green bean mushroom and almond casserole

Name: Green Bean Mushroom and Almond Casserole
Prep time: 10 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: ## CASSEROLE; 2 tablespoon(s) butter; 1 tablespoon(s) olive oil; 3/4 cup(s) diced white onions; ground Himalayan pink salt, to taste; 1/2 cup(s) diced red peppers; 10 ounce(s) button mushrooms, washed and sliced; freshly ground black pepper, to taste (I always use mixed peppercorns); 3 large cloves garlic, pressed; 1 1/2 cup(s) heavy cream; 1/2 cup(s) low-sodium chicken broth; 1 cup(s) grated sharp cheddar cheese; 1 tablespoon(s) Herbes de Provence; 1 teaspoon(s) hot paprika; 1/2 cup(s) slivered almonds, toasted; 1 tablespoon(s) cornstarch mixed with 1/2 cup cold water; 1 pound(s) green beans, ends trimmed, halved and blanched; ## TOPPING; 1 cup(s) panko breadcrumbs; 1/4 cup(s) butter, melted; 1/2 teaspoon(s) mild paprika, or as needed

6 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Apr 18, 2024

Tasty, creamy and delicious, this dish can be served anytime including special occasion and holidays

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A delicious casserole with green beans, mushrooms, and almonds.

prep time 10 Min

cook time 30 Min

method Bake

yield 8 serving(s)

Ingredients

CASSEROLE
2 tablespoons butter
1 tablespoon olive oil
3/4 cup diced white onions
ground Himalayan pink salt, to taste
1/2 cup diced red peppers
10 ounces button mushrooms, washed and sliced
freshly ground black pepper, to taste (I always use mixed peppercorns)
3 large cloves garlic, pressed
1 1/2 cups heavy cream
1/2 cup low-sodium chicken broth
1 cup grated sharp cheddar cheese
1 tablespoon Herbes de Provence
1 teaspoon hot paprika
1/2 cup slivered almonds, toasted
1 tablespoon cornstarch mixed with 1/2 cup cold water
1 pound green beans, ends trimmed, halved and blanched
TOPPING
1 cup panko breadcrumbs
1/4 cup butter, melted
1/2 teaspoon mild paprika, or as needed

How To Make green bean mushroom and almond casserole

Step 1

To make the casserole, add butter and oil to a large skillet over medium heat.

Step 2

When it starts to sizzle, add onions, season lightly with salt and sauté for 1 minute. Add red peppers and sauté for 1 minute.
Step 3

Add mushrooms and combine with the other ingredients; season with black pepper. Mix to coat, place the lid on and simmer for 2 minutes.
Step 4

Remove the lid, stir the veggies and leave it like this for 45 to 60 seconds so the liquid can mostly evaporate.
Step 5

Add pressed garlic and quickly sauté it for 1 minute.
Step 6

Pour in heavy cream and chicken broth. Add cheese, Herbes de Provence and hot paprika. Blend the ingredients and bring the mixture to a simmer.
Step 7

Preheat oven to 350 degrees F.
Step 8

Stir in almonds before pouring in the cornstarch mixture; stir until the sauce thickens, about 45 seconds.
Step 9

Add blanched green beans and stir to coat.
Step 10

Removing from the heat and transfer the mixture into a 3-quart baking dish that has been greased with cooking spray; spread it out evenly.
Step 11

To make the topping, combine the breadcrumbs and melted butter together. Spoon the mixture evenly on top and sprinkle on mild paprika.
Step 12

Transfer the dish the 350ºF preheated oven and bake until hot and bubbly, about 20 minutes.
Step 13

To view this delicious casserole recipe on YouTube, click on this link ➡ https://youtu.be/xQkmucgiWkk
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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