Squash and Zucchini Casserole

This squash and zucchini casserole is a total crowd pleaser! A cozy summer side dish, it’s topped with crunchy breadcrumbs and Parmesan. Squash and zucchini go hand in hand in the summers. And what’s more homey than a squash and zucchini casserole? It’s got the vibe of Sunday dinners and summer evenings where the sun stretches into the late evening. This one is packed with flavor and quickly disappeared in our house. A light Parmesan sauce covers the tender squash, and it’s topped with crunchy breadcrumbs. It’s a cozy casserole that’s not too rich and heavy. Honestly, we couldn’t stop ourselves from shoveling in bites. Here’s what to know! Want similar flavor with less effort? Try Roasted Zucchini and Squash or Grilled Zucchini and Squash. Ingredients for squash and zucchini casserole This squash and zucchini casserole has a short ingredient list! There’s only one special ingredients with some notes. Here’s what you’ll need: Squash and zucchini: Weigh out the amount so that you use the right amount for the seasoning. Medium zucchini and squash can vary in weight greatly. Spices: garlic powder, onion powder, oregano, salt Olive oil or butter Parmesan cheese 2% milk Flour Seasoned Italian panko: this is […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This squash and zucchini casserole is a total crowd pleaser! A cozy summer side dish, it’s topped with crunchy breadcrumbs and Parmesan.

Squash and zucchini casserole

Squash and zucchini go hand in hand in the summers. And what’s more homey than a squash and zucchini casserole? It’s got the vibe of Sunday dinners and summer evenings where the sun stretches into the late evening. This one is packed with flavor and quickly disappeared in our house. A light Parmesan sauce covers the tender squash, and it’s topped with crunchy breadcrumbs. It’s a cozy casserole that’s not too rich and heavy. Honestly, we couldn’t stop ourselves from shoveling in bites. Here’s what to know!

Want similar flavor with less effort? Try Roasted Zucchini and Squash or Grilled Zucchini and Squash.

Ingredients for squash and zucchini casserole

This squash and zucchini casserole has a short ingredient list! There’s only one special ingredients with some notes. Here’s what you’ll need:

  • Squash and zucchini: Weigh out the amount so that you use the right amount for the seasoning. Medium zucchini and squash can vary in weight greatly.
  • Spices: garlic powder, onion powder, oregano, salt
  • Olive oil or butter
  • Parmesan cheese
  • 2% milk
  • Flour
  • Seasoned Italian panko: this is the bread crumb mixture that contains seasonings and salt! You should be available to find it at your local grocery. If not, see the notes below.
Zucchini

Use Italian Panko or breadcrumbs, or this substitute

This casserole is made using Italian panko or breadcrumbs. What are they? Italian breadcrumbs have seasonings and salt added. This makes it easy to sprinkle onto the top of a casserole because it’s got lots of flavor and seasoning already. Italian breadcrumbs and panko are easy to find at most grocery stores. If you can’t find it, here’s a substitute:

  • Use regular panko or make homemade breadcrumbs.
  • To 1 cup of the plain panko or breadcrumbs, add: 1/4 teaspoon dried basil, 1/4 teaspoon dried oregano, 1/8 teaspoon garlic powder and 1/8 teaspoon dried thyme, and 1/8 teaspoon kosher salt.
  • Use 1/2 cup in the recipe below and save the remaining for future recipes.
How to make bread crumbs with herbs
Try homemade Italian breadcrumbs if you can’t find storebought

How to make squash and zucchini casserole (basic steps)

The basic steps for making this squash and zucchini casserole! There are a few technique things to know, so review this first before going to the recipe below:

  • Slice & season the squash and zucchini. Three pounds might seem like a lot of squash and zucchini at first, but it condenses into a small baking dish. Slice it into rounds and season it in a bowl first to get even coating.
  • Cook the squash and zucchini: You’ll need your largest skillet for this one! The easiest way to cook it all is by covering it for a few minutes at a time. A lot of moisture will be released. Cook only until crisp tender: it takes about 6 minutes.
  • Add the sauce: To the same pan, you’ll add milk, flour whisked into a little milk (as a thickener), and Parmesan cheese. Let that cook for 2 minutes: it will thicken a little, but not much.
  • Top with breadcrumbs and bake! Finally, you’ll transfer everything to a small baking dish, top with breadcrumbs, and bake for 10 minutes.
Zucchini and squash casserole

Here’s why to rest after baking!

