Ingredients

The following ingredients have 4 Servings
  • 3 pounds green beans (trimmed and cut in half)
  • 4 Tbsps butter
  • 16 oz baby Portobello mushrooms (sliced)
  • 1 onion (diced)
  • 4 cloves garlic (minced)
  • kosher salt, pepper
  • 1 Tbsp Old Bay seasoning
  • 1 pint heavy cream
  • 6 oz fresh grated parmesan cheese
  • 1 Tbsp fresh thyme leaves
  • 4 cups cubed Italian or French bread (1/2 inch cubes)

Instruction

  • Fill a large pot with water and bring to a boil. Add 2 Tbsps of the kosher salt and the green beans. Boil for 7 minutes, drain and set aside.Note: I started my timer once the water returned to a boil after adding the green beans.
  • In the same pot over medium heat, add 2 Tbsps of the butter and once that is melted add the mushrooms, onions, and garlic. Season with kosher salt, pepper, and Old Bay seasoning. Cook for 7 minutes, stirring occasionally.
  • Add the heavy cream and 1/2 Tbsp of the thyme leaves. Raise the heat to high, bring to a boil, and reduce to medium low and simmer for 7 minutes. Stir in 4 oz of the grated parmesan cheese and green beans.
  • Let this cook a few minutes and taste for seasoning. Add more kosher salt and pepper if needed. Pour this mixture in a greased 9×13 pan.
  • Put the cubes of bread in a large mixing bowl. Melt the remaining 2 Tbsps butter and add to the bowl of bread crumbs along with remaining parmesan cheese and thyme leaves. Add kosher salt and pepper to taste and toss until evenly coated.
  • Put the bread cubes over top of the green bean and mushroom casserole. Press the bread cubes slightly into the casserole.
  • Place the casserole in the Traeger grill set to 400 degrees for 30 to 40 minutes.Note: If the cream is not thickened, simply cook for a few more minutes.