Green Bean and Broccoli Casserole Piccata



  • 3 lb. green beans , trimmed
  • 3 tbsp. butter , plus more for the baking dish
  • 5 tbsp. olive oil
  • 1/2 c. finely diced onion
  • Pinch ground cayenne
  • Salt and pepper
  • 2 garlic cloves , minced
  • 1 c. condensed cream of mushroom soup
  • 1 c. heavy whipping cream
  • 3/4 c. white wine
  • Juice of 2 lemons
  • 3 tbsp. chopped fresh rosemary
  • 3 tbsp. chopped fresh sage
  • 1 c. grated Pecorino cheese, divided
  • 3 c. broccoli florets
  • 1/2 c. Italian bread crumbs
  • 1/2 lb. bacon, cooked and chopped


  1. Preheat oven to 375°F. Butter a 4 1/2- to 5-qt. baking dish and set aside.
  2. Meanwhile, in a very large pot of boiling water, cook the green beans until almost al dente, about 5
    minutes. Drain and set aside.
  3. In a large saucepan or small stockpot over medium heat, melt the butter and oil. Add the
    onion and cook, stirring occasionally, until translucent, 3 to 5 minutes.
  4. Add the cayenne and salt and pepper. Add the garlic and cook, stirring occasionally, until fragrant, 30
    to 60 seconds.
  5. Remove from the heat and stir in the soup, cream, wine, lemon juice, rosemary, sage, and 1/2 c. of the cheese.
  6. Stir in the green beans and broccoli and transfer the mixture to the prepared baking dish.
  7. Top with the remaining 1/2 c. of cheese, the bread crumbs, and the bacon.
  8. Bake until browned and bubbly, 25 to 30 minutes, or until you just can’t wait anymore!


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