Prep Time: 20 minutes | Cook Time: 30 minutes | Serves: 6–8
Category: Side Dishes | Tags: Holiday, Thanksgiving, Classic Comforts
A classic Thanksgiving side gets a delicious gourmet twist! This Green Bean Casserole with Olive Oil & Balsamic Mushrooms swaps the soup can for real ingredients and rich flavor. The savory shallots, earthy mushrooms, and creamy sauce come together beautifully, while Primo Garlic Olive Oil and a splash of Traditional Balsamic Vinegar bring depth and elegance. It’s an easy upgrade that tastes like you’ve been cooking all day — without the stress.
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What Is In a Green Bean Casserole?
This elevated version of the traditional green bean casserole celebrates fresh ingredients and gourmet flavor. Instead of relying on condensed soup, the sauce is built from scratch with Primo Garlic Olive Oil, balsamic-glazed mushrooms, and a touch of cream. The result is a silky, flavorful side dish that complements turkey, ham, or any holiday spread. Primo’s oils and vinegars make it easy to turn this beloved classic into something truly special.
Ingredient Focus: Primo Garlic Olive Oil
Primo Garlic Olive Oil infuses this casserole with deep, aromatic flavor from the very first sauté. Its smooth, balanced garlic note enhances the mushrooms and shallots without overpowering the dish. For a subtler touch, swap in Primo Herbs de Provence Olive Oil. Want something bold and earthy? Try the Mushroom & Sage Olive Oil for a seasonal twist that pairs beautifully with roasted meats and fall vegetables.
Green Bean Casserole Substitutions & Variations
- For a vegan option, use plant-based cream and vegetable broth.
- Swap the mushrooms for sautéed Brussels sprouts or caramelized onions for a unique twist on this classic recipe.
- Try Primo Mushroom & Sage Olive Oil for an even more autumnal flavor.
- For a slightly sweet twist, substitute Primo Fig Balsamic for the Traditional. The subtle fruit notes bring out the earthiness of the mushrooms and balance the creamy sauce beautifully.
How to Serve
Serve warm straight from the oven as part of your Thanksgiving spread or with roasted chicken for a cozy fall dinner. It pairs beautifully with mashed potatoes and cranberry sauce. If you’re looking to prep your green bean casserole in advance you can make it through step 4 at least 24 hours in advance. When you’re ready to cook it just add the crispy onions and pop it in the oven.
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through. Avoid microwaving for too long to keep the topping crisp.
Pairing Suggestions
This dish pairs wonderfully with a dry Chardonnay or Pinot Noir. For another drizzle of flavor, add a light touch of Primo Traditional Balsamic Vinegar over the top just before serving.
A classic holiday side, elevated the Primo way! This Green Bean Casserole swaps the usual canned soup for a creamy, homemade mushroom sauce featuring Primo Garlic Olive Oil and a splash of Traditional Balsamic Vinegar for rich, savory depth. Fresh green beans stay crisp-tender while crispy shallots add the perfect golden crunch on top.
Because at Primo, we believe your Thanksgiving favorites deserve the good stuff.
Green Bean Casserole with Olive Oil & Balsamic Mushrooms
Ingredients
For the Beans & Sauce:
- 1 ½ lbs fresh green beans trimmed and cut into 2-inch pieces
- 2 tbsp Primo Garlic Olive Oil
- 1 lb cremini mushrooms sliced
- 1 medium shallot finely chopped
- 2 cloves garlic minced
- 1 tbsp all-purpose flour
- 1 cup chicken or vegetable broth
- ¾ cup half-and-half or heavy cream for extra richness
- 1 tsp Primo Traditional Balsamic Vinegar
- Salt and black pepper to taste
For the Topping:
- ¾ cup crispy fried onions store-bought or homemade
- 1 tbsp Primo Tuscan Herb Olive Oil
- ½ cup grated Parmesan cheese optional but delicious
Instructions
- Blanch the Beans: Bring a large pot of salted water to a boil. Add green beans and cook for 4–5 minutes until bright green and just tender. Drain and plunge into ice water to stop cooking. Set aside.
- Sauté the Mushrooms: In a large skillet, warm Primo Garlic Olive Oil over medium heat. Add mushrooms and sauté until golden and most of the liquid has evaporated, about 8–10 minutes. Add shallot and garlic; cook 1 minute more.
- Make the Sauce: Sprinkle flour over mushrooms and stir for 1 minute. Slowly whisk in broth, followed by half-and-half. Stir until thickened, 4–5 minutes. Add Primo Traditional Balsamic Vinegar, salt, and pepper to taste.
- Combine: Fold in the blanched green beans and stir to coat. Transfer mixture to a greased 9x13 baking dish.
- Top It Off: Toss crispy onions with Primo Tuscan Herb Olive Oil and Parmesan (if using). Sprinkle over casserole.
- Bake: Bake at 375°F for 25–30 minutes, or until bubbly and golden brown on top. Let rest 5 minutes before serving.
Shop our Primo Garlic Olive Oil and explore more gourmet flavors.
Looking for more inspiration? Try our Apricot Pork Chops.
