Stove Top Green Bean Parmesan Casserole

An easy to make Stove Top Green Bean Parmesan Casserole, with a creamy mushroom sauce, all made from scratch and on the stove to save precious oven space!

There are no Stove Top Green Bean Parmesan Casserole’s like THIS one!

To continue from yesterday’s Thanksgiving feast with that super Juicy Herb Roast Turkey, here is one of my favourite sides. Green beans enveloped in a cheesy and creamy mushroom sauce, with a crispy onion and parmesan topping.

I don’t need to say anymore, do I? SOLD.

Like I mentioned yesterday, my mother is the queen of Thanksgiving. This is another one of her recipes (thank you moder).

Before posting this, she made me look around the good old internet to check if her way is the ‘normal’ way of making green bean casserole, so as not to embarrass me with a non-authentic recipe. Like I care. Psssht. If it’s yummy….it’s YUMMY. Full stop, right?

In our search, we saw many recipes using canned soups, but luckily, we also found white sauce based casseroles. This is how she has always prepared her casserole: in a mushroom white sauce (or béchamel) style base, sometimes adding in crispy bacon pieces, and always with cheddar cheese. Also, she never used packet fried onions, and instead just topped it with breadcrumbs and sautéed chopped onion in loads of oil. For the sake of reducing calories for this blog, we altered the topping to be more waistline loving, and using the topping on this Creamy Garlic Parmesan Mac and Cheese as inspo, we elevated her casserole to a whole new level.

One more side is coming at you tomorrow….may or may not (also…may yes) involve bacon.

TOP LEFT: Stove Top Green Bean Casserole; TOP RIGHT: Honey Roasted Butternut Squash & Brussels Sprouts With Bacon

BOTTOM RIGHT: Creamy Slow Cooker Mashed Potatoes; BOTTOM LEFT: One Pan Juicy Herb Roasted Turkey & Potatoes With Gravy.

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Stove Top Green Bean Parmesan Casserole

An easy to make Stove Top Green Bean Parmesan Casserole, with a creamy mushroom sauce, all made from scratch and on the stove to save precious oven space!

Servings: 6

Author: Karina - Cafe Delites

Ingredients

FOR THE BEANS:

• 1 pound | 500 g fresh green beans , rinsed, trimmed and halved

FOR THE CRISP ONION TOPPING:

• 2 tablespoons butter (preferably reduced fat)
• 1 medium onion , sliced into thin rings
• 1/2 cup panko bread crumbs
• 2 tablespoons fresh grated parmesan cheese
• 1 teaspoon kosher salt

FOR THE SAUCE:

• 2 tablespoons butter (preferably reduced fat)
• 1 medium onion , diced
• 340 grams | 12 ounces mushrooms , chopped into 1/2-inch pieces
• 1 teaspoon salt
• cracked pepper , to taste
• 1 tablespoon minced garlic (or 3 cloves)
• 2 tablespoons all-purpose flour
• 1 cup chicken broth or stock
• 1 cup skim milk (or 2% or full fat)*
• 1/3 cup shredded cheddar cheese (or mozzarella)

Instructions

1. Bring a medium-sized pot of salted water to a boil (make sure there's enough water to cover the beans -- ABOUT 3 LITRES). Add beans and boil until just about cooked through and beginning to soften (about 6-8 minutes -- be careful not to over cook or they will be too soft and turn to mush). Drain in a colander and immerse them in a large bowl of water with ice to stop the cooking process. Set aside.
2. While beans are blanching, prepare the crisp onion topping.

THE CRISP ONION TOPPING:

1. Melt butter in a large pan or skillet over medium-high heat. Fry onion rings until transparent and fragrant. Add in the breadcrumbs. Cook, while stirring, until breadcrumbs are golden brown and toasted. Then add in the parmesan cheese and continue cooking for a further minute or two until the cheese just begins to melt. Transfer to a bowl and set aside.

THE SAUCE:

1. Melt the 2 tablespoons of butter in the same pan or skillet over medium-high heat. Fry the diced onion until transparent. Add the mushrooms, salt and pepper and cook, stirring occasionally. (The mushrooms will begin to release water after about 4 minutes.) Add in the garlic and continue to cook for a further 2 minutes, until fragrant.
2. Stir the flour through the mushroom mixture, and allow to cook for a further minute. Pour in the broth and simmer for 2 minutes, until just beginning to thicken. Reduce heat to low and pour in the milk (or cream), while stirring. Cook until the sauce thickens (about 1-2 minutes).
3. Add in the beans and the cheddar cheese; allow the beans to cook in the sauce to your desired doneness while the cheese melts through the sauce, stirring occasionally to prevent sticking or burning on the bottom of the pan (about 8-10 minutes).
4. Top with the crisp onion mixture and serve immediately.

Recipe Notes

*Milk can be substituted with half and half or heavy cream.
**If wanting to add in bacon, fry 3-4 pieces of chopped bacon first before frying the mushrooms. Once bacon is crispy, add in the mushrooms and continue following the directions as above.

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