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We are only a few days away from Thanksgiving and this will be my last dish for this year's Thanksgiving recipes. This dish is a variation to the traditional Green bean casserole that is usually made using cream of mushroom soup and has a crispy fried onion topping. In this modified version, mushrooms and onions are cooked down and then a bechamel like sauce is made right in the pan -- then topped with crispy breadcrumb topping and baked off until hot and bubbly. I loved the addition of corn and the crispy breadcrumb topping the most in this recipe....


6 serving

Total time

75 minutes




  • 2 cups green beans (Frozen Chopped - thawed)
  • 1 cup corn (Frozen)
  • 4 cups mushrooms (Fresh - sliced)
  • 1 onion (- medium, chopped)
  • 2 cloves garlic (- finely minced)
  • 1 tbsp All purpose flour Whole wheat flour (/)
  • half-and-half - 1 cup ((I used ½cup heavy cream and ½cup milk))
  • 1 cup Cheese Cheddar Cheese (Jarlsberg / White Cheddar)
  • (1.25l) fish stock (Dried (or use 2tbsp fresh thyme))
  • (1.25l) fish stock (Fresh - divided)
  • 1 cup bread (Dry Crumbs (I used Panko bread crumbs))
  • 2 tbsp Parmesan cheese (Grated)
  • to taste Salt Pepper (&)


  1. Preheat oven to 375°F. Grease a 9"x13" baking pan or casserole.
  2. In a large skillet, melt 2tbsp butter and 2tbsp oil on medium heat. Add mushrooms and onions and cook, stirring occasionally, until the veggies are tender and starting to lightly brown.
  3. Stir in flour, half-n-half, thyme and 2tbsp chives. Cook for 3~4 minutes. Next add the grated cheese and cook for 2 more minutes.
  4. Add the green beans, corn, salt and pepper. Mix well and turn off the heat. Transfer the mixture to the prepared baking dish.
  5. Melt 2tbsp butter and combine with the bread crumbs and parmesan cheese.
  6. Sprinkle the breadcrumb mixture evenly over the green beans. Bake for 30 minutes or until the casserole is hot and bubbling. Let cool for 10 minutes before digging in.
  7. View the recipe instructions at Cook's Hideout

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