Green Bean Casserole Rosemary Parmesan Gravy Recipe
I absolutely love this recipe because it’s the perfect fusion of comfort and flavor, blending creamy rosemary Parmesan goodness with crispy fried onions on top. Plus, it’s super easy to whip up, making it an ideal choice for a quick yet impressive meal that feels like a warm hug on a plate.
A classic can be comforting, and my Green Bean Casserole with Rosemary Parmesan Gravy takes the beloved dish to new heights. As with any good casserole, it starts with wholesome ingredients, namely fresh green beans, finely diced onions, and good-quality mushrooms.
After that, it diverges from the familiar path of most green bean casseroles. I don’t mess with the preposterously named “French fried onions.” Instead, I’ve bound together a deeply flavored, creamy sauce with fresh Parmigiano-Reggiano and a couple of pinches of rosemary, then poured the whole shebang over a bed of sautéed mushrooms.
The result is a dish that exceeds comfort food in both flavor and texture.
Ingredients
Green beans fresh: Vitamins in abundance.
Crunchy and fiber-full.
Healthy monounsaturated fats, enhance flavor depth; olive oil.
Onions: Add sweetness and depth, are rich in antioxidants.
Garlic: Strengthens the body’s natural defenses, gives an abundant aromatic taste.
Mushrooms are low in calories but packed with umami.
They add an earthy flavor like nothing else.
Parmesan Cheese: Contributes saltiness, an umami-rich flavor, and is a source of protein and calcium.
Rosemary is an aromatic herb that lends a flavor reminiscent of pine and earth.
Fried onions are a delicious and elegant ingredient: they add texture and crunch, of course, but they also contribute a wonderful savoriness that works with so many other flavors and in so many different kinds of dishes, from soups to salads to vegetable sides.
In this recipe, we’re using them in one of the most heavenly dips you’ve ever tasted, which is also one of the most healthful.
You can—and absolutely should—serve this dip with a crudites platter, as the recipe suggests (toss in some nuts and you’ve got a great snack).
Ingredient Quantities
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- 1 pound fresh green beans, trimmed and cut in half
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 2 tablespoons all-purpose flour
- 1 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 1 tablespoon fresh rosemary, finely chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 cup crispy fried onions
“`
Instructions
1. Set your oven to 375°F (190°C) to begin the heating process.
2. Fill a big pot with water, add salt, and bring to a boil. Once boiling, throw in some long green beans and let them cook for about 4 to 5 minutes, or until they have reached a state of tender-crispness. Drain, and again, set aside.
3. In a big frying pan, warm the olive oil over medium heat. Toss in the onion and cook until the colors change to a very faint yellow, which is a good sign that it’s almost done and that you can move on to the next part. This takes about 4 minutes.
4. In the skillet, add the sliced mushrooms and garlic. Stir and continue to cook for another 3-4 minutes, or until the mushrooms have softened.
5. Dust the flour over the vegetables and cook, stirring, for 1-2 minutes until the flour is golden brown.
6. Slowly add the broth while whisking to keep the mixture lump-free. Let it cook for 2-3 minutes until it thickens.
7. Combine the heavy cream, rosemary, Parmesan cheese, salt, and pepper in a pan. Cook for 2 minutes on medium-low heat until the cheese has melted and the gravy is smooth. Pour over your meat, biscuits, or whatever else you have that needs gravy.
8. Mix the rosemary Parmesan gravy with the green beans in the skillet. Stir until the beans are coated.
9. Move the mixture to a baking dish, where it will be topped with crispy fried onions.
10. Place in the preheated oven and set the timer for 15 to 20 minutes. When the timer goes off, check that the casserole isn’t jiggly and that the top has reached a lovely golden brown (if it isn’t, keep it in for another 5 minutes or so!). Remove the casserole from the oven cautiously, since it will be hot. Serve immediately!
Equipment Needed
1. Oven
2. Large pot
3. Large frying pan (or skillet)
4. Baking dish
5. Whisk
6. Wooden spoon or spatula
7. Colander or strainer
8. Knife
9. Cutting board
10. Measuring spoons
11. Measuring cups
FAQ
- Can I use canned green beans instead of fresh?Canned green beans are acceptable; just be certain to drain them well prior to putting them into the casserole.
- What can I substitute for heavy cream?For a lighter version, use half-and-half or whole milk, but the sauce might not be as rich or creamy.
