Green Bean Casserole

Preheat & Prep the Dish

Preheat oven to 350°F.
Butter a 9 x 9-inch baking dish and set aside.

Make the Roll Topping

Cut or tear the Sister Schubert’s Parker House Style Rolls into small bite-size pieces.
In a small mixing bowl, combine the roll pieces with melted butter and any additional topping ingredients (such as a little shredded cheddar, if using).
Toss until the rolls are lightly coated, then set the topping aside.

Cook the Shallots

Heat oil or butter in a small skillet over medium heat.
Add the sliced shallots and cook until tender and translucent, about 2 minutes.

Add the Mushrooms

Add the sliced mushrooms to the skillet.
Cook, stirring occasionally, until the mushrooms release their liquid and all moisture has evaporated and they’re lightly browned.

Build the Creamy Sauce

Sprinkle the flour over the mushroom mixture.
Cook, stirring constantly, for 1 minute to cook out the raw flour taste.
Slowly pour in the milk, stirring continuously to avoid lumps.
Continue cooking and stirring until the mixture thickens into a smooth sauce.

Finish the Sauce with Cheese & Seasoning

Add the cream cheese, salt, and black pepper.
Stir until the cream cheese is fully melted and the sauce is smooth.
Fold in the shredded cheddar cheese until melted and evenly incorporated.

Add Green Beans & Assemble

Add the green beans to the skillet and fold gently until they are evenly coated in the creamy cheese sauce.
Pour the green bean mixture into the prepared 9 x 9-inch baking dish, spreading it into an even layer.

Top & Bake

Sprinkle the roll topping mixture evenly over the green beans.
Bake at 350°F for 20–25 minutes, or until the casserole is heated through, the edges are bubbly, and the roll topping is golden and lightly crisp.

Serve

Remove from the oven and let stand for a few minutes.
Serve warm and enjoy!

Ingredients

Directions