Garlic-Parmesan Green Bean Casserole

Dish type
Ready in
1 hour


  • 1 bag Mrs. Cubbisons Parmesan Crisps
  • 1 pound fresh green beans, trimmed and cut into 1-inch pieces
  • 1 cup flour, divided
  • 1 teaspoon garlic powder
  • 2 eggs, beaten
  • 1 large Peri and Sons Sweetie Sweet onion, half sliced and the other half diced
  • 1/4 cup Challenge Butter
  • 8 ounces button mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup half and half
  • Vegetable oil for frying
  • Salt and pepper to taste


Prep Time
15 minutes
Cook Time
45 minutes
Ready in
1 hour
  1. Preheat the oven to 400°F.
  2. Pour the bag of Mrs. Cubbison’s Parmesan Crisps into a food processor and chop until the crisps become smaller crumbs. Measure 2 tablespoons of crumbs for the onion breading and reserve the rest to top the green bean casserole.
  3. Place a large pot of water over high heat and bring to a boil. While the water is coming to a boil, fill a large bowl with ice water. Once the water is boiling, add the green beans and cook just until tender, about 6 minutes. Drain and place the green beans in the ice water until they are chilled. Drain thoroughly and set aside.
  4. Place 3/4 cup of the flour in a wide, shallow pan along with the 2 tablespoons of Parmesan Crisp crumbs, garlic powder, salt, and pepper, then stir together to combine. Place the beaten eggs in another shallow pan seasoned with salt and pepper.
  5. Dip the sliced Peri & Sons Sweetie Sweet onions into the flour mixture, then into the egg, and then the flour again. Place on a plate and repeat with the remaining onions.
  6. Fill a large, deep skillet with 2 inches of vegetable oil and bring to 350°F. Fry the onions, taking care not to overcrowd the pan, then transfer to a paper towel lined plate. Season with salt.
  7. Place a medium saucepan over medium heat. Add the Challenge Butter followed by the remaining diced onions, mushrooms, salt, and pepper. Cook until tender, about 4 minutes, then stir in the remaining 1/4 cup of flour and garlic. Cook for 2 minutes more. Stir in the chicken broth, adding a little at a time, and then the half and half. Season with salt and pepper.
  8. Place the cooked green beans in a 1.75 qt casserole dish and ladle on the mushroom mixture. Top with the remaining Parmesan Crisp crumbs and the fried onions. Bake in the oven for 15 minutes, then serve.