- Is there a vegetarian option for this recipe?Indeed, just substitute in vegetable broth for the chicken broth to make this dish friendly for vegetarians.
- How can I make the gravy gluten-free?Replace the all-purpose flour with a gluten-free flour blend or cornstarch to make the gravy gluten-free.
- Can I prepare this casserole in advance?Indeed, you have the option to ready the casserole right up until the moment when the crispy fried onions are to be added, at which point you can go ahead and cover it and place it in the fridge. When it’s time to serve—
- What type of mushrooms work best?Button, cremini, or baby bella mushrooms are ideal because their texture and flavor complement the dish.
Substitutions and Variations
• 2 tablespoons of olive oil
• Substitute with 2 tablespoons of butter for a richer flavor or 2 tablespoons of avocado oil for a lighter option.
1 small onion, finely chopped – In case of unavailability, use 1/2 cup of shallots, which will give you a somewhat sweeter and milder taste.
1/2 teaspoon garlic powder – If fresh garlic is unavailable, substitute with this amount.
1 cup of sliced mushrooms – Swap with 1 cup of sliced zucchini or bell peppers for a different flavor and texture.
1/2 cup coconut cream
– Replace with 1/2 cup of heavy cream for a dairy option.
Pro Tips
1. Blanching Technique: After boiling the green beans, quickly transfer them to a bowl of ice water to stop the cooking process. This helps maintain their vibrant green color and crisp texture.
2. Enhanced Flavor: For a deeper flavor, sauté the onions slowly over medium-low heat to caramelize them slightly. This process takes longer but adds a rich, sweet depth to the dish.
3. Mushroom Variety: Try using a mix of mushrooms such as cremini, shiitake, or portobello to add different textures and enhance the umami flavor of your dish.
4. Perfect Roux: When adding the flour to the vegetables in the skillet, ensure it is fully integrated and cooked through before adding the broth. This prevents a raw flour taste and ensures a smooth gravy.
5. Cheese Variations: For an extra cheesy casserole, consider adding a bit of Gruyère or cheddar cheese along with Parmesan. This gives the dish a more complex flavor profile and a gooey texture.
Green Bean Casserole Rosemary Parmesan Gravy Recipe
My favorite Green Bean Casserole Rosemary Parmesan Gravy Recipe
Equipment Needed:
1. Oven
2. Large pot
3. Large frying pan (or skillet)
4. Baking dish
5. Whisk
6. Wooden spoon or spatula
7. Colander or strainer
8. Knife
9. Cutting board
10. Measuring spoons
11. Measuring cups
Ingredients:
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- 1 pound fresh green beans, trimmed and cut in half
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 2 tablespoons all-purpose flour
- 1 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 1 tablespoon fresh rosemary, finely chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 cup crispy fried onions
“`
Instructions:
1. Set your oven to 375°F (190°C) to begin the heating process.
2. Fill a big pot with water, add salt, and bring to a boil. Once boiling, throw in some long green beans and let them cook for about 4 to 5 minutes, or until they have reached a state of tender-crispness. Drain, and again, set aside.
3. In a big frying pan, warm the olive oil over medium heat. Toss in the onion and cook until the colors change to a very faint yellow, which is a good sign that it’s almost done and that you can move on to the next part. This takes about 4 minutes.
4. In the skillet, add the sliced mushrooms and garlic. Stir and continue to cook for another 3-4 minutes, or until the mushrooms have softened.
5. Dust the flour over the vegetables and cook, stirring, for 1-2 minutes until the flour is golden brown.
6. Slowly add the broth while whisking to keep the mixture lump-free. Let it cook for 2-3 minutes until it thickens.
7. Combine the heavy cream, rosemary, Parmesan cheese, salt, and pepper in a pan. Cook for 2 minutes on medium-low heat until the cheese has melted and the gravy is smooth. Pour over your meat, biscuits, or whatever else you have that needs gravy.
8. Mix the rosemary Parmesan gravy with the green beans in the skillet. Stir until the beans are coated.
9. Move the mixture to a baking dish, where it will be topped with crispy fried onions.
10. Place in the preheated oven and set the timer for 15 to 20 minutes. When the timer goes off, check that the casserole isn’t jiggly and that the top has reached a lovely golden brown (if it isn’t, keep it in for another 5 minutes or so!). Remove the casserole from the oven cautiously, since it will be hot. Serve immediately!