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Green Bean Mushroom & Almond Casserole
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5 from 7 votes

Green Bean Mushroom & Almond Casserole

Tasty, creamy and delicious, this Green Bean Mushroom & Almond Casserole can be served anytime including special occasion and holidays…
Prep Time10 minutes
Cook Time30 minutes
Passive Time0 minutes
Servings: 8
Author: Francine Lizotte
Course: Side Dish
Cuisine: North American
Keyword Casserole, Comfort Food, Easy Recipe, Holidays & Events, Legumes/Beans, Low Sodium/No Sodium, Meatless, Thanksgiving Day, Vegetables

Ingredients

CASSEROLE

  • 1 lb. 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.