Once you’re done baking this squash and zucchini casserole, here’s the thing. It’s best to rest for at least 10 minutes after baking. Why? Two reasons:

  • Resting lets the sauce in the pan thicken. When the casserole is just baked, the sauce is fairly watery. As it cools, the sauce will thicken.
  • It also cools and sets the squash. The squash and zucchini are very hot once they come out of the oven. The rest time helps them come to warm and helps to set the texture.

Variation: gluten free casserole

Do you eat gluten-free? Here are a few options for making this a gluten free squash and zucchini casserole:

  • Panko / breadcrumbs: Gluten free Italian breadcrumbs and panko are easily available online these days. You can also sometimes find them at your local grocery. (If all you can find is plain, not Italian, see the section above about how to season your own.)
  • Flour: You can use gluten-free flour or cornstarch in place of the flour.
Zucchini and squash casserole

Ways to serve squash and zucchini casserole

This squash and zucchini casserole is easy to make! For us it’s more of a side dish for entertaining or a special meal, but you could also serve it on a weeknight if you’re an organized cook. Are a few ways to serve it:

This squash and zucchini casserole is…

Vegetarian. For gluten free, see the section above.

Print
Squash and zucchini casserole

Squash and Zucchini Casserole


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6
  • Diet: Vegetarian

Description

This squash and zucchini casserole is a total crowd pleaser! A cozy summer side dish, it’s topped with crunchy breadcrumbs and Parmesan.


Ingredients

  • 3 pounds zucchini and squash (about 2 medium zucchini and 2 medium squash)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons oregano
  • 1 3/4 teaspoons kosher salt, divided
  • 2 tablespoons olive oil or butter
  • 3/4 cup + 2 tablespoons shredded Parmesan cheese
  • 1/2 cup + 2 tablespoons 2% milk
  • 1 tablespoon flour
  • 1/2 cup seasoned Italian panko or Italian breadcrumbs (contains salt)*

Instructions

  1. Preheat the oven to 450 degrees Farenheit.
  2. Slice the zucchini and squash into 1/4-inch thick rounds. Place them in a bowl and stir them together with the garlic powder, onion powder, oregano, and 1 teaspoon kosher salt.
  3. In your largest skillet, heat the olive oil or butter over medium high heat. Add the zucchini and squash. Cover the skillet and cook for 2 minutes, then uncover and stir. Cover again for 2 minutes and uncover and stir, moving slices to the bottom layer as necessary so that they can get browned. Cook 2 minutes again, flipping the pieces carefully, until they are crisp tender.
  4. Reduce the heat to low. Add another 3/4 teaspoon kosher salt, 1/2 cup milk, 1 tablespoon flour whisked into 2 tablespoons milk, and 1/2 cup Parmesan cheese. Cook 2 to 3 minutes until slightly thickened.
  5. Pour the zucchini and squash into a small baking dish (2 quart or 11″ x 8″). Top with the seasoned Italian panko and another 2 tablespoons Parmesan cheese.
  6. Bake for 10 minutes until golden brown. Allow to stand for at least 10 minutes so the sauce thickens slightly. Serve with a slotted spoon.

Notes

*You can also make homemade Italian breadcrumbs: see Step 4 in How to Make Breadcrumbs.

  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

Keywords: Squash and Zucchini Casserole

More zucchini recipes

Got lots of zucchini? Here are a few more zucchini recipes you might enjoy:

  • Perfect Sauteed Zucchini Ten minutes in a hot pan makes this green vegetable truly irresistible.
  • Best Zucchini Bread It’s got the best flavor: cinnamon-scented, with just the right sweetness.
  • Grilled Zucchini Turns out, zucchini is at its best when it’s grilled. Throw thin slices on the grill and it comes out tender and charred, with an irresistibly smoky flavor!
  • Chocolate Zucchini Cake This chocolate zucchini cake recipe comes out so rich and chocolaty! It’s a family favorite that happens to be dairy free and gluten free.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Mexican Lasagna

Mexican Lasagna! Also known as Taco Lasagna or Mexican Casserole, this dish is layered with corn tortillas, ground beef, green chiles, beans, salsa, and cheese. A huge hit with a crowd! Perfect for potlucks. Continue reading “Mexican Lasag…

Mexican Lasagna! Also known as Taco Lasagna or Mexican Casserole, this dish is layered with corn tortillas, ground beef, green chiles, beans, salsa, and cheese. A huge hit with a crowd! Perfect for potlucks.

