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Green Beans Recipe

This green bean casserole includes creamy mushrooms and savory carrots for a satisfying, delicious dish. You can serve it hot at any Thanksgiving feast, or for lunch and dinner meals.
Prep Time10 mins
Cook Time31 mins
Inactive time5 mins
Total Time46 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: Green Beans, Green Beans Recipe, How to make Green Beans Recipe
Servings: 4 servings
Calories: 208kcal
Author: Luna Regina

Ingredients

  • 16 oz green beans halved
  • 7 oz carrots sliced and halved
  • 2 tbsp olive oil
  • 10 oz mushrooms sliced
  • 7 oz onions sliced
  • 3 tsp garlic minced
  • 2 tsp fresh thyme
  • 2 tbsp all-purpose flour
  • 3 tbsp heavy cream
  • 1 1/4 cups unsalted chicken broth
  • 1/2 tsp black pepper
  • 3/4 tsp chicken bouillon
  • 1/2 oz grated parmesan

Instructions

  • Bring a medium-sized pot of water to boil. Add carrots and cook for 4 minutes. Remove carrots (leave the water on the heat) and drain using a slotted spoon. Add green beans to the boiling pot and boil for 4 minutes. Remove and drain.
  • Heat a skillet to high heat. Add ½ the olive oil, all the garlic, thyme, flour, black pepper, chicken bouillon, and only 1 cup of chicken broth. Cook for 3 minutes. Add heavy cream and stir for 30 seconds. Remove from heat.
  • Heat a skillet to low heat and add the remaining olive oil and onions. Cook for 6 minutes until they turn a caramel-brown color. Add mushroom and increase heat to medium. Cook for 10 minutes.
  • Reduce heat to low and add carrots and green beans. Stir then add the sauce and the remaining chicken broth. Cook for 3 minutes. Sprinkle parmesan over the casserole and stir to mix well. Serve hot.

Nutrition

Serving: 1serving | Calories: 208kcal | Carbohydrates: 20g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 288mg | Potassium: 676mg | Fiber: 5g | Sugar: 8g | Vitamin A: 9127IU | Vitamin C: 21mg | Calcium: 108mg | Iron: 2mg