Green Bean and Blue Cheese Casserole

Recipe Adapted from with Chef John Mitzewich

1I found this recipe on a few years ago. It is a very rich and decadent dish and if you like blue cheese, I think you will really appreciate this recipe.


  • 1 1/2 lbs whole green beans, fresh (ends trimmed)
  • 1 pint whipping cream
  • 3 oz blue cheese, crumbled
  • 1/2 cup of bread crumbs plus 3 tbs bread crumbs
  • 2 tbs butter, melted
  • black pepper, freshly ground


  1. Preheat oven to 400 degrees.
  2. Bring water to a boil in a medium sized pot. Add some salt to the water and blanch fresh whole green beans by gently boiling them for 6 minutes. Remove from heat and drain in colander or paper towel lined bowl. Be sure the beans are dry.
  3. Sprinkle 3 tbs of bread crumbs on the bottom of a lightly buttered gratin or medium sized casserole dish.
  4. Place the green beans on top of the bread crumbs spreading them evenly in the dish and packing them down.
  5. Crumble the blue cheese on top of the green beans and pour cream over top.
  6. Combine the remaining 1/2 cup of bread crumbs and melted butter in a small bowl. Season with freshly ground pepper.
  7. Sprinkle the bread crumb mixture evenly over top.
  8. Bake for 15 to 25 minutes, or until the bread crumbs are browned and the cheese is bubbly. (It always seems to take 20-25 minutes in my oven.)
  9. Remove and let rest for 5-10 minutes before serving for best results. This will help thicken the cream. If it is still soupy, tent a piece of foil over the dish and place back in the oven for a few more minutes.


- None


- To trim green beans quickly, take a handful of beans and line the ends of the beans up against the side of your sharp knife. Trim them all at once across the row. Repeat the process for the other end of the beans.


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