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Green Bean Casserole topped with crispy onions and balsamic mushrooms made with Primo Garlic Olive Oil.

Green Bean Casserole with Olive Oil & Balsamic Mushrooms

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Prep Time 20 minutes
Cook Time 30 minutes
Servings 8

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.