Continue reading "Mexican Lasagna" »

perfect vegetable lasagna

Here is a theory: There are two types of picky people, those that are totally fine just never experiencing a life with, I don’t know, tomatoes or bananas or pickles or raisins (yes, I’ve read your comments — all of them) and then ther…

Here is a theory: There are two types of picky people, those that are totally fine just never experiencing a life with, I don’t know, tomatoes or bananas or pickles or raisins (yes, I’ve read your comments — all of them) and then there is the kind that finds their epicurean limitations to constrict like an uncomfortable jacket they’d love to shed if they could figure out how. I, a lifelong Picky Person, am the latter. Over the years creating and sharing recipes for this site, I’ve embraced so many things I once thought I didn’t like [insert basically half the ingredients in anything here, ever], but it turned out I just didn’t like the way they were usually made.

And now the time has come for me to get over my lasagna issues. What are you saying? you might ask. There are two lasagna recipes in the archives. You love them both! And it’s true. What I have struggled with is what I’d call The Usual Vegetable Lasagna. I want something as bubbling, bronzed, and brick-like as a classic lasagna should be, but I needed to fix a few things along the way.

Read more »

Wild Rice Casserole

Here’s a modern spin on wild rice casserole! It’s broccoli cheese flavor, easy to make, and a healthy spin that’s heavy on whole foods. Here’s a modern spin on wild rice casserole that’s cozy and all about whole foods! Why relegate this healthy whole grain only to wild rice soup? There are plenty more ways to serve it, and this one is truly spectacular. It’s broccoli cheese flavor, flecked with savory bits of broccoli, gooey white cheddar, and a creamy easy-to-make filling. While it’s got a vaguely 1970’s vibe, this one is all whole foods and heavy on the plants. (Nope, there’s no cream of mushroom soup!) Ready to get cooking? What’s in this wild rice casserole? This broccoli cheese wild rice casserole is all about comfort food! At the same time, Alex and I have tried to keep a healthy spin: it’s got all whole foods, just enough cheese, and no rich roux sauce. Here’s what we’ve got in this vegetarian and gluten-free casserole: Perfect Wild Rice: Here we’ve used our favorite method of cooking this grain, simmered with vegetable broth, onion and celery. It comes out perfectly moist and tender! Broccoli: It’s chopped into small florets and sauteed […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s a modern spin on wild rice casserole! It’s broccoli cheese flavor, easy to make, and a healthy spin that’s heavy on whole foods.

Wild rice casserole

Here’s a modern spin on wild rice casserole that’s cozy and all about whole foods! Why relegate this healthy whole grain only to wild rice soup? There are plenty more ways to serve it, and this one is truly spectacular. It’s broccoli cheese flavor, flecked with savory bits of broccoli, gooey white cheddar, and a creamy easy-to-make filling. While it’s got a vaguely 1970’s vibe, this one is all whole foods and heavy on the plants. (Nope, there’s no cream of mushroom soup!) Ready to get cooking?

Wild rice recipe

What’s in this wild rice casserole?

This broccoli cheese wild rice casserole is all about comfort food! At the same time, Alex and I have tried to keep a healthy spin: it’s got all whole foods, just enough cheese, and no rich roux sauce. Here’s what we’ve got in this vegetarian and gluten-free casserole:

  • Perfect Wild Rice: Here we’ve used our favorite method of cooking this grain, simmered with vegetable broth, onion and celery. It comes out perfectly moist and tender!
  • Broccoli: It’s chopped into small florets and sauteed simply on the stovetop with a few spices. It’s our favorite way to eat it as a side dish: which we stole here for this casserole!
  • Sour Cream: Who wants to dirty another pan to make a cheese sauce? You’ll stir sour cream right into the rice to make it creamy.
  • White Cheddar Cheese: A sharp white cheddar cheese is perfect here. You can use aged cheese to get even more flavor.
  • Parmesan Cheese: Adding shredded Parmesan brings just right right complexity!

