Green Bean Casserole by Tyler Florence

"This is a really nice change from your basic mushroom soup casserole."
photo by a user photo by a user
Ready In:
1hr 5mins




  • Bring large pot of boiling water to a boil; add a big pincg of salt and all the green beans. Cook for about 5 minutes, the beans should still be crisp, they will be cooked more in the oven. Drain them, spread out on paper towel to dry, and set aside. Butter a baking dish large enough to hold the green beans with 1 tablespoons butter and set aside.
  • Heat oven to 375 degrees.
  • Tear bread into 2" pieces, put ina bowl and add t tablespoons chives, 1 tablespoons thyme, 1 tablespoons rosemary, 2 tablespoons Parmesan, and 3 tablespoons olive oil. Stir well to coat and spread onto a baking sheet. Bake just until the bread starts to turn golden, about 10 minutes. Remove from the oven and set aside.
  • Meanwhile, melt the remaining butter and olive oil in a large skillet over medium heat. Add the mushrooms and shallots, season with salt and pepper, and cook until the mushrooms have released their liquid, about 10 minutes. Pour in the heavy cream, add the remaining thym and chives, and cook for another 5 minutes. Add the green beans and stir well. Put the green beans mixture into the prepared baking dish, top with the croutons, and sprinkle on the remaining Parmesan. Bake until everything is hot and bubbling, about 20-25 minutes.

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  1. I had stacks of green beans and this seemed like a good way to use them. No cans of soup but plenty flavour from herbs and I added heaps of garlic as well. Turned out very tasty!
  2. This was a big hit at Thanksgiving. I think the key to this is getting the cream to reduce. We had some leftovers, so I added a can of cream of mushroom soup and doctored it up a bit. It still tasted great - the fresh thyme really puts this one over the top for me. Thanks Kathy and Tyler!
  3. Loved it! Made as directed, no changes! This is green bean and mushroom perfection! Thanks, KathyP53! Made for <b>My Three Chefs 2008</b>.



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