Garlic Green Bean Casserole

Our Creamy Garlic Sauce serves as an excellent pasta sauce all on its own, but it also plays a supporting role in so many other dishes. In this foolproof green bean casserole, it boosts the creaminess factor and balances the crunch of crispy fried onions on top.


  •  1 ½ pounds fresh button mushrooms
  •  1 small onion, diced
  •  2 teaspoons soy sauce, low-sodium
  •  2 teaspoons fresh lemon juice
  •  2 cups chicken stock, low-sodium
  •  1 ½ cups heavy cream
  •  2 tablespoons olive oil
  •  2 tablespoons unsalted butter
  •  ⅓ cup all-purpose flour
  •  2 fresh thyme sprigs
  •  3 tablespoons Armanino Creamy Garlic Sauce
  •  ¼ teaspoon ground black pepper
  •  kosher salt to taste
  •  2 pounds fresh green beans, ends trimmed, cut into 2-inch pieces
  •  1-1½ cups crispy fried onions for topping


  1. Roughly chop the mushrooms into ⅛ to ¼-inch pieces. Set aside.
  2. In a liquid measuring cup, combine the soy sauce, lemon juice, chicken stock, and heavy cream. Set aside.
  3. In a large saucepan or Dutch oven over high heat, add the olive oil and butter.
  4. When the butter has melted, add the chopped onion, half the mushrooms, and a good pinch of salt. Stir to combine. After a few minutes and the mixture cooks down a little, add the remaining mushrooms and stir to combine.
  5. Continue cooking, stirring occasionally, until any liquid has evaporated and the vegetables are tender, about 10-15 minutes.
  6. Add the flour and cook, stirring constantly, until light golden brown, about 1-2 minutes.
  7. Stirring constantly, add the stock/cream mixture, scraping the bottom of the pan.
  8. Add thyme sprigs and bring to a boil.
  9. Reduce to medium-low and simmer until mixture thickens, about 8-10 minutes.
  10. Stir in the creamy garlic sauce, pepper, and salt to taste. Discard the thyme sprigs. Turn off the heat and set aside until needed.
  11. Preheat oven to 350°F and place a rack in the lower third.
  12. In a large stockpot, bring water and 3 tablespoons kosher salt to a boil over high heat. Fill a large bowl with ice water.
  13. Add the green beans to the boiling water and cook until just tender but still bright green, 5 minutes.
  14. Drain and immediately transfer to ice water until completely cooled.
  15. Drain the green beans, shaking well to remove any water. Lay on a towel-lined sheet pan and pat dry.
  16. Turn the drained green beans into a 9×13-inch baking dish, top with the half of the mushroom sauce. Stir to combine. Top with the remaining mushroom sauce.
  17. Transfer to the oven and bake until hot and bubbly, 25 minutes.
  18. Top with the crispy onions and serve hot.
  19. Do ahead: The assembled casserole can be made and stored up to two days in the refrigerator (without onions). To complete, cover with foil and heat in a preheated 350°F oven until hot, about 30 minutes. Uncover and cook until bubbly, about 10 minutes longer. Top with the fried onions and serve.

Chef’s Tips

  • To chop the mushrooms, trim the stems then cut the mushrooms in half horizontally. Cut vertically into thin strips then turn and cut the strips into small dice about ¼ to ⅛-inch. Dice the stems to the same size.
8-12 servings
Prep Time
30 minutes
Cook Time
60 minutes

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