top of page
  • Writer's pictureMartin's Famous Potato Rolls & Bread

Green Bean Casserole


  • 1 Pound Green Beans, trimmed

  • 1 Tablespoon Unsalted Butter

  • 1 Tablespoon Olive Oil

  • 8 Ounces Mushrooms (Cremini, Baby Bella, or White)

  • 1 Medium Onion, chopped

  • 3 Garlic Cloves, minced

  • 2 Tablespoon All-Purpose Flour

  • 1/2 Cup Chicken or Vegetable Stock

  • 1 Cup Heavy Whipping Cream

  • 1 Tablespoon Worcestershire Sauce

  • 1 Tablespoon Soy Sauce

  • Salt, to taste

  • Black Pepper, to taste

For the Breadcrumb Topping:

  • 1 ½ Cups Martin’s Potatobred Stuffing

  • ¾ Cup Fried Onion Straws

  • 1/3 Cup Parmesan Cheese

  • 1/4 Teaspoon Garlic Powder (or 1 Teaspoon Garlic Flakes)

  • 1 Teaspoon Dried Parsley


  1. Preheat Oven to 375˚F.

  2. Set large pot with water over high heat, and bring to a boil. Add trimmed green beans and cook/blanch them for 5 minutes for firmer beans or 8 minutes for softer beans. Drain and set aside.

  3. Place large pan over medium-high heat and add butter and olive oil. Then, add sliced mushrooms with a pinch of salt and pepper. Sauté until the mushroom liquid has evaporated and mushrooms are golden, about 5 minutes.

  4. Move mushrooms to one side of the pan and add chopped onion. Sauté onions over low heat for 2-3 minutes then stir them together with mushrooms. Sauté until onions are soft, about 3-4 minutes. Add minced garlic and cook for 1 minute while stirring.

  5. Add flour to mushroom mixture and stir until flour turns into a paste and vegetables are coated. Continue cooking for 1-2 minutes, stirring constantly.

  6. Add chicken or vegetable stock and bring to a boil over medium heat, stirring constantly and scraping the bottom of the pan with a spatula.

  7. Add heavy cream, Worcestershire sauce, and soy sauce. Reduce to low heat until sauce has a creamy and gravy-like consistency (it will thicken more as it bakes). Season with salt to taste.

  8. Add blanched green beans to the mushroom sauce and stir to combine. Transfer to a casserole dish.

  9. In a food processor, add Martin’s Potatobred Stuffing, fried onion straws, parmesan cheese garlic powder, and dried parsley. Pulse until the mixture reaches a breadcrumb consistency. Sprinkle over the green bean casserole.

  10. Bake uncovered at 375˚F for 20 minutes. Then broil for 2-3 minutes until topping is golden brown. Serve warm.


Recent Posts

See All
bottom of page