Description
Creamy green bean and peas casserole delivers pure comfort straight from your kitchen, blending tender vegetables with a rich, melted cheese sauce that makes weeknight dinners feel special. Crispy breadcrumb topping adds just the right crunch to this simple side dish that brings warmth to your family table.
Ingredients
Scale
Vegetables:
- 500 g green beans
- 200 g frozen peas
- 1 onion
- 2 cloves garlic
- 200 g mushrooms
Sauce and Cheese:
- 200 g shredded cheddar cheese
- 2 tablespoons all-purpose flour
- 300 ml vegetable broth
- 200 ml heavy cream
- 1 tablespoon olive oil
- Salt and pepper
Topping:
- 100 g breadcrumbs
- 2 tablespoons butter
- Fresh parsley
Instructions
- Warm your oven to 350°F. Coat a 9×13-inch casserole dish with cooking spray or butter.
- Fill a large pot with salted water and bring to a rapid boil. Add 500g green beans and 200g frozen peas, cooking exactly 3 minutes until crisp-tender. Drain immediately and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium temperature. Sauté 1 diced onion and 2 minced garlic cloves until translucent, about 4 minutes.
- Add 200g sliced mushrooms to the skillet. Cook until mushrooms release moisture and develop golden edges, approximately 6 minutes.
- Dust 2 tablespoons flour across the mushroom mixture, stirring thoroughly to coat each piece. Allow to cook 1 minute to remove raw flour taste.
- Slowly pour 300ml vegetable broth and 200ml heavy cream into the skillet. Whisk continuously until sauce thickens and becomes smooth, about 3 minutes.
- Remove skillet from heat. Stir 200g shredded cheddar cheese into the sauce until completely melted. Season with salt and pepper.
- Fold cooked green beans and peas into cheese sauce, ensuring every vegetable gets evenly coated.
- Transfer entire mixture into prepared casserole dish, spreading to create an even layer.
- Mix 100g breadcrumbs with 2 tablespoons melted butter in a separate bowl. Sprinkle this crumb mixture across the top of the casserole.
- Bake at 350°F for 28 minutes until breadcrumbs turn golden and sauce bubbles around edges.
- Let casserole rest 5 minutes after removing from oven. Garnish with chopped fresh parsley before serving.
Notes
- Use fresh green beans and peas for the best texture and flavor, avoiding canned or frozen vegetables if possible.
- Ensure the vegetables are just tender when blanching to maintain a crisp bite and prevent mushiness.
- Toast the breadcrumbs separately in a pan before topping the casserole for extra crunch and golden color.
- For a lighter version, swap heavy cream with Greek yogurt or half-and-half and use reduced-fat cheese.
- Prep Time: 15-20 minutes
- Cook Time: 30-35 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 65 mg