Green Bean Casserole made with Epicurean Butter Tuscan Herb Flavored Butter

Green Bean Casserole

Prep time
30 min
Cook time
20 min
6 pers


  • 1 pound green beans, trimmed and cut into 1-inch pieces or 1 pound frozen green beans, thawed and drained (about 4 cups)
  • 3 Tbsp. Epicurean Butter Tuscan Herb Flavored Butter
  • 8 oz. white or cremini mushrooms, roughly chopped
  • ½ tsp. freshly ground pepper
  • 1 tsp. salt
  • 3 Tbsp. flour
  • ¾ cup vegetable or chicken broth
  • 1 tsp. soy sauce or tamari
  • 1 cup half-and-half
  • 1 (6 oz.) can French fried onions
  • chopped parsley, for serving

This Recipe calls for

Tuscan Herb Butter
Tuscan Herb Butter
3.5 oz tub


Swapping canned soup for a cream sauce made with Epicurean Butter Tuscan Herb Flavored Butter is the secret to this tasty Thanksgiving side.


  1. Preheat oven to 400 degrees.
  2. If using fresh green beans, bring a large pot of salted water to boil while you trim beans. Add beans and cook for 7 minutes. Strain and put beans in a large pot of ice water to halt cooking. If using frozen green beans, thaw in a strainer under hot water and let sit while you prepare the sauce.
  3. Melt Epicurean Butter Tuscan Herb Flavored Butter in a large skillet. Add mushrooms and sauté until mushrooms release their moisture, about 5 minutes.
  4. Sprinkle with salt, pepper, and flour and stir for 1 minute. Add broth and soy sauce and cook for 5 minutes until mixture thickens.
  5. Add half-and-half, bring back to a boil then reduce heat to a simmer and cook for 10 minutes until thick.
  6. Add beans and ⅓ cup of the French fried onions and spread in a greased 1 ½ quart casserole. Bake for 15 minutes. Remove from oven and sprinkle with remaining onions. Bake for another 5 minutes. Sauce will further thicken as it cools.