Fresh Green Bean Casserole with Rosemary

"The hint of rosemary in the cream envelops 
the fresh beans and mushrooms!"

3 cups fresh green beans, trimmed and halved
3 cups chicken broth
3 Tbs. olive oil
2/3 cup onion, chopped
1 cup fresh mushrooms, sliced
2 garlic cloves, crushed and chopped
1 Tbs. butter
1 Tbs. Flour
1 1/2 cup heavy whipping cream
1 Tbs. fresh rosemary
Sea salt and  black pepper to taste
1 1/2 cup cheddar cheese
1 1/2 cup Panko bread crumbs (or 1 can French fried onion rings)

Preheat oven to 350 degrees F

1.     In a large saucepan; boil the green beans in the chicken broth for 8-10 minutes. Green beans should be tender but not mushy.  Drain beans and place in large bowl.

2.     In a large skillet, sauté the onions and mushrooms in olive oil until the onions soften.  Add garlic and sauté for about a minute longer.  Add mixture to beans and toss.

3.     In the same skillet over medium heat; melt butter and stir in flour to create a roux. 

4.     Reduce heat and slowly pour in the cream and stir to remove any flour lumps.  Add rosemary and simmer; continue to stir until sauce begins to thicken.  Season with salt and pepper.  Remove from heat.

5.     Spread bean mixture evenly in a glass 8” x 10” baking dish. 

6.     Pour cream over beans.

7.     Sprinkle cheese over casserole.

8.     Sprinkle bread crumbs (or onion rings) over cheese.

9.     Bake for 25-30 minutes.

10.  Serve and enjoy!


  1. What do you do with the chicken broth after cooking the beans in them?


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