Did you know wild rice isn’t really…rice?

Did you know that wild rice is not actually rice? (Mind blown, right?) It’s actually the seed from a native grass that grows in lakes and streams in the Northern US and Canada. But since it looks a lot like rice, wild rice is treated as rice in most cuisines! Wild rice was an important staple to Native Americans in the upper Great Lakes area of the US. I’m from Minnesota originally, so wild rice was part of the heritage and history of where I lived growing up!

Wild rice casserole

Wild rice vs brown rice

Though they’re not truly related, wild rice is often compared to brown rice. They are often served in similar ways, and wild rice is a great substitute for rice (like in a wild rice casserole!). Is wild rice healthier than brown rice? Here’s how they stack up:

  • Wild rice has less calories than brown rice, about 66% less! 1 cup of cooked wild rice has 166 calories and 1 cup brown rice has 248 calories. (Source)
  • Wild rice has slightly more protein than brown rice1 cup cooked wild rice has 6.5 grams protein vs 5.5 grams in brown rice. (Source)
  • Both wild and brown rice have the same amount of fiber, about 3 grams per 1 cup cooked.
Wild rice casserole

Make ahead tips!

Wild rice takes about 45 to 55 minutes to cook…which is why Alex and I used to avoid it in our recipes! But we’ve learned it’s absolutely worth the time. To make this wild rice casserole seriously simple to prep, here’s what you can do:

  • Make the wild rice in advance. Make the rice in advance and refrigerate until serving! The day of serving, mix it with the hot broccoli in a bowl, which should reheat it.
  • The day of, make the broccoli while the oven preheats. Saute the broccoli while the oven is preheating, then mix it with the wild rice to reheat it.

How to serve wild rice casserole

This wild rice casserole can be served as a side dish or a vegetarian and gluten-free dinner main dish! What could you serve with it to make it into a meal? Here are some ideas:

  • Lemony Steamed Green Beans These zesty steamed green beans are the epitome of an easy side dish: they take just 10 minutes to put together.
  • Best Ever Sauteed Mushrooms This wild rice casserole doesn’t have mushrooms, so why not serve them as a side! They’re meaty and would add a nice contrast.
  • Fennel Orange Salad Here’s a refreshing and easy side dish: fennel orange salad! It pairs juicy orange and the subtle licorice essence of fennel with a citrus vinaigrette.
  • Want more? Here are our Best Side Dishes.
Wild Rice casserole

This recipe is…

Vegetarian and gluten-free.

Print
Wild rice casserole

Wild Rice Casserole (Broccoli Cheese!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 to 8 servings

Description

Here’s a modern spin on wild rice casserole! It’s broccoli cheese flavor, easy to make, and a healthy spin that’s heavy on whole foods.


Ingredients

  • 1 recipe Perfect Wild Rice (with onions and celery)
  • 1 1/2 pounds (2 large heads) broccoli (about 4 cups small florets)
  • 2 green onions
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • 1/8 teaspoon garlic powder
  • 3/4 cup sour cream
  • 1 1/4 cup (4 ounces) shredded white cheddar cheese (aged, if you’d like)
  • 1/4 cup shredded Parmesan cheese
  • Kosher salt
  • Fresh ground pepper

