Green Bean Casserole

Green beans are a delicious side dish any time of the year. We love dressing them up for the holidays with a mushroom cream sauce and crunchy topping. It’s a traditional side dish with perfectly cooked green beans in the Combi-Steam oven.


4 slices sandwich bread
2 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups canned fried onions

Beans and Sauce
2 pounds green beans
3 tablespoons unsalted butter
1 pound white button mushrooms
3 medium cloves garlic
3 tablespoons all-purpose flour
1 1/2 cups chicken or vegetable broth
1 1/2 cups heavy cream
Salt and pepper


  1. In a large perforated steam pan, steam the green beans. Operating Modes / Steam Cooking / 212°F / 1 minute. Set aside.
  2. For the topping, pulse bread, butter, salt and pepper in a food processor until mixture resembles bread crumbs. Transfer to a large bowl and toss with onions. Set aside.
  3. Preheat your oven. Operating Modes / Convection Bake / 425°F.
  4. In a Dutch oven or large sauté pan, melt butter over medium high heat until foaming subsides. Add mushrooms, garlic, 3/4 teaspoon salt and ¼ teaspoon pepper; cook until mushrooms release moisture and liquid evaporates. Add flour and cook for 1 minute stirring constantly. Stir in broth and bring to a simmer, stirring constantly. Add cream, reduce heat to medium and simmer until sauce is thickened. 
  5. Add green beans to sauce and stir until evenly coated. Arrange in even layer in Miele half size HUB or a 13 by 9-inch baking dish. Sprinkle with topping a bake until top is golden brown and sauce is bubbling around edges, about 10 minutes. 

Note: If you do not own a Combi-Steam oven, bring 4 quarts of water to a boil, add beans and cook until bright green and crisp-tender, about 6 minutes.  Drain in colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain.


To view this cooking video click here

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