Preparation
Caramelize the Onions & Shallots:
In a medium skillet, heat 1 tbsp olive oil over low heat.
Add sliced onions and shallots and a splash of balsamic vinegar. Cook low and slow, stirring occasionally.
Every ~15 minutes, add a small amount of ginger beer until onions are fully caramelized and deep golden brown. Include additional balsamic if needed. Set aside.
Prepare the Mushroom Cream Sauce:
In a separate skillet, heat 1 tbsp olive oil over medium heat.
Add sliced mushrooms, 1 tsp cracked black pepper, and 1 tsp coarse sea salt. Sauté until tender.
Add the freshly chopped garlic and sauté 30–60 seconds until fragrant.
Stir in the cream of mushroom soup and 2 cups milk. Simmer until slightly thickened.
Add a pinch of cayenne, thyme (optional), and ¼ cup grated Asiago cheese. Stir to combine. Set aside.
Sauté the Green Beans:
In a skillet, heat 1 tbsp olive oil over medium-high heat.
Add trimmed green beans, season with garlic powder, a pinch of salt, and cracked black pepper.
Sauté for about 3 minutes, just until tender-crisp. The goal is to maintain some crunch.
Assemble the Casserole:
Combine the sautéed green beans with the mushroom cream sauce, making sure they are fully coated.
Transfer the mixture to a 9-inch baking dish.
Layer the caramelized onions evenly over the green beans.
Sprinkle the remaining ¼ cup Asiago cheese and ½ cup Monterey Jack cheese on top.
Finish with 2 cups crispy onions as the final layer.
Bake:
Preheat the oven to 350°F (175°C).
Bake the casserole for 20–25 minutes, until bubbly and the cheese has melted.
Serve & Enjoy:
Let the casserole sit for 5 minutes before serving. Enjoy this elevated, creamy, and crunchy green bean casserole as a holiday side or anytime comfort dish!
About the Recipe
Indulge in this creamy French green bean casserole topped with rich, slow-caramelized onions, tender green beans, and a savory mushroom cream sauce. Perfectly balanced with melted Asiago and Monterey Jack cheese, finished with a crunchy onion topping for the ultimate comfort side dish.
Ingredients
For the Caramelized Onions & Shallots:
1 medium onion (or ½ large), thinly sliced
1–2 shallots, thinly sliced
1–2 tbsp balsamic vinegar
1 cup ginger beer
1 tbsp olive oil
For the Mushroom Cream Sauce:
4–6 oz crimini (also known as baby bella) mushrooms, sliced
1 can organic cream of mushroom soup
2 cups whole milk or cream
1 tbsp freshly chopped garlic
½ tsp garlic powder
Pinch of cayenne
½ tsp thyme (optional)
¼ cup grated Asiago cheese (reserve an additional ¼ cup for final topping totaling to ½ cup total)
1 tbsp olive oil
1 tsp cracked black pepper
1 tsp coarse sea salt (plus extra to taste)
For the Green Beans:
1 lb French green beans, trimmed
1 tbsp olive oil
½ tsp garlic powder
½ tsp cracked black pepper
Pinch of salt (or seasoned salt like Tony’s)
For the Casserole Assembly:
2 cups crispy onions
¼ cup Asiago cheese (reserved from sauce)
½ cup Monterey Jack cheese