Creamy Mushroom Green Bean and Walnut Casserole
Elevate your holiday or weeknight dinner with this comforting and flavorful Creamy Mushroom Green Bean and Walnut Casserole! This reimagined classic combines tender green beans and hearty button mushrooms in a rich, velvety sauce made with milk, heavy cream, and a hint of nutmeg. The addition of earthy walnuts brings a delightful crunch, while a golden, cheesy breadcrumb topping adds irresistible texture and depth. Perfect for cozy gatherings or as a side dish for any occasion, this casserole is finished with an elegant blend of Parmesan and whole-wheat breadcrumbs, baked to perfection. Simple to prepare in under an hour, it's a must-try for lovers of creamy, savory, and satisfying recipes.
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Recipe Information
Ingredients
- 450 grams green beans
- 250 grams button mushrooms
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 350 milliliters milk
- 120 milliliters heavy cream
- 2 garlic cloves, minced
- 1 shallot, finely chopped
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons ground black pepper
- 1 teaspoons salt
- 70 grams walnuts, roughly chopped
- 60 grams whole-wheat breadcrumbs
- 50 grams grated Parmesan cheese
- 1 tablespoon olive oil
Instructions
Preheat your oven to 190°C (375°F). Lightly grease a medium-sized casserole dish and set it aside.
Trim the ends off the green beans and blanch them in boiling salted water for 4-5 minutes. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Drain again and set aside.
Heat 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and chopped shallot, sautéing for 1-2 minutes until fragrant.
Add the mushrooms to the pan and cook for 6-8 minutes, stirring occasionally, until they release their natural moisture and begin to brown.
Sprinkle the flour over the mushrooms and stir well to coat. Cook the mixture for 1 minute to remove the raw flavor of the flour.
Gradually whisk in the milk and heavy cream, stirring constantly, to create a smooth, thickened sauce. Add the nutmeg, pepper, and salt. Simmer the sauce for 3-4 minutes, then remove from heat.
Add the blanched green beans and walnuts to the skillet with the sauce and toss to coat everything evenly.
Transfer the mixture to the prepared casserole dish and spread it out in an even layer.
In a small bowl, mix together the breadcrumbs, grated Parmesan cheese, and remaining tablespoon of melted butter. Sprinkle this mixture evenly over the casserole.
Drizzle the olive oil over the topping to encourage browning, then bake the casserole in the preheated oven for 20-25 minutes or until the topping is golden and crispy.
Allow the casserole to cool for 5 minutes before serving. Enjoy this comforting dish as a side or a light main course!
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.7 g | 202% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 4248 mg | 185% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 25.5 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 867 mg | 67% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2260 mg | 48% | |
*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.
