Posted by Parmesan.com
Parmesan Green Bean Casserole is our version of that familiar old holiday favorite. We’ve added sautéed onions and mushrooms for more umami flavor and replaced the canned soup with Parmesan Cream Sauce. But we would never mess with the best part of the green bean casserole: the fried onion topping, so it’s still here. We’ve just added grated Parmigiano Reggiano® to the topping to make it even better. Make Parmesan Green Bean Casserole with frozen green beans, or blanch fresh green beans until cooked but not too soft. You can make the Parmesan Cheese Sauce and the sautéed mushrooms and onions for this recipe a day or two in advance, then assemble your Parmesan Green Bean Casserole just before you plan to cook and eat it.
Prep Time - 30 min | Cooking Time - 30 min
1. Bring a large pot of water to a boil, add a generous tablespoon of salt and blanch the beans in the water until cooked, about 5 minutes. Drain the beans.
2. Cut the onion and shitake mushrooms into thin slices. Heat the olive oil in a sauté pan, add the onion, mushroom slices and the thyme. Cook over medium heat for 10 minutes, stirring occasionally so the mixture doesn’t burn. Mix into the green beans.
3. Heat the Parmesan Cream Sauce. Fold the sauce into the green beans, adding more or less sauce depending on how wet or dry you like the casserole. Transfer to a casserole dish and scatter the French’s Fried Onions and grated Parmigiano Reggiano over the top.
4. Bake 20-30 minutes in a preheated oven at 375° F until the casserole is hot and bubbling and the topping is nicely browned.over the top.