• Skip to primary navigation
  • Skip to main content
  • Texas A&M Forest Service
  • Texas A&M Veterinary Medical Diagnostics Laboratory
  • Texas A&M AgriLife Extension Service
  • Texas A&M AgriLife Research
  • Texas A&M College of Agrculture and Life Sciences
Expanded Food and Nutrition Education Program
Expanded Food and Nutrition Education ProgramEducating families since 1969
  • Facebook
  • Instagram
  • Twitter
  • YouTube
  • Menu
  • County Offices
    • Bexar County
    • Cameron County
    • Dallas County
    • El Paso County
    • Harris County
    • Hidalgo County
    • Nueces County
    • Tarrant County
    • Travis County
  • About

Not Your Grandma’s Green Bean Casserole

November 20, 2019 by valentina.jimenez


Print Recipe
Not Your Grandma's Green Bean Casserole
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Holidays, side dish
Servings
Ingredients
For the topping
  • 2 lbs grean beans cut in half, trimmed & washed
  • 1 tbsp olive oil
  • 1 cup onions finely diced
  • 1/2 cup breadcrumbs seasoned
  • 1 tbsp Parmesan cheese grated
  • 1/2 tsp thyme dried (or 1 tsp fresh)
For the green beans
  • 1 tbsp olive oil
  • 1/3 cup onions minced
  • 16 oz mushrooms sliced
  • 1/4 cup flour
  • 1 cup reduced sodium chicken stock
  • 1 cup skim milk
  • 1/4 cup Parmesan cheese grated
Course Holidays, side dish
Servings
Ingredients
For the topping
  • 2 lbs grean beans cut in half, trimmed & washed
  • 1 tbsp olive oil
  • 1 cup onions finely diced
  • 1/2 cup breadcrumbs seasoned
  • 1 tbsp Parmesan cheese grated
  • 1/2 tsp thyme dried (or 1 tsp fresh)
For the green beans
  • 1 tbsp olive oil
  • 1/3 cup onions minced
  • 16 oz mushrooms sliced
  • 1/4 cup flour
  • 1 cup reduced sodium chicken stock
  • 1 cup skim milk
  • 1/4 cup Parmesan cheese grated
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Boil a large pot of water, when boiling add green beans and blanch for 2 minutes (or 6-8 minutes if you like them softer). Drain in a colander and rinse under cold water to stop them from cooking.
  2. Meanwhile make the topping, heat a medium-sized skillet over medium heat. Add the onions and saute about 3-5 minutes, stirring occasionally until golden brown.
  3. Reduce heat to medium-low, add breadcrumbs, grated cheese and thyme; saute until golden brown, about 5-6 minutes, stirring frequently, careful not to burn.
  4. Preheat the oven to 375 degree F. Lightly spray a 13 x 9 inch baking dish.
  5. Heat oil in a large saute pan over medium-high heat. Add onions and saute 1 to 2 minutes. Add mushrooms, season with salt and pepper and saute 6-8 minutes, stirring occasionally.
  6. Sprinkle flour over the mushroom, stir constantly for about a minute, then slowly add chicken stock, then milk.
  7. Bring to a low boil, and cook stirring occasionally until thickened, about 3 minutes. Stir in Parmesan cheese.
  8. Add blanched green beans and mix well, season with salt and pepper as needed; pour into prepared baking dish.
  9. Top with toasted bread crumbs and bake about 30 minutes.
  10. Serve and enjoy!
Recipe Notes

Nutrition Facts Servings: 14, Serv. size: 1 serving (157g), Amount per serving: Calories 90, Total Fat 3.5g (4% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 105g (5% DV), Total Carb. 13g (5% DV), Fiber 3g (11% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 5g, Vit. D 0mcg(0% DV), Calcium 73mg (6% DV), Iron 1mg (6% DV), Potas. 300mg (6% DV)

Share this Recipe

Filed Under: Holidays, recipes, side dish

Texas A&M AgriLife Extension Service
Texas A&M University System Member

This work is supported by the Expanded Food and Nutrition Education Program from the USDA National Institute of Food and Agriculture.

  • Compact with Texans
  • Privacy and Security
  • Accessibility Policy
  • State Link Policy
  • Statewide Search
  • Veterans Benefits
  • Military Families
  • Risk, Fraud & Misconduct Hotline
  • Texas Homeland Security
  • Texas Veterans Portal
  • Equal Opportunity
  • Open Records/Public Information