Green Beans


Side Dish
Green Beans

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In a sophisticated take on the traditional green bean casserole, tender fresh beans are coated with a mushroom-wine sauce that's sure to impress. A classic French-fried onion topper and crispy pancetta add crunch.

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Servings and Ingredients

Serves 10
2 lbs.fresh haricots verts (small thin green beans) or regular green beans, ends trimmed
1(3 oz) pkg pancetta
2 c.sliced mushrooms
½red bell pepper, thinly sliced
1 c.dry white wine
½ c.chopped shallots
2 c.whipping cream
¼ c.Dijon mustard
2 tbsp.chopped fresh basil
2 tbsp.chopped fresh dill
1(2.8 oz) can French-fried onions


  1. Preheat oven to 350 degrees.
  2. In a large saucepan, bring salted water to a boil. Add the haricots verts and cook until just tender, about 1 minute (10 minutes for regular green beans). Transfer with a slotted spoon to a bowl filled with ice water. Cool 1 minute, drain.
  3. In a large skillet, cook pancetta over medium-high heat until crisp. Reserving drippings in skillet, drain pancetta on a plate lined with paper towels. Cook mushrooms and bell pepper in reserved drippings until slightly tender. Remove from skillet; keep warm.
  4. To the same skillet, add wine and shallots. Bring to boiling. Continue boiling for 4 to 5 minutes or until almost all of the wine evaporates. Add cream and simmer until slightly reduced. Stir in mustard, basil and dill. Add mushrooms and pepper strips.
  5. Place beans in a 3-quart baking dish. Spoon mushroom mixture in the center. Crumble pancetta and sprinkle over baking dish mixture. Top sauce with French-fried onions. Bake for 15 minutes or until heated through.

Nutrition facts


310 Calories per serving

Amounts Per Serving

  • Total Fat: 23g
  • Cholesterol: 70mg
  • Sodium: 340mg
  • Total Carbohydrates: 14g
  • Protein: 4g

Daily Values

Vitamin A 20%
Vitamin C 20%
Iron 6%
Calcium 8%

Recipe Source:

Hy-Vee Seasons Fall 2014.