Green Bean & Corn Casserole (Vegetarian Thanksgiving Menu Ideas)
Easy to make Green Bean Casserole - no canned products, just fresh green beans and mushrooms in a creamy and cheesy sauce. Perfect Thanksgiving side.
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Ingredients
- 2 cups Frozen Chopped Green Beans, thawed
- 1 cup Frozen Corn
- 4 cups Fresh Mushrooms, sliced
- 1 Medium Onion, chopped
- 2 Garlic cloves, finely minced
- 1 tbsp All purpose flour or Whole wheat flour
- 1 cup Cheese Cheddar Cheese Jarlsberg / White Cheddar
- ½ tsp Dried Thyme, or use 2tbsp fresh thyme
- ¼ cup Fresh Chives - divided
- 1 cup Dry Bread Crumbs, I used Panko bread crumbs
- 2 tbsp Parmesan cheese, grated
- To taste Salt & Pepper
Instructions
- Preheat oven to 375°F. Grease a 9"x13" baking pan or casserole.
- 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.
- 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.
- Add the green beans, corn, salt and pepper. Mix well and turn off the heat.
- Transfer the mixture to the prepared baking dish.
- Melt 2tbsp butter and combine with the bread crumbs and parmesan cheese.
- 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.
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