm.

Recipe adapted from: