Green Bean & Mushroom Casserole

In by Southeastern Mills

  • Prep Time: 20m
  • Cook Time: 35m


  • 12 lb fresh green beans, trimmed and cut in half
  • 4 lb panko breadcrumbs
  • 2 1/2 tbsp. cracked black pepper
  • 1 gal whole milk
  • c all-purpose flour
  • 3 c unsalted butter, divided
  • 2 1/2 tbsp. Better Than Bouillon® Seasoned Vegetable Base
  • 1/4 c Better Than Bouillon® Mushroom Base
  • 4 lb baby belle mushrooms, cleaned and sliced ¼ ?inch thick
  • 2 1/2 c tablespoons minced garlic
  • 4 c diced white onion
  • 2 c olive oil
  • 2 1/2 tbsp. sweet paprika


  1. Preheat oven to 350°F.
  2. Add green beans and cook for 7-8 minutes. Drain green beans and set aside.
  3. Add the olive oil to a large saute pan and heat over medium-high heat. Add onions and mushrooms to the pan and cook for 3-4 minutes.
  4. Add the garlic, Mushroom Base, and Seasoned Vegetable Base to the pan and cook for 30 seconds.
  5. Add 2 cups of butter to the pan and melt. Add flour and cook for 1-2 minutes. Slowly whisk the milk into pan and bring mixture to a boil.
  6. Add pepper and remove pan from heat.
  7. Add green beans to the pan and stir to coat.
  8. Pour mixture into the hotel pan.
  9. Melt the remaining 1 cup butter in a small pan. Add panko and paprika.
  10. Spread the panko mixture evenly over green beans. Place in oven and bake for 20-25 minutes.