Green Bean Casserole

Author Chef Billy Parisi


  • 2 pounds of trimmed green beans
  • ½ pound of bacon cut into small strips
  • 1 ½ cups each sliced button mushrooms cremini mushrooms and shitake mushrooms
  • ½ peeled and small diced yellow onion
  • 3 finely minced cloves of garlic
  • 3 cups of heavy whipping cream
  • 1 teaspoon of chopped fresh thyme
  • 1 cup of bread crumbs
  • sea salt and fresh cracked pepper to taste


  • Preheat the oven to 350°.
  • Cook the green beans in a large pot of boiling salted water until al dente or slightly crunchy. Strain and set aside.
  • In a large sauté pan over medium heat add in the bacon and cook until crisp. Set the bacon aside and cook the mushrooms, onions and garlic in the bacon fat for 6 to 8 minutes or until caramelized.
  • Next, add in the cream and cook over medium-low heat until it becomes thick like alfredo sauce.
  • Combine the mixture with the green beans. Mix in thyme, salt and pepper and transfer to a casserole dish.
  • Sprinkle the bread crumbs over top and bake for 25 to 30 minutes.
  • Serve hot!