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Edamame Casserole

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  • Prep 30 min
  • Total 60 min
  • Servings 8
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Edamame, mushrooms, and pearl onions baked in a rich gravy.
by: Macheesmo
Updated Nov 28, 2014
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  • 1 pound frozen edamame, thawed
  • 8 ounces cremini mushrooms, sliced
  • 1 cup pearl onions, thawed
  • 4 tablespoons unsalted butter
  • 4 tablespoons flour
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon fresh thyme, minced
  • 2 cups chicken or vegetable stock
  • 1 cup bread crumbs
  • 1/3 cup almonds, slivered
  • 1/4 cup parmesan cheese
  • 1 pinch salt and pepper


  • 1
    Slice up mushrooms, de-thaw your pearl onions and edamame, mince the garlic and herbs.
  • 2
    In a large pot over medium-high heat, melt the butter and then add the mushrooms and a pinch of salt.
  • 3
    Cook for about 5 minutes until the mushrooms start to break down and release their liquid. Then add garlic, pepper flakes, and herbs. Stir and cook for 30 seconds.
  • 4
    Add flour to the pot, stir, and cook for another minute to cook out the flour flavor.
  • 5
    Stir in the stock in small batches. Don't add it all at once! Stir it constantly as you add the stock so it stays creamy and doesn't get lumpy. If it's too thick, add more stock or water. If it's too thin, just simmer for a few minutes until it thickens.
  • 6
    Add edamame and pearl onions and stir to combine.
  • 7
    Pour mixture into a large casserole dish and top with Parmesan cheese, breadcrumbs, and slivered almonds.
  • 8
    Bake at 400°F for about 20 minutes until the top is nicely browned. Let cool for a few minutes and serve immediately.

Nutrition Information

No nutrition information available for this recipe
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