Green Bean Mushroom & Almond Casserole
Since childhood, my brother and I always ate our vegetables. The rare time we didn’t like something, there was no choice… we had to eat it, period! I’m actually shocked to see “picky eaters” getting away with it! Parents should be stricter about it so children can have great, healthy 💚 food in their system.
My mother made a rotation of different veggies and fruits for a healthy diet. Besides being a great source of fiber, they contain important vitamins and minerals. They lower heart disease 💖 and blood pressure, improve digestion, protect against cancer, etc.
A delicious way to have your “picky eaters” eat more produce is to disguise the way of serving it. One of them is making casseroles 🍲. I think of Caponata, Autumn Veggie Casserole, Broccoli & Cauliflower Casserole, Onion Soufflé, Vegetable Tian, Loaded Potato Casserole, and many others.
Another one that is amazingly tasty is my Green Bean Mushroom & Almond Casserole! This recipe is so delectable! With a gorgeous mix of vegetables, this side is absolutely perfect for your proteins 🐓🐟🐖. Creamy and cheesy, this is a flavorful dish to make anytime!
Putting this recipe together is pretty fast ⏳ therefore it’s important to blanch the green beans prior to starting! It’s a quick way to stop the enzyme action, remove microorganisms, help to keep the flavor, brighten the color plus preserve nutritional value. To learn how to blanch them, click here… Green Beans • How to Blanch
After they’re blanched, the beans are well drained and set aside while starting the recipe. The other vegetables are quickly sautéed in a skillet before making the sauce. I like to season it with my Herbes de Provence and some hot paprika… simple and yet enough to bring up the flavor 😉.
The mixture is transferred to a 3-quart baking dish greased with cooking spray. To make this Green Bean Mushroom & Almond Casserole tastier, a topping made with breadcrumbs mixed with melted butter is spooned over. The final touch is sprinkling on some mild paprika… it’s visually more appealing – remember, we eat with our eyes first 👀! It’s baked in the oven for 20 minutes or until bubbly.
This Green Bean Mushroom & Almond Casserole is another delicious side that everyone in your family will enjoy including those little “picky eaters” 👱♂️👧! It pairs beautifully with many proteins and is perfect to serve anytime including special occasions and holidays…
Bon Appétit! 🍽
Here are several more casserole recipes for you to enjoy… 😀
– Lasagna Roll Ups
– Chicken Divan
– Lancashire Hotpot
– Pierogi Casserole
– Cod au Gratin
– Turkey Tetrazzini
– Southwest Beef Casserole
and for even more side dish recipes, click on this link… Recipe Category • Vegetables & Sides
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Green Bean Mushroom & Almond Casserole
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Ingredients
CASSEROLE
- 1 lbs. green beans, ends trimmed, halved and blanched tips & tricks
- 2 tbsp. butter
- 1 tbsp. olive oil tips & tricks
- 3/4 cup white onions, diced
- ground Himalayan pink salt, to taste
- 1/2 cup red peppers, diced
- 10 ounces button mushrooms, washed and sliced
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 3 large cloves garlic, pressed
- 1 1/2 cups heavy cream
- 1/2 cup low-sodium chicken broth
- 1 cup sharp Cheddar cheese, grated
- 1 tbsp. Herbes de Provence see Recipe
- 1 tsp. hot paprika
- 1/2 cup slivered almonds, toasted
- 1 tbsp. cornstarch (mixed with 1/2 cup cold water)
TOPPING
- 1 cup Panko breadcrumbs
- 1/4 cup butter, melted
- 1/2 tsp. mild paprika, or as needed
Directions
- In a large skillet over medium heat, add butter and oil.
- When it starts to sizzle, add onions, season lightly with salt and sauté for 1 minute. Add red peppers and sauté for 1 minute.
- Add mushrooms and combine with the other ingredients; season with black pepper. Mix to coat, place the lid on and simmer for 2 minutes.
- Remove the lid, stir the veggies and leave it like this for 45 to 60 seconds so the liquid can mostly evaporate.
- Add pressed garlic and quickly sauté it for 1 minute.
- Pour in heavy cream and chicken broth. Add cheese, Herbes de Provence and hot paprika. Blend the ingredients and bring the mixture to a simmer.
- Preheat oven to 350ºF
- Stir in almonds before pouring in the cornstarch mixture; stir until the sauce thickens, about 45 seconds.
- Add blanched green beans and stir to coat.
- Removing from the heat and transfer the mixture into a 3-quart baking dish that has been greased with cooking spray; spread it out evenly.
- Combine breadcrumbs and melted butter together. Spoon on the topping evenly on top and sprinkle on mild paprika.
- Transfer the dish to the preheated oven and bake until hot and bubbly, about 20 minutes.
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