Green Bean Casserole with Parmesan
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 serves
Calories: 198kcal
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
- 12 ounces (340 g) 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 (2% or full fat)*
- 1/3 cup shredded cheddar cheese (or mozzarella)
Instructions
- Boil beans in a medium-sized pot of salted water (make sure there's enough water to cover the beans) 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).
- Drain in a colander and immerse them in a large bowl of water with ice to stop the cooking process. Set aside.
- While beans are blanching, prepare the crisp onion topping.
CRISP ONION TOPPING:
- Melt butter in a large pan or skillet over medium-high heat. Fry onion rings until transparent and fragrant.
- Add the breadcrumbs and 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.
SAUCE:
- 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 minute until fragrant.
- Mix the flour through the mushrooms 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).
- Add in the beans and 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).
- Top with the crisp onion mixture and serve immediately.
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.
**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.
Nutrition
Calories: 198kcal | Carbohydrates: 17g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 647mg | Potassium: 414mg | Fiber: 3g | Sugar: 7g | Vitamin A: 915IU | Vitamin C: 16.7mg | Calcium: 168mg | Iron: 1.7mg