Boursin Green Bean Casserole

This Boursin Green Bean Casserole combines tender green beans and savory mushrooms in a creamy garlic and herb Boursin sauce, topped with crispy fried onions. It’s an easy, restaurant-worthy twist on the classic holiday side dish.

Prep Time20

Cook Time30

Total Time50

Course: Casserole recipes

Cuisine: American

Keyword: boursin green bean casserole, green bean casserole

Servings:

Author: Tatiana

Ingredients

2 pounds fresh green beans trimmed and cut in half
2 tablespoons unsalted butter
1 tablespoon olive oil
12 ounces cremini or baby bella mushrooms sliced
1 large shallot finely chopped (about ½ cup)
3 garlic cloves minced
2 tablespoons all-purpose flour
1½ cups low-sodium chicken broth
½ cup half-and-half
1 5.2-ounce package Boursin Garlic & Fine Herbs cheese
1 teaspoon Dijon mustard
½ teaspoon freshly ground black pepper
¼ teaspoon salt plus more as needed
⅓ cup freshly grated Parmesan cheese
1½ cups crispy fried onions divided

Instructions

Blanch the green beans: Bring a large pot of salted water to a boil. Cook the green beans for 4–5 minutes, until bright green and crisp-tender. Transfer to ice water, then drain thoroughly.
Brown the mushrooms: Melt the butter with the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 6–8 minutes, until deeply golden. Add the shallot and cook for another 2–3 minutes.
Build the sauce: Add the garlic and cook for 30 seconds. Sprinkle in the flour and cook for 1 minute. Gradually stir in the chicken broth, followed by the half-and-half. Simmer for 2–3 minutes until slightly thickened.
Add the Boursin: Reduce the heat to low. Add the Boursin, Dijon, black pepper, and salt. Stir until the cheese has melted and the sauce is smooth. Stir in the Parmesan and remove from the heat.
Assemble: Fold in the green beans and ½ cup crispy fried onions. Transfer to a lightly greased 9 x 13-inch baking dish.
Bake at 375°F for 18–20 minutes, until hot and bubbling. Sprinkle the remaining crispy onions over the top and bake for another 5–7 minutes until golden and crisp.
Let stand for 5 minutes before serving.

Notes

Green beans: Fresh green beans give the best texture. Blanch just until crisp-tender and drain very well to prevent a watery casserole.
Mushrooms: Let the mushrooms brown before adding the shallot. Avoid overcrowding or stirring them too often so they develop a deep, savory flavor.
Boursin: Garlic & Fine Herbs Boursin works best, but another savory herb variety can be substituted.
Salt: Boursin, Parmesan, and crispy onions are already salty, so season lightly at first and adjust to taste.
Crispy topping: Add most of the crispy onions during the final few minutes of baking so they stay golden and crunchy.
Make ahead: Assemble the casserole without the crispy onion topping, cover, and refrigerate for up to 24 hours. Add the onions toward the end of baking.
Leftovers: Store covered in the refrigerator for up to 3–4 days. Reheat uncovered in the oven or air fryer to help crisp the topping again.

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