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Green Bean Casserole Redeux


  • 1 lb fresh green beans ends trimmed and cut into bite-sized pieces if desired
  • 8 oz. white mushrooms sliced
  • 2 tbsp butter
  • ¼ tsp kosher salt
  • 2 cloves garlic minced
  • 1 ⅓ C heavy cream
  • ½ C parmesan cheese shredded
  • ¼ tsp black pepper
  • 1 pinch ground nutmeg
  • ½- 1 C french-fried onions
  • more salt to taste


  • Heat a pot of water to boiling and place beans in the water to blanch for about 5 minutes. Beans should be bright green and just barely tender. Immediately remove beans from water and plunge into a a bowl of cold water or run under the faucet until cool. This stops the cooking process.
  • In a medium pan, saute mushrooms in butter and salt until soft and starting to caramelize.
  • Stir garlic and cream into the mushrooms and bring to a simmer. Stir in parmesan, pepper, nutmeg, and green beans and continue to simmer for about 5 minutes or until the the sauce is thickened and the beans are tender.
  • Remove from heat, season with more salt to taste and top with french-fried onions.