Rosemary's Green Bean Casserole

Elevate your holiday table or weeknight dinner with *Rosemary's Green Bean Casserole*, a sophisticated twist on a classic comfort food. This flavorful casserole layers crisp-tender blanched green beans with a luscious from-scratch mushroom and rosemary cream sauce, all topped with a golden, Parmesan-infused panko crust. Caramelized onions and fresh rosemary add depth and richness, while the homemade sauce—made with real cream and broth—ensures every bite is irresistibly creamy yet light. Perfectly balanced with a satisfying crunch from the breadcrumb topping, this dish is a crowd-pleaser that’s both hearty and elegant. With only 20 minutes of prep, it’s an effortless way to impress at your next gathering. Keywords: green bean casserole, rosemary, creamy casserole, Thanksgiving side dish, holiday recipes, comfort food, panko topping.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 900 grams green beans
• 4 tablespoons butter
• 1 large yellow onion
• 3 garlic cloves
• 2 teaspoons fresh rosemary
• 230 grams baby bella mushrooms
• 3 tablespoons all-purpose flour
• 480 milliliters chicken or vegetable broth
• 120 milliliters heavy cream
• 120 grams panko breadcrumbs
• 60 grams grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoons black pepper

Directions

Step 1

Preheat your oven to 190°C (375°F).

Step 2

Bring a large pot of water to a boil and add a generous pinch of salt. Blanche the green beans in the boiling water for 3-4 minutes, until crisp-tender. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Drain again and set aside.

Step 3

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the thinly sliced onion and cook, stirring frequently, for 15-20 minutes or until caramelized. Add the minced garlic and rosemary, and cook for an additional 1-2 minutes. Remove from the skillet and set aside.

Step 4

In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the chopped mushrooms and sauté until browned and their moisture is released, about 5-7 minutes.

Step 5

Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.

Step 6

Gradually whisk in the broth, ensuring no lumps form. Bring the mixture to a simmer and cook until thickened, about 3-4 minutes. Stir in the heavy cream, salt, and black pepper, then remove from heat.

Step 7

In a medium bowl, combine the panko breadcrumbs, grated Parmesan cheese, and olive oil. Mix well and set aside.

Step 8

In a large mixing bowl, combine the blanched green beans, caramelized onions (reserve a small portion for garnish, if desired), and the mushroom sauce. Mix until everything is evenly coated.

Step 9

Transfer the mixture to a greased 9x13-inch (23x33 cm) baking dish. Sprinkle the breadcrumb topping evenly over the casserole.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.

Step 11

Remove from the oven and let cool for a few minutes. Garnish with reserved caramelized onions and a sprig of fresh rosemary, if desired. Serve warm.

Nutrition Facts

Serving size	(2190.6g)

Amount per serving	% Daily Value*
Calories	2307.8

Total Fat 140.6g	0%
Saturated Fat 66.8g	0%
Polyunsaturated Fat 5.1g
Cholesterol 311.6mg	0%
Sodium 7437.4mg	0%
Total Carbohydrate 204.5g	0%
Dietary Fiber 35.7g	0%
Total Sugars 51.5g
Protein 72.2g	0%

Vitamin D 25.1IU	0%
Calcium 1148.7mg	0%
Iron 18.2mg	0%
Potassium 3392.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 12.2%

Carbs: 34.5%