Green beans and mushrooms are a great combination, but putting them together doesn’t have to involve cans of soup and fried onions. This is a lighter, flavorful, fresh take on the classic casserole that’s a cinch to prepare in advance.
Crumb Topped Green Bean Mushroom Bake
An easy, make-ahead side dish of fresh green beans and sauteed mushrooms with a crumb topping.
Ingredients
- 1-1/2 to 2 lbs fresh green beans, ends trimmed
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 1 medium onion, thinly sliced
- 2 medium cloves garlic, minced
- 1 cup chicken broth
- Salt and freshly ground black pepper
- 12 ounces button mushrooms, sliced
- 1/2 cup panko bread crumbs
- 2 tablespoons parmesan cheese, grated
- 1/4 fresh lemon, optional
Instructions
- Preheat the oven to 350°F
- In a large skillet with a tight fitting lid, heat the olive oil over medium heat. Add the onion and cook until softened, 2 minutes. Add the garlic and cook for an additional minute, just until fragrant. Do not brown.
- Add the beans, season with salt and pepper and toss to coat with the oil. Reduce the heat to medium-low, add the broth and cover. Simmer until the liquid has evaporated and the beans are tender, 18 to 25 minutes. Taste and adjust the seasoning as needed.
- While the beans simmer, heat 2 tablespoons of the butter over medium heat in a separate pan. Add the mushrooms, season with salt and pepper, and sauté until the mushrooms have given off any excess liquid and are nicely browned, 8 to 10 minutes. Remove from the heat and set aside.
- Spray an oblong baking dish (1-1/2 to 2 quart) with nonstick spray. Once the beans are tender, combine them with the mushrooms and layer them in the prepared pan.
- The dish can be made ahead up to this point and refrigerated for up to 2 days. To reheat, bring to room temperature for 30 minutes, cover with foil and bake at 350°F for 20 minutes. Remove, uncover and continue the recipe.
- Melt the remaining 2 tablespoons of butter over low heat and add the panko crumbs and parmesan cheese. Toss to combine with the melted butter, then scatter the mixture over the top of the beans and mushrooms.
- Bake just until the crumbs are toasted, about 6 to 8 minutes (watch carefully). If desired, squeeze some fresh lemon juice over the top just before serving.
- For an Italian-inspired version, add 1 cup very well drained diced tomatoes and 1/2 teaspoon dried oregano to the beans and mushrooms before baking.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.
Ashley DiFranza says
Hello,
I work for Twin Pines Landscaping, and we are putting together a bunch of our favorite Thanksgiving recipes featuring fruits and veggies to share on our social media accounts! If this is your personal recipe that you have the rights to, we’d love to share your picture and link to the recipe here on your website! Let us know what you think!
Thanks, and Happy Almost Thanksgiving!
Ashley DiFranza and The Twin Pines Landscaping Team
Lynne Webb says
Hi Ashley – That would be fine. Thanks so much for including us!