Green Bean Casserole with Mushrooms and Ricotta

10 m
Prep Time
45 m
Cook Time

Servings: 4


  • 1 lb green beans, trimmed
  • 4 tablespoon butter
  • 1 small shallot, finely diced
  • 1 tablespoon Gourmet Garden Gourmet Garden™ Garlic Stir-In Paste, Stir-In Paste
  • 1 lb mushrooms, sliced
  • 1 tablespoon balsamic vinegar
  • 2 tablespoon flour
  • 1 cup milk
  • 1 cup Ricotta Cheese, divided
  • 2 tablespoon panko bread crumbs


(per Serving)

Nutrition information coming soon


  • 1 Heat a large pot of water over high heat. When water comes to a boil, add green beans. Cook 2 minutes, remove and place in cold water. Drain and set aside.
  • 2 Melt butter in large deep skillet over medium heat. Add shallots and Gourmet Garden Garlic Stir-In Paste. Cook and stir until softened, about 1 minute. Add mushrooms. Cook and stir 7 to 10 minutes or until tender. Stir in balsamic vinegar. Cook 2 minutes. Sprinkle with flour, stir.
  • 3 Slowly add milk while stirring. Bring to boil, cook 1 minute. Stir in 1/2 cup ricotta cheese. Add green beans, toss to coat.
  • 4 Pour mixture into a 2-quart casserole dish sprayed with no stick spray. Dollop with remaining ricotta cheese and sprinkle with panko bread crumbs. Bake in preheated 350°F oven 25 minutes or until heated through. To brown top, place under broiler 1 to 2 minutes, if desired.