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
Directions
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.
1 Video | Photo: Green Bean Casserole Recipe

















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By tibble22_8311480
Santa Rosa Beac...
on December 26, 2012
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Very delicious recipe. I had also added zucchini to the dish and it added a wonderful flavor! Loved it!
By MauiLevi
on November 23, 2012
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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?
By sharan67
MD
on July 25, 2012
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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.
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