Parmesan Green Bean Casserole Recipe

Posted by

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.

Ingredients (Serves 4 to 6)

  • 12 ounces fresh or frozen green beans
  • 1 medium onion
  • 8 ounces fresh shitake mushrooms
  • 2 tablespoons olive oil
  • 1/4 teaspoon fresh chopped thyme
  • 3 cups Parmesan Cream Sauce Recipe
  • 1/2 cup French's Fried Onions
  • 1/2 cup grated Parmigiano Reggiano

Directions (This is Moderately Easy!)

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.

Reviews (0)

Featured Chef


Jordan Schachter

My mission is to build and nourish community through the joy of cooking and eating with one another.

View All

Michael White

Michael White is the chef owner of Marea, Osteria Morini, Ai Fiori, Due Terre, Due Mari and Al Molo.

View All

Josephine Nieuwenhuis

Josephine Nieuwenhuis is the creative chef behind recipes.

View All

Alex Pilas

Alex Pilas is the Executive Chef of Eataly, New York

View All