Deconstructed Green Bean Casserole
Recipes,  Salads & Side Dishes,  Vegetarian

Green Bean Casserole {Deconstructed}

Deconstructed Green Bean Casserole

Finding these gorgeous Haricot Verts at the Farmers’ Market warranted a special recipe.  Something just as fresh with flavor as they are.  Hmm…green beans, first thing that came to mind is Green Bean Casserole. Not envisioning the from a can variety but instead a bed of creamy mushroom & thyme sauce, topped with these vibrant green beans, sprinkled with crispy onions and shaved Parmesan cheese.  Now that could be amazing.

Deconstructed Green Bean Casserole

And so this was my first attempt at Deconstructed Green Bean Casserole.  I think it’s a keeper.  I’m tempted to call this comfort food, our definition “Comfort Food becomes awesome when it becomes a little bit uncomfortable.”  Not sure this was uncomfortable, but we did add tarragon as a late add…strong flavor for sure…did it make the dish…completely!!  The other thought from the evening I must share is…”The way to make comfort food pop is to never involve Campbell’s Soup.”

Deconstructed Green Bean Casserole
Closeup shot of Deconstructed Green Bean Casserole consisting of green beans, fried onions, sauteed mushrooms, shaved parmesan cheese and a lemon wedge.

Green Bean Casserole {Deconstructed}

Libby with Lemony Thyme
A bed of creamy mushroom & thyme sauce, topped with vibrant green beans, sprinkled with crispy onions and shaved Parmesan cheese.
Course Side Dish


  • 1 lb. fresh green beans ends removed
  • 1/2 lb. mushrooms sliced
  • 1 shallot thin sliced
  • 1 Tbl. butter
  • 2 Tbl. extra virgin olive oil
  • 2 sprigs fresh lemony thyme leaves only
  • 1 tsp. fresh tarragon minced
  • 1 garlic clove minced
  • 2 Tbl. dry white wine
  • 1 tsp. flour
  • 1/4 cup heavy cream
  • sea salt & fresh cracked pepper extra pepper = yum
  • 1 small onion thin sliced
  • 2 Tbl. flour
  • 1 cup canola oil for frying
  • 2 Tbl. shaved Parmesan cheese
  • lemon wedges


  • Sauté sliced mushrooms and shallot in butter and olive oil over med-low until mushrooms have released all their liquid, about 10 minutes. Add thyme leaves, tarragon, and garlic and sauté 2 minutes more. Add wine and stir deglazing pan for 1 minute. Sprinkle flour over mushroom mixture. Add heavy cream and continue cooking 3-4 minutes until sauce thickens. Season with salt & generous amount of pepper to taste.
  • While mushrooms are cooking, heat canola oil over med-high heat in saute pan. Toss onion slices in flour, shaking to remove excess. Gently fry onions in canola oil until brown and crispy, remove to paper towels.
  • Just before serving, blanch green beans in salted boiling water for 3-4 minutes.
  • Spread generous spoonful of sauce on plates. Top with a bundle of green beans.
  • Sprinkle with crispy onions, shaved Parmesan, freshly cracked pepper and lemon wedges.
  • Serve with lemon wedge.

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