Instructions

  1. Make the rice: Make the Perfect Wild Rice. (Meal prep tip: Make this in advance and refrigerate until serving. The day of serving, reheat it to warm, or mix with the still-warm broccoli in step 2 to reheat it.)
  2. Cook the broccoli: Meanwhile, chop the broccoli into small florets. Thinly slice the green onions. In a large skillet over medium heat, heat the olive oil. Add the broccoli florets and sauté for 5 minutes, stirring occasionally (the broccoli will lightly brown in parts). Stir in the green onion, Italian seasoning, garlic powder, and 1/2 teaspoon kosher salt. Cover and cook for 2 to 3 minutes more, until crisp tender but still bright green. Taste and add a few pinches of salt if needed (make the flavor pop!) and fresh ground pepper. Remove to a large bowl. 
  3. Preheat the oven to 400 degrees Fahrenheit.
  4. Mix the casserole filling: When the wild rice is done, drain it and add the additional salt to taste as part of that recipe. Then place it in the bowl with the broccoli. Mix in the sour cream and 3/4 cup shredded white cheddar cheese. Taste and add additional salt if you’d like (we added 1/4 teaspoon more). 
  5. Bake: Pour the filling into a 9 x 13″ baking dish. Top with the remaining 1/2 cup shredded white cheddar cheese and the Parmesan cheese. Bake 10 minutes until the cheese is melted.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: American

Keywords: Wild Rice Casserole

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

unstuffed mushroom casserole

Here is a dish that resides in two of my favorite places to eat: in the land of side dishes and luxurious party snacks. I have nothing against stuffed mushrooms — I’ll always eat them — but anything that involves an often com…

Here is a dish that resides in two of my favorite places to eat: in the land of side dishes and luxurious party snacks. I have nothing against stuffed mushrooms — I’ll always eat them — but anything that involves an often complex sauté of ingredients scooped tinily and mounded carefully into mushroom caps (that frequently get dry or leathery in the oven, I know you’re nodding in agreement right now) that need to be served warm is not exactly going to fall in the unfussy category. This recipe rejects the scoops, the caps, and even the fine chop of stems and homes in instead on the flavors that make stuffed mushrooms awesome, baked messily in a pan for scooping onto plates or toasts.

what you'll needquartersear then sautésauté but don't cook off all the liquidmix with all the cheeseadd the parsley

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Best Green Bean Casserole

Here’s a modern spin that makes the very best green bean casserole! It’s made from scratch with fresh green beans, mushrooms, and crunchy potato chips. Ready for the best green bean casserole? After moving to Indiana, I feel in love with this holiday classic: canned green beans, cream of mushroom soup, and french fried onions. It has this cozy, comforting quality like all great dishes of the 1950’s (right?). But after transitioning to eating less processed foods, Alex and I wondered: could there be a fresh, whole food take on the green bean casserole? So we set about to making a “from scratch” green bean casserole…and added a few innovations of our own. Why it’s the best green bean casserole? What makes this the best green bean casserole, in our opinion? First, let us get this out of the way: if you’re looking for the 100% classic, cream of mushroom soup plus canned green beans recipe, this isn’t the recipe for you! But if you’re up for a gourmet from scratch spin, this is where it’s at. Here are the features that make it the best, in our opinion: Fresh green beans. Steaming the green beans gives them a crisp-tender […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

Here’s a modern spin that makes the very best green bean casserole! It’s made from scratch with fresh green beans, mushrooms, and crunchy potato chips.

Best green bean casserole

Ready for the best green bean casserole? After moving to Indiana, I feel in love with this holiday classic: canned green beans, cream of mushroom soup, and french fried onions. It has this cozy, comforting quality like all great dishes of the 1950’s (right?). But after transitioning to eating less processed foods, Alex and I wondered: could there be a fresh, whole food take on the green bean casserole? So we set about to making a “from scratch” green bean casserole…and added a few innovations of our own.

Best green bean casserole

Why it’s the best green bean casserole?

What makes this the best green bean casserole, in our opinion? First, let us get this out of the way: if you’re looking for the 100% classic, cream of mushroom soup plus canned green beans recipe, this isn’t the recipe for you! But if you’re up for a gourmet from scratch spin, this is where it’s at. Here are the features that make it the best, in our opinion:

  1. Fresh green beans. Steaming the green beans gives them a crisp-tender texture: nothing like those mushy canned ones.
  2. Real mushrooms. None of those scary black mushy blobs that used to be in my childhood nightmares. This version uses real mushrooms that are actually delicious.
  3. Parmesan & a touch of cream. Instead of the can, let’s replace the creaminess with just enough Parmesan cheese and cream to make a “real” creamy base. It coats the beans just the right amount! (It also makes this a gluten free green bean casserole.)
  4. Sour cream & onion potato chips. Yep, since French fried onions aren’t part of our standard fare, we decided to innovate and crunch up some sour cream and onion potato chips for the topping. We’ll never go back! It makes for a unique crunchy topping we’ll hope will catch on.
Best green bean casserole

What people are saying about this green bean casserole.

