Rating: 4 stars
1 Ratings
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  • 4 star values: 1
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My aunt makes this every year for Thanksgiving, and it's wonderful. It's a little bit more wholesome than the ones with the cream of soups, but just as good!


Recipe Summary

45 mins
1 hr
15 mins
1 small casserole


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Spray a casserole dish with nonstick cooking spray.

  • Heat olive oil for topping in a skillet over medium heat. Add onion and cook until just golden, 5 to 7 minutes. Remove from heat.

  • Mix bread crumbs, salt, pepper, and parsley together in a bowl. Toss onions in bread crumb mixture until fully coated. Set topping aside.

  • Pour milk into a microwave-safe bowl and add bay leaf. Heat in a microwave until scalding, about 1 minute; remove bay leaf. Set aside.

  • Heat 1 teaspoon oil in a large saucepan over medium heat. Add onion and garlic and cook and stir until just golden, about 5 minutes. Add mushrooms, 1 teaspoon salt, and 1/2 teaspoon pepper; cook until mushrooms are tender, about 5 minutes more. Sprinkle flour over mixture and saute until flour is starting to brown, 2 to 3 minutes. Slowly stir in milk and bring to a simmer; cook until thickened, about 10 minutes.

  • Remove from heat and add sour cream, salt, pepper, and nutmeg. Adjust seasonings if necessary.

  • Place green beans into the bottom of the prepared casserole dish and pour sauce over green beans. Top with bread crumb-onion topping.

  • Bake in the preheated oven until golden and bubbly, 15 to 25 minutes.

Cook's Note:

You can use panko bread crumbs instead of coarse regular bread crumbs.

Nutrition Facts

191 calories; protein 10.7g; carbohydrates 30g; fat 3.7g; cholesterol 4.9mg; sodium 841.2mg. Full Nutrition