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  • Author: Chefjar


  • Green Beans (trimmed & washed) – 500 gm
  • Beef/ Bacon slices (chopped) - 4
  • Vegetable oil- 1 tbsp
  • Garlic cloves (minced)-3
  • Onion (finely chopped) - 1 medium
  • Mushrooms (Portobello, button, cremini) - 500 gm, sliced
  • Unsalted butter/ Ghee- 2 tbsp.
  • Flour- 2 tbsp.
  • Chicken stock- 3/4 cup
  • Half and Half cream- 1 cup
  • Freshly Grated Parmigiana- ¼ cup
  • Dried thyme- 1/2 tsp
  • Salt- to taste
  • French Fried Onion-as needed


  1. Bring a large pot of water to a boil and salt generously.
  2. Add the green beans to the boiling water and cook them for 4 minutes. Drain them & place in an ice water bath or rinse them under cold water to stop cooking. Drain again and put aside for a while.
  3. Green bean casserole
  4. In a large pan heat 1 tbsp. of vegetable oil. Fry the beef slices until crispy. Using a slotted spoon, transfer onto a plate.
  5. Melt 2 tbsp. of the butter in the same pan. Add the chopped onion and cook until lightly browned. Add the sliced mushrooms and the garlic & cook 7-8 minutes over medium heat. Season with salt and pepper and mix well.
  6. Gradually sprinkle in flour and stir to coat the veggies. Cook for 1 minute.
  7. Green bean casserole
  8. Pour in the chicken stock, add the thyme and stir again. Cook the mixture for 4 minutes.
  9. Add the half & half cream, the green beans and stir to incorporate. Adjust salt and pepper and allow to simmer for 4 minutes or until lightly thick.
  10. Green bean casserole
  11. Stir in the Freshly Grated Parmigiana, top with French fried onion and sprinkle with the crispy bacon.
  • Cuisine: American