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Gourmet Green Bean Casserole

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Gourmet Green Bean Casserole on a spoon

I recently shared a classic green bean casserole recipe that should be made ahead and frozen before cooking. Today, you will love this gourmet green bean casserole that can still be made ahead, or make it early the day of, ready to heat and serve in about 45 minutes.

This version will still satisfy lovers of the traditional green bean casserole. But added here for a little bit of elegance are diced red bell peppers, grated Parmesan cheese and caramelized shallots. I did wondered if the bell pepper would overpower the creamy flavor of this casserole we all love so much. But it adds an excellent tang that is subdued with the cream sauce and cheese.

Whether you assemble and serve this immediately or prepare it ahead to be heated just before the rest of the meal is ready, this could be a new favorite for your holiday table. Or any time, for that matter.

green bean casserole with fried onions on a plate

Gourmet green bean casserole is crunchy and creamy, cheesy goodness all at once. If you’re pressed for time or just don’t want to take the extra step of sautéing the shallots to combine with the fried onions, it will still be delicious and satisfying. The shallots just give another fresh and crunchy bite. The Parmesan cheese layered in the casserole is subtle but compliments the roux that you flavor with cayenne and nutmeg.

Green Bean Casserole with sauce on a plate

Green bean casserole on a spoon
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5 from 5 votes

Gourmet Green Bean Casserole

A traditional green bean casserole gets a gourmet twist with the addition of a red bell pepper and grated Parmesan cheese.
Course Side Dish
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 305
Author Good Dinner Mom

Ingredients 

  • 6 tablespoons unsalted butter, divided, plus more for dish
  • 1 medium onion, cut into 1/4-inch dice
  • 1 red bell pepper, seeded and cut into 1/2-inch dice
  • 1 pound button mushrooms, stems trimmed, quartered
  • 2 teaspoons coarse salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 1/2 pounds green beans, trimmed and cut into 2-inch pieces
  • 6 tablespoons all-purpose flour, divided
  • 2 cups milk
  • 1 pinch cayenne pepper
  • 1 pinch grated nutmeg
  • 1 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 1/4 cup canola oil
  • 3 shallots, cut crosswise into 1/4-inch rings
  • 1 package or can of fried onions

Instructions

  • In a large skillet over medium heat, melt 2 tablespoons butter. Add onion, and saute until it begins to soften, about 4 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside to cool.
  • Prepare an ice bath: Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add beans, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge into ice bath to stop cooking. When cooled, toss drained beans with mushroom mixture; set aside.
  • Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add 1/4 cup flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in cayenne, nutmeg, and the remaining teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.
  • Butter a 9-by-13-inch glass or ceramic baking pan. Spread half the green-bean mixture over the bottom. Sprinkle on half the grated Parmesan, and spread with the remaining green beans. Combine the remaining Parmesan and the breadcrumbs, and sprinkle over casserole. Cover with foil, and refrigerate until about 45 minutes prior to serving. You may prepare to this step and refrigerate for 2 days prior to finish and serving.
  • Heat canola oil in a medium skillet over medium-high heat. Toss shallot rings with the remaining 2 tablespoons flour. Fry the shallots in batches, turning frequently, until golden brown. Transfer to paper towels to drain. Set aside.
  • Preheat oven to 350F degrees. Cook casserole covered in the foil, for 25-30 minutes, until heated through. Remove foil. Mix saute'd shallots with approximately 1 cup of the canned or packaged fried onions. Sprinkle on top of casserole, reduce heat to 325F and cook another 10 minutes.
  • Serve immediately.
Nutrition Facts
Gourmet Green Bean Casserole
Amount Per Serving
Calories 305 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g56%
Cholesterol 39mg13%
Sodium 250mg11%
Potassium 371mg11%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 8g9%
Protein 9g18%
Vitamin A 1520IU30%
Vitamin C 31.1mg38%
Calcium 254mg25%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Martha Stewart.

Gourmet Green Bean Casserole

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Published on November 19, 2013

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    Recipe Rating




  1. tia mayes says

    May 3, 2022 at 6:42 AM

    5 stars
    Simple to make and outstanding flavors!! It was a hit at my potluck. I doubled everything and it was great!

    Reply
  2. mary hill says

    May 3, 2022 at 6:34 AM

    5 stars
    I didn’t make any changes. I followed the recipe to heart and my family loved it!

    Reply
  3. katie b says

    February 22, 2022 at 6:21 AM

    5 stars
    Simple and so yummy! Had it as side dish for guests today and they blew through it! very good!

    Reply
    • Sally Humeniuk says

      February 23, 2022 at 9:23 AM

      Thanks, Katie!

      Reply
  4. tina s says

    February 22, 2022 at 6:18 AM

    5 stars
    Very easy to make but taste like you spent hours preparing a fancy recipe. A new favorite in our house!

    Reply
    • Sally Humeniuk says

      February 23, 2022 at 9:23 AM

      Thanks, Tina. This is why we like it, too!

      Reply
  5. Meredith says

    November 19, 2020 at 5:20 PM

    Have you tried freezing this casserole? I know that you have a freezer friendly recipe, but I really like the sound of this one 🙂

    Reply
    • Sally Humeniuk says

      November 20, 2020 at 7:50 AM

      Hi Meredith, I haven’t tried freezing this one but think it should freeze fine. Cover it well with plastic wrap and then aluminum foil to seal it good. Bring to room temperature before baking as written and of course, don’t add the fried onions before you freeze it. 🙂

      Reply
  6. Ronnie says

    November 23, 2013 at 9:14 PM

    Another keeper from the pro!!! I am making this for sure this year!!!

    Reply
    • Sally says

      November 23, 2013 at 10:31 PM

      Let me know how it turns out. 😀

      Reply

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