Savory Green Bean Mushroom and Pecan Casserole
Elevate your holiday table or weeknight dinner with this Savory Green Bean Mushroom and Pecan Casserole, a delicious twist on a classic comfort food dish. Featuring tender green beans, earthy baby bella mushrooms, and a rich, creamy Parmesan-infused sauce, this recipe is loaded with robust flavors and creamy textures. A golden, crunchy topping made with buttery panko breadcrumbs and chopped pecans adds the perfect contrast, making each bite a delightful mix of savory and nutty goodness. Quick-to-make with fresh ingredients and a touch of smoked paprika for depth, this casserole is an irresistible addition to any meal. Whether you're entertaining guests or satisfying your family's cravings, this dish delivers the perfect balance of indulgence and elegance.
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Recipe Information
Ingredients
- 500 grams fresh green beans
- 250 grams baby bella mushrooms (sliced)
- 3 tablespoons butter
- 3 units garlic cloves (minced)
- 2 tablespoons all-purpose flour
- 240 milliliters vegetable broth
- 120 milliliters heavy cream
- 40 grams grated Parmesan cheese
- 75 grams pecans (roughly chopped)
- 60 grams panko breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons onion powder
- 0.25 teaspoons smoked paprika
Instructions
Preheat the oven to 180°C (350°F). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Add the green beans and blanch for 4–5 minutes, until bright green and tender-crisp. Drain and transfer them to an ice bath to stop cooking. Drain again and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the mushrooms and sauté until they release their moisture and turn golden, about 6–8 minutes. Remove from the skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the garlic and whisk constantly for 1–2 minutes to form a paste. Slowly pour in the vegetable broth while whisking to avoid lumps. Once the broth is incorporated, add the heavy cream and bring to a gentle simmer, stirring until thickened, about 3–4 minutes.
Stir in the grated Parmesan cheese, salt, black pepper, onion powder, and smoked paprika. Return the cooked mushrooms to the skillet and stir to combine. Remove from heat.
In the prepared baking dish, layer the blanched green beans evenly, then pour the creamy mushroom sauce over the top. Sprinkle the chopped pecans evenly over the casserole.
In a small bowl, toss the panko breadcrumbs with the olive oil. Spread the breadcrumbs evenly over the casserole to form a crispy topping.
Bake in the preheated oven for 25–30 minutes, or until the topping is golden brown and the casserole is bubbling.
Remove from the oven and let it cool for 5 minutes before serving. Enjoy your Savory Green Bean Mushroom and Pecan Casserole!
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 665 mg | 29% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.5 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 133 mg | 10% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 521 mg | 11% | |
*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.
