Grand Green Bean Casserole in a Snap

Grand Green Bean Casserole in a Snap


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This cool casserole dish is an old stand-by, but that makes us love it even more. Even if you’re on the run, your guests will appreciate this put-together classic topped with golden, crispy onions.

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Chicago, IL

Serving Size / Yield

6-8 servings


  • 2 Tbs. all-purpose flour
  • 1 15-ounce can mushroom broth
  • 1 1/2 lbs. frozen French-cut green beans, thawed and drained
  • 1 C. sliced fresh mushrooms
  • 1/2 C. frozen pearl onions, thawed
  • Salt and pepper

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Preheat oven to 350. In a small saucepan, heat 2 Tbs. canola oil over medium heat. Sprinkle in flour and stir constantly to form a paste (you are making a roux, used to thicken the broth). Once a paste forms, slowly pour in mushroom broth while whisking constantly to prevent lumps. Continue cooking until broth is thick. Meanwhile, layer green beans, mushrooms and pearl onions in a casserole dish. Pour thickened sauce over and bake for 25 minutes. Return it to oven and bake another 5 minutes. Serve.

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