Italian Green Bean Casserole

Not your average Green Bean Casserole, but even more delicious. Potatoes, Green Beans and Parmesan Cheese make this the perfect side dish for any meal and perfect as a Thanksgiving side dish.

 

For the past few years I have been wanting to make a green bean casserole recipe for the upcoming Holidays. But I wanted something different and yes with an Italian touch to it also.

I also wanted something a little healthier, no white sauce or heavy on the cheese.

Recipe Ingredients

• Butter
• Bread crumbs
• Onion
• Olive oil
• Potatoes – Yukon gold are considered the best potatoes for mashing
• Fresh green beans
• Eggs
• Parmesan cheese
• Oregano – or marjoram is a good substitute
• Salt
• Pepper – white or black pepper

Are Green Beans good for you?

Green beans are high in vitamin K, and they also contain a decent amount of calcium. These nutrients are important for maintaining strong, healthy bones and reducing your risk of fractures. 

So after checking out some different ways that Italians use green beans besides one of our favourites, Simple Green Bean Toss I came across this dish that actually made my mouth water.

I decided to ask a friend if she had ever heard of it. This is actually a dish from Liguria, which is situated in Northern Italy.She told me the way her mother used to make it. It is delicious and very simple to make.

How to Make a Green Bean Casserole

Pre-heat the oven. Lightly butter a small baking dish and sprinkle with 2 tablespoons of bead crumbs. Set aside.

Chop the onion and fry in a little olive oil until lightly golden, remove and place in a large bowl.

In a medium pot add peeled potatoes (whole), cover with water and boil until tender, remove them from the water with a slotted spoon. Either mash or pass through a potato ricer (which is what I did) into the bowl containing the cooked onion.

Clean and trim the green beans, cut into small size pieces and set aside. Once the potatoes are cooked remove them from the water, add the chopped green beans to the same water, and cook just until tender. Then drain well and place in the large bowl with the potato and onion.

In a small bowl add the eggs and beat with a fork, then add the parmesan cheese, oregano, salt and pepper, and combine. Then add to the large bowl and gently combine all the ingredients.

Spoon into the prepared baking dish, sprinkle with remaining 2 tablespoons of bread crumbs, dot with 1 tablespoon of butter and bake for approximately 20 -25 minutes, the last couple of minutes raise the heat to brown the top lightly. Let sit 5 minutes before serving. 

And after tasting this Green Bean Casserole, I realized why my mouth watered when I first discovered it. Fast, easy and the perfect side dish. The Italian thinks so too.

In Liguria this dish is actually eaten at room temperature or even cold. I let it sit for 5 minutes before serving. I think a dish like this tastes better hot.

How to store it

Any leftovers should be stored in an airtight container and kept in the refrigerator. It will keep for up to 3-5 days in the fridge. You can also make the green bean casserole ahead of time. Wrap the pan in plastic wrap and refrigerate for up to one day ahead. Remove it from the fridge and bake.

How to freeze it

Be sure the casserole has cooled to room temperature. Wrap it well with plastic wrap and foil, place it in the freezer. It will keep for up to 2 weeks in the freezer.

Although I did taste it at room temperature and let me tell you, they may be on to something! But warm, lukewarm or hot I hope you enjoy it. Buon Appetito!

More Green Bean Recipes

• Simple Italian Green Bean Recipe
• Preserving Green Beans Italian Style
• Pan Fried Green Beans with Pancetta

Italian Green Bean Casserole

Rosemary Molloy

Not your average Green Bean Casserole, but even more delicious.  Potatoes, Green Beans and Parmesan Cheese make this the perfect side dish for any meal.

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Side Dish

Cuisine Italian

Servings 4 servings

Calories 183 kcal

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 1/2 tablespoons butter softened (divided)
• 4 tablespoons bread crumbs (divided)
• 1 small onion (chopped)
• 1 1/2 tablespoons olive oil
• 3 medium potatoes
• 10 1/2 ounces green beans
• 2 large eggs
• 1/3 cup freshly grated Parmesan Cheese
• 1/2 teaspoon oregano or marjoram
• 1/4-1/2 teaspoon salt
• 1-2 dashes pepper

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Instructions

 

• Pre-heat oven to 350F (180 C), lightly butter a small 8 x 6 inch (20 x 15 cm) baking dish and sprinkle with 2 tablespoons of bead crumbs.
• Chop the onion and fry in 1 1/2 tablespoons of olive oil until lightly golden, remove and place in a large bowl.
• In a medium pot add peeled potatoes (whole), cover with water and boil until tender, remove from water with a slotted spoon. Either mash or pass through a potato ricer (which is what I did) into the bowl containing the cooked onion.
• Clean and trim the green beans, cut into 1/4 inch (.6cm) size pieces and set aside. Once the potatoes are cooked and removed from the water add the chopped green beans and cook just until tender (they should still have a bite to them). Then drain well and place in the large bowl with the potato and onion.
• In a small bowl add the eggs and beat with a fork, then add the parmesan cheese, oregano, salt and pepper, and combine, add to the potato mixture and gently combine all the ingredients.
• Spoon into the prepared baking dish, sprinkle with remaining 2 tablespoons of bread crumbs, dot with 1 tablespoon of butter and bake for approximately 20 -25 minutes, the last couple of minutes raise the heat to 400F (200C) and let brown lightly.  Let sit 5 minutes before serving. Enjoy!

Notes

Yukon gold potatoes are considered the best potatoes for mashing.

Any leftovers should be stored in an airtight container and kept in the refrigerator. It will keep for up to 3-5 days in the fridge.

You can also make the green bean casserole ahead of time. Wrap the pan in plastic wrap and refrigerate for up to one day ahead. Remove it from the fridge and bake.

To freeze the casserole, be sure it has cooled to room temperature. Wrap it well with plastic wrap and foil, place it in the freezer. It will keep for up to 2 weeks in the freezer.

Nutrition

Calories: 183kcal | Carbohydrates: 12g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 485mg | Potassium: 187mg | Fiber: 2g | Sugar: 3g | Vitamin A: 715IU | Vitamin C: 9.1mg | Calcium: 138mg | Iron: 1.3mg

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