This green bean casserole is already getting rave reviews! Here’s what one recipe tester had to say:

  • “It’s better than I expected! I’m used to the can of soup type of green bean casserole, so I wasn’t sure this would be as flavorful or rich. But it’s even more so! I will be making this for Thanksgiving for years to come!” -Kristi
How to trim green beans: Cut off ends

How to trim green beans…fast.

The only part of this recipe where you might get stuck is trimming the green beans. Two pounds is a hefty chunk. And if you snap off each of the ends with your fingers like the traditional method, you might spend ages. Lucky for you, Alex and I found a time saving trick for how to trim green beans! Head to How to Trim Green Beans…Fast!

Where did green bean casserole come from, anyway?

This is what we were wondering as we made this recipe. Did you know green bean casserole was actually an invention by Campbell’s Soup? (I had no idea.) It was invented to use their cream of mushroom soup, and paired it with canned green beans and crunchy french fried onions. It’s an odd combination, but somehow it works! Americans have been making it ever since, mostly for Thanksgiving and other holidays.

Want a few more Thanksgiving (or Friendsgiving) recipes?

Alex and I made this green bean casserole for a virtual Friendsgiving with two of our dear friends! We teamed up with Erin of Well Plated and Becky of The Cookie Rookie to make a few Thanksgiving recipes that all paired well together. Erin and Becky were so kind as to make vegetarian recipes they knew would please all of you dear readers! Here are their drool-worthy recipes (not kidding, we are drooling over here…).

Thanksgiving recipe

Becky hit it out of the park with this Cheesy cauliflower au gratin! Don’t you want to jump into this bowl?

Thanksgiving recipe

On, Erin’s pecan pie cobbler is genius! It’s less effort than pie, and looks even more delicious (to us).

This best green bean casserole recipe is…

Vegetarian and gluten free.

Print
Best green bean casserole

Best Green Bean Casserole


1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8

Description

Here’s a modern spin that makes the very best green bean casserole! It’s made from scratch with fresh green beans, mushrooms, and crunchy potato chips.


Ingredients

  • 2 pounds green beans*
  • 2 tablespoons olive oil
  • 8 ounces baby bella mushrooms
  • 1 garlic clove
  • 1 large shallot
  • 1/2 cup heavy cream
  • 1 teaspoon ground dried thyme
  • 1/2 teaspoon dried sage
  • 1 teaspoon kosher salt, plus more to taste
  • Fresh ground black pepper
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup gourmet potato chips, sour cream and onion flavor**

Instructions

  1. Finely chop the mushrooms. Mince the shallot and garlic. Trim the green beans and cut in half.
  2. In large skillet, heat 1/4 cup water over medium high heat. When simmering, add the green beans and cover. Cook the green beans for 7 to 9 minutes until green and tender, stirring once or twice. Remove the beans from the skillet to a bowl. 
  3. In the same skillet, heat the olive oil over medium high heat. Add the shallot and mushrooms and cook, stirring, 4 to 5 minutes until lightly browned.
  4. Reduce heat to medium low and add the garlic. Cook for 1 minute until fragrant. Add the heavy cream and spices and stir until combined. Add the green beans back to the skillet and cook 1 minute. Add the kosher salt and fresh ground pepper. 
  5. Transfer to a serving dish (9 x 9 or medium casserole dish). Top with grated Parmesan and broken chips. (If making in advance, add the topping immediately before serving so that it stays crunchy.)

Notes

*This quantity makes enough for a 9 x 9 size baking dish or casserole dish equivalent. If you’d like a larger amount for Thanksgiving or to feed a huge crowd, you can double and fit into a 9 x 13 size baking dish.

**Of course if you must, feel free to substitute the traditional french fried onions! We won’t judge.

  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Thanksgiving

Keywords: Green Bean Casserole, Best Green Bean Casserole

More Thanksgiving resources

Here are a few more resources for Thanksgiving planning:

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes