Green Bean Casserole



I lovingly call this The New Green Bean Casserole. I moved to Utah 16 years ago, and soon after I went to a dinner party where green bean casserole was served. It was a completely new dish for me and I never had fried onions before, I just fell in love with it. I asked for the recipe and made that green bean casserole religiously for every Thanksgiving and Christmas for years and years. And tastes change. I grew a bit tired of the canned stuff taste. The cream of mushroom, and canned green beans etc. So I skipped making it for a few years, but I just missed it. I missed the dish and all the elements, but not the canned aspect of it, so I decided to just make my own fresher version of it. It is incredible. Not a light veggie dish by any means, It has almost a tub of mascarpone cheese in it, but OMG is it good!! The green bean casserole has made a comeback to our holiday table and it’s one of my favorite things. If you’ve never tried one made from scratch, give it a go!! If you are one of my Croatian readers, give this dish a try, it goes so well with roasted chicken and turkey, or any roasted meat for that matter, and it is something new and exciting!



Green Been Casserole

The green been casserole made from scratch
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Cuisine American
Servings 6


  • 1+1/2 yellow onion
  • 2-3 tbsp flour
  • canola oil for frying the onions
  • 12 oz green beans
  • 6 oz Mascarpone cheese
  • 1/4 cup freshly grated Parmesan Cheese
  • 1/2 cup heavy cream
  • pinch of freshly grated nutmeg
  • salt and pepper


  • Slice one yellow onion very thinly. Toss the onions with the flour, salt and pepper and fry in batches in some canola oil, I like it to be about an inch deep for this. You want them deeply golden brown. Transfer on a plate lined with paper towel.
  • Boil a big pot of water and cook the green beans in boiling water for five minutes. While they are cooking prepare the ice bath –  a big bowl of icy cold water. We want to shock the poor green beans 🙂 so they stop cooking and keep their beautiful green color. So, drain the beans and put them in the ice bath immediately.
  • Dice the remaining half of a yellow onion.Slice the mushrooms. Sauté the diced onions then add the garlic and stir for 30 seconds. Add the sliced mushrooms and cook until they start to caramelize. Season well with salt and pepper. I find that waiting with salting the mushrooms gives them nicer color quicker. Now add the mascarpone cheese and stir until it starts to melt in then add the heavy cream and freshly grated Parmesan cheese and nutmeg. Add the green beans and cook for another minute and check for seasoning.
  • The last step is to take about a quarter of the fried onions and mix them in with the green beans and then arrange them on the serving platter. Grate some more parmesan cheese and generously top with the remainder of the fried onions. So, so good. You must try it!
Keyword green bean casserole, green beans, green beans and mushrooms, thanksgiving dish, thanksgiving side dish, thansgiving food


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