A delightful twist on the classic green bean casserole, featuring a creamy mushroom sauce and a crispy topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Melt the butter in a large skillet over medium heat. Add the mushrooms and garlic, cooking until the mushrooms release their moisture and become tender.
Stir occasionally to prevent sticking and ensure even cooking.
In a medium saucepan, bring the chicken broth to a boil. Add the green beans and cook until just tender, about 8 minutes. Drain the beans but do not rinse.
Draining without rinsing helps retain the flavor of the broth.
In a mixing bowl, combine the cooked mushrooms, green beans, Parmesan cheese, black pepper, and salt. Mix well to coat everything evenly.
Ensure the ingredients are well mixed for consistent flavor.
Transfer the mixture to a buttered casserole dish, spreading it out evenly.
Butter the dish to prevent sticking and enhance flavor.
Bake in the preheated oven for 20 minutes.
Check halfway through to ensure even cooking.
Sprinkle the shredded cheddar cheese over the top and return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
For a golden crust, broil for the last minute.
Remove from the oven and let cool slightly before serving. Enjoy your creamy green bean and mushroom bake!
Letting it cool helps the flavors settle and makes serving easier.
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