Parmesan Green Beans with Mushrooms + Breadcrumbs

I love green bean casserole. Like I reeeeally, really love it. This is a casserole without the casserole, and it’s just as yummy as the original. The onions and mushrooms get tender and caramelized, and the green beans pop with the crunchy baked parmesan. They are garlicky and crunchy and fabulous and a must-make for your holiday table!

INGREDIENTS
2 pounds washed and trimmed green beans
Olive oil
Salt and pepper
5 cloves minced garlic
8 ounces button mushrooms, sliced
1 white onion, sliced
2 T worcestershire sauce
1-1 ½ cups bread crumbs
⅔ cup grated parmesan cheese

DIRECTIONS:
1.) Preheat the oven to 425 degrees. Toss the green beans in a large bowl with olive oil (somewhere around a quarter cup) salt, pepper and minced garlic. Roast them for 15 minutes.
2.) Meanwhile in a sauté pan on the stove, heat the sliced onions in a teaspoon of olive oil. Add the sliced mushrooms. Cook until reduced, then add the worcestershire sauce. Remove from heat once cooked through and softened, about 15 minutes.
3.) Pull the green beans out of the oven and add the parmesan cheese. Toss in the mushrooms and onions, and cover the green bean mixture with bread crumbs. Return the sheet pan to the oven and cook for an additional 3-5 minutes until the parmesan is melted and the breadcrumbs are toasted.