Prep Time

30 Minutes

Cook Time

20 Minutes


4 - 6

Forget the cream of mushroom soup and canned onions! This upscale rendition of the green bean casserole is bursting with both flavor and nutrients. You’ll never go back to the 1955 version Mom (or Grandma) made!


  • 4 tablespoons extra virgin olive oil, divided
  • 2 medium-sized leeks
  • 1 pound fresh green beans, trimmed
  • 8 ounces mushrooms, sliced
  • 1 large clove garlic, minced
  • Sea salt
  • Freshly ground black pepper
  • Pinch of red pepper flakes


  1. Wash the leeks well to remove any dirt & thinly slice the white and light green portion only.
  2. Heat the oil in a pan over medium-low heat & sauté the leeks for about 30 minutes, stirring often, until browned and crispy. Watch carefully not to burn.
  3. Meanwhile, bring a large pot of salted water to a boil. Add the beans & cook about 2 minutes to blanch. With a slotted spoon, transfer beans to a bowl of ice water to stop the cooking. Drain & set aside.
  4. Heat 1 tablespoon olive oil in a large pan over high heat. Add the sliced mushrooms & cook, stirring occasionally, about 7 minutes.
  5. Add the green beans & garlic to the pan. Toss to combine & sauté for an additional 3 minutes. Stir in all but ¼ cup of the caramelized leeks. Season with salt, pepper, & red pepper flakes.
  6. Transfer the green bean mixture onto a serving platter & top with the reserved leeks.
  7. Serve immediately.