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Green Beans with Mushrooms, Cream & Toasted Breadcrumbs

Scott Phillips

Servings: four.

This is a modern rendition of the green bean and mushroom casserole with fried onion rings that was a staple of my childhood. I’ve replaced the onion rings with toasted breadcrumbs.


For the breadcrumbs:

  • 1 cup coarse fresh breadcrumbs
  • 1/4 cup olive oil
  • Freshly ground black pepper to taste

For the green beans:

  • 4 Tbs. unsalted butter
  • 8 oz. white or cremini mushrooms, quartered
  • 1 small onion, finely diced (about 1/2 cup)
  • 1 tsp. kosher salt
  • 3 medium cloves garlic, minced
  • 10 oz. fresh green beans, trimmed
  • 3/4 tsp. freshly ground black pepper
  • 1-1/2 cups homemade or low-salt canned chicken broth or water, or a combination
  • 1/2 cup heavy or whipping cream

Nutritional Information

  • Calories (kcal) : 440
  • Fat Calories (kcal): 330
  • Fat (g): 37
  • Saturated Fat (g): 16
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 70
  • Sodium (mg): 640
  • Carbohydrates (g): 22
  • Fiber (g): 4
  • Protein (g): 6


  • Make the breadcrumbs: Heat the oven to 375ºF. Toss the breadcrumbs in a bowl with the olive oil and pepper. Spread them on a baking sheet and toast until golden, stirring occasionally, about 10 min.
  • Cook the beans: Melt the butter in a large skillet over medium heat. Add the mushrooms and onion. Increase the heat to high to reheat the pan and then drop the heat back to medium. When the mushrooms are slightly golden, add the salt. Sauté until the mushrooms are deep golden, about 5 min. Add the garlic, green beans, and pepper.
  • Add the broth or water and simmer, stirring occasionally, until the liquid has reduced by about three-quarters and the beans are fork-tender and fully cooked (taste one to check), about 20 min.
  • Add the cream and simmer until the sauce is reduced to a very thick consistency, about 10 min. Serve the beans and sauce topped with the toasted breadcrumbs.


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Reviews (3 reviews)

  • CEParks | 11/27/2015

    This is a fresh version of the green bean cassarole I had as a child. I edited the recipe by sauting the mushrooms and onions on med high to brown them while leaving them firm. I set them aside while simmering the green beans in the broth. After adding the cream, I mixed everything together including the bread crumbs. I poured this into a bakig dish to be reheated. Everything was slightly undercooked so it was very fresh tasting after being reheated.

  • jmajs | 12/06/2007

    Yummy, familiar yet not overdone. It was eaten up and received compliments. Only criticism...watch the amount of breadcrumbs. They can be overwhelming

  • NoWaxCooks | 10/23/2007

    I made this almost immediately after receiving the magazine and have made it for almost every Thanksgiving and Christmas since. Make sure you use Low-Salt Chicken Broth and don't be afraid to use other kinds of mushrooms. I've used shitake and portobello (but portobello must be thinly sliced.) The breadcrumbs are what really makes the dish feel like it took a lot more time than it did and they add just the right amount of texture, since you lose a lot of the crisp of the green beans cooking them with this method. Enjoy!

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