Green Bean Blue Cheese Casserole

By MrsK
December 3, 2017
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Green Bean Blue Cheese Casserole

Author Notes: I love blue cheese and this is my favorite casserole. I normally use frozen whole green beans and keep them whole. And I always use more than 3 oz of cheese. When I feel like it, I use fresh mushrooms (any kind), and sauté them instead of using canned. A fantastic addition to your Thanksgiving or Christmas table, but I serve it year round! (And if you love blue cheese as much as I do, check my Walnut and Blue Cheese Tart with Cranberries with fresh cranberries. To die for!)MrsK

Serves: 6

  • 1.5 pounds green beans
  • 3 ounces blue cheese
  • 3 eggs
  • 4 ounces can of mushrooms, drained
  • 1/2 cup breadcrumbs
  • 1/4 cup butter, melted
  1. Put beans in boiling water and cook 5-10 minutes, until cooked but still crispy. Drain and rinse with very cold water. Arrange in the bottom of greased casserole.
  2. Beat eggs well; add blue cheese, mushrooms and pepper to taste. When well mixed fold in cream. Pour over beans. Mix breadcrumbs and butter; sprinkle over beans.
  3. Bake at 400 F for 25-30 minutes, until bubbly and firm around the edges.

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