Savory Herb Green Bean Casserole

A delectable twist on the classic green bean casserole, featuring fresh herbs and a crispy topping. Perfect for holiday dinners or a cozy weeknight meal.
Prep time: 20 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

1 1/2 lbs fresh green beans, trimmed
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
8 oz button mushrooms, sliced
1/2 cup chicken broth
1 cup heavy cream
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
salt and pepper to taste
1 cup shredded Gruyère cheese
1 cup panko breadcrumbs
2 tbsp butter, melted

Instructions

1. Preheat your oven to 350°F (175°C).
2. Blanch the green beans in boiling water for about 3 minutes, then immediately transfer to an ice bath. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté for 2-3 minutes until translucent.
4. Add the mushrooms and continue cooking until they release their moisture and begin to brown, about 5 minutes.
5. Pour in the chicken broth and heavy cream, stirring to combine.
6. Add the fresh thyme, rosemary, salt, and pepper. Allow the mixture to simmer for 5 minutes to thicken.
7. Remove from heat and stir in the Gruyère cheese until melted.
8. In a large baking dish, combine the green beans with the mushroom sauce.
9. In a small bowl, mix the panko breadcrumbs with the melted butter.
10. Sprinkle the breadcrumb mixture over the top of the casserole evenly.
11. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
12. Let cool for a few minutes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place in an oven-safe dish and warm in a preheated oven at 350°F until heated through, about 15-20 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.