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We are only a few days away from Thanksgiving and this will be my last dish for this year’s Thanksgiving recipes. This dish is a variation to the traditional Green bean casserole that is usually made using cream of mushroom soup and has a crispy fried onion topping. In this modified version, mushrooms and onions are cooked down and then a bechamel like sauce is made right in the pan — then topped with crispy breadcrumb topping and baked off until hot and bubbly.

I loved the addition of corn and the crispy breadcrumb topping the most in this recipe. It is creamy and cheesy but not overly so. Give it a try if you are looking for a different green bean casserole recipe.

Print Recipe
Green Bean & Corn Casserole Yum
Green Bean & Corn Casserole
Course side dish
Cuisine american
Prep Time 30 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 2 cups Green Beans Frozen Chopped - thawed
  • 1 cup Corn Frozen
  • 4 cups Mushrooms Fresh - sliced
  • 1 Onion - medium, chopped
  • 2 cloves Garlic - finely minced
  • 1 tbsp All purpose flour Whole wheat flour /
  • Half-and-half - 1 cup (I used ½cup heavy cream and ½cup milk)
  • 1 cup Cheese Cheddar Cheese Jarlsberg / White Cheddar
  • ½ tsp Thyme Dried (or use 2tbsp fresh thyme)
  • ¼ cup Chives Fresh - divided
  • 1 cup Bread Dry Crumbs (I used Panko bread crumbs)
  • 2 tbsp Parmesan Cheese Grated
  • to taste Salt Pepper &
Course side dish
Cuisine american
Prep Time 30 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 2 cups Green Beans Frozen Chopped - thawed
  • 1 cup Corn Frozen
  • 4 cups Mushrooms Fresh - sliced
  • 1 Onion - medium, chopped
  • 2 cloves Garlic - finely minced
  • 1 tbsp All purpose flour Whole wheat flour /
  • Half-and-half - 1 cup (I used ½cup heavy cream and ½cup milk)
  • 1 cup Cheese Cheddar Cheese Jarlsberg / White Cheddar
  • ½ tsp Thyme Dried (or use 2tbsp fresh thyme)
  • ¼ cup Chives Fresh - divided
  • 1 cup Bread Dry Crumbs (I used Panko bread crumbs)
  • 2 tbsp Parmesan Cheese Grated
  • to taste Salt Pepper &
Green Bean & Corn Casserole
Instructions
  1. Preheat oven to 375°F. Grease a 9"x13" baking pan or casserole.
  2. In a large skillet, melt 2tbsp butter and 2tbsp oil on medium heat. Add mushrooms and onions and cook, stirring occasionally, until the veggies are tender and starting to lightly brown.
  3. Stir in flour, half-n-half, thyme and 2tbsp chives. Cook for 3~4 minutes. Next add the grated cheese and cook for 2 more minutes.
  4. Add the green beans, corn, salt and pepper. Mix well and turn off the heat. Transfer the mixture to the prepared baking dish.
  5. Melt 2tbsp butter and combine with the bread crumbs and parmesan cheese.
  6. Sprinkle the breadcrumb mixture evenly over the green beans. Bake for 30 minutes or until the casserole is hot and bubbling. Let cool for 10 minutes before digging in.
Recipe Notes

Vegetarian Thanksgiving Menu:

I hosted my first ever Thanksgiving party last year and here's what was on the menu.

Appetizers:

Crostini with Bean Spread -- from here

Salad & Side Dishes:

Farro Salad with Roasted Vegetables -- from here

Pan fried Brussel Sprouts -- from here

Mashed Potatoes -- from here

Dinner Rolls -- from here

Entrees/ Main Dishes:

Dal Biryani -- from here

Vegetable Lasagna -- from here

Dessert:

Pumpkin Shooters -- from here

Don't forget to check out my Thanksgiving recipes for more vegetarian recipe ideas. This year one of our dear friends is hosting the party and I'm bring 2 dishes (Mac & Cheese and another rice dish). Will update the page with those recipes as well.

Wish you all a very Happy Thanksgiving!!!

Linking this to Valli's 'Cooking from Cookbook ChallengeNovember -- Week 3'.

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