Fresh And Creamy Green Bean And Mushroom Casserole

green bean casserole

Fresh green beans and mushrooms topped with crispy onions and baked in a creamy porcini mushroom sauce is a delicious alternative to the classic green bean casserole from the 1950’s. Dig into this updated, traditional side dish and I think you will be a convert too…fresh is best.

My updated green bean casserole came about after my husband requested that I make the side dish to go along with a honey baked ham we had bought. While wanting to prepare a dish my husband would enjoy, I had a problem in that I personally have never cared for the classic casserole from the 1950’s that is made using canned green beans and condensed mushroom soup. After expressing my concerns, we came to a compromise.

Tender fresh green beans were combined with mushrooms and shallots that were sautéed in butter until golden brown, mixed with a flavorful homemade porcini cream sauce and then topped with extra crispy French’s Fried Onions. We both agreed it was a delicious compromise that we both enjoyed and I believe that your family would as well. Whether you are cooking a roast beef, turkey or ham over the holidays, this side dish would be a good accompaniment to your meal. What is also nice is that the casserole can be prepared ahead of time, which is important if you are preparing a large holiday meal or just want to not have as much work to do when serving guests.

green bean casserole
Green Bean Casserole Ready For The Oven
green bean casserole
Green Bean Casserole Hot Out Of The Oven

Creamy Green Bean And Mushroom Casserole

Preheat over to 350

Serves 6, adjust the recipe according.

  • 1 lb. fresh green beans,  rinsed and ends trimmed, cut on the bias into 2 inch pieces
  • 1 Tbsp. olive oil
  • 1 Tbsp. butter plus additional 2 Tbsp. butter
  • 8 oz. sliced cremini, white button or other mushrooms of your choice
  • 1 large shallot, thinly sliced
  • 3/4 c. porcini mushroom broth* (see note below)
  • 1/4 c. heavy whipping cream
  • salt and pepper to taste
  • a generous pinch of cayenne pepper (optional)
  • 2 Tbsp. Wondra flour (see note below)
  • 1 – 2 oz. crispy fried onions (I used 1/2 container of French’s)

Cook green beans in a large pot of boiling salted water until bright green and tender crisp, about 4 to 6 minutes depending on their size. Drain in a colander, rinse under cold water then pat dry with paper towels.

Heat the olive oil and a tablespoon of butter in a large sauté pan on medium heat. Add the mushrooms, season with salt and pepper and sauté until the moisture has been cooked out and they start to turn golden. Add the shallots and continue to cook until they turn golden, then transfer to a plate. In the same sauté pan, add the additional 2 tablespoons of butter and when melted, whisk in the flour until smooth then pour in the mushroom broth, cream and season with salt, pepper and the cayenne pepper, if using. Bring to a simmer, whisking often, and cook until the sauce is thick and bubbling, about 5 minutes. Taste and adjust the seasonings, if necessary. Remove from the heat, add the green beans and mushrooms to the sauce and mix until coated. Put in 9 X 13 baking dish, top with the onions and bake until bubbly, about 20 minutes.

Porcini Mushroom Broth: Add 1 cup of water and 1/2 oz. (about 5 pieces) dried mushrooms to a saucepan. Bring to a boil then turn off the heat, and set aside to infuse for 10 minutes. Strain the cooking liquid through a very fine mesh strainer or coffee filter to remove the grit (I strain twice) and reserve the liquid for the recipe. You can also place the water and mushrooms in a microwave safe container and cook until water starts to boil, about 30 to 60 seconds depending on your microwave. The mushrooms will produce a dark, flavorful broth that may be made in advance and will keep a week, refrigerated.

The porcini mushroom broth will add an intense flavor to the mushroom sauce but you can also substitute with chicken or vegetable broth, half and half or milk.

If you don’t care for the texture of mushrooms, you can chop the mushrooms very fine instead of using slices.

It is important to season, first cooking the green beans in salted water, seasoning the mushroom and then seasoning the sauce. Before going into the oven, taste one last time.

Wondra is the brand name for a kind of finely ground instant flour that dissolves quickly in liquids and doesn’t form lumps.  If you can’t find instant flour, all-purpose flour will work fine but you’ will have to whisk more to keep lumps from forming. 

The casserole can be prepared a day in advance, just don’t add the onions. Store in the refrigerator, wrapped tightly with plastic wrap or foil. About 30 minutes before you’re ready to bake it, allow the casserole to sit at room temperature to warm up some. Just before baking, top it with the fried onions and bake according to recipe directions. 

You can blanch the green beans and make the mushroom sauce the day before then assemble it the next day if you don’t have room for a big casserole dish in the refrigerator.

If baking from cold, the casserole may take an extra 10 minutes of baking. Cover the casserole loosely with foil and bake for 10 minutes then remove the foil and continue to bake until the onions are brown and the sauce is bubbling.

Cook’s Notes


Whether the pandemic has forced you to have a smaller holiday celebration or you always cook for your immediate family, you will still want your holiday meal to feel special. Making a family favorite, just updated using fresh ingredients is one way of doing that. I hope you give this updated version of the classic green bean casserole a try, I believe your family will enjoy it as much as we do.

The warmth of home, the love of family and the company of friends are all true blessings and are appreciated more this year than ever before. 
I wish to thank you for your friendship, it is the best gift I could receive

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80 thoughts on “Fresh And Creamy Green Bean And Mushroom Casserole

    1. Hi Larry, My husband ended up liking this version better than the original and he was hesitant about me chasing it. Thank you for your nice compliment.

    1. Hi Darlene, I hope you enjoyed the green beans if you tried them. I was thinking that the next time I make them that I would try adding some grated cheese. I hope you had a very nice Christmas.

      1. I made them for my Christmas dinner which we shared with my husband’s parents. They were a hit. In the end, I didn’t put anything on top but I may try some grated cheese next time or buttered bread crumbs. Thanks so much for the recipe. xo

    1. Thank you for your wish Jan, I did have a nice Christmas. I hope you did as well. I appreciate your nice compliment about the green bean casserole, it did turn out good.

    1. Hi Dorothy, It appears that we think alike. I never cared for the original casserole but boy is this fresh version good. Thank you for your nice compliment.

  1. This looks great! I’ve never much liked the traditional casserole either, so I never make it. In the back of my mind I’ve been toying with the idea to make something very much like this. But now I won’t, because this looks perfect. So I’ll just make this! Really nice recipe — thanks.

    1. Thank you John, I appreciate your nice compliment. I’m happy that you like and want to try my version of a green bean casserole. If I go by the comments I’ve gotten from those that have tried it, I believe you will enjoy the dish.

    1. You gave me a smile Jeanie, you sound exactly like my husband. He liked the original version but thinks this one is so much better. Thank you for your nice compliment. 😊

    1. I’m glad you like the idea of using porcini broth to update this recipe…way better than canned cream of mushroom soup and canned green beans. 😊😊 I appreciate your lovely compliment, Carolyn.

    1. I agree with you Judy, fresh is always best. I do believe this is a recipe that you would enjoy and thank you for your compliment. I appreciate your wish and hope that the new year will be a better one for us all.

  2. *big smile* I do not remember ever putting beans in a casserole and there definitely no ready-made soup has ever been added to any such dish here . . . methinks the ‘traditional’ usage may have largely been in the States ? But I truly do like this variation on the theme . . . . if my country district escapes complete lockdown, at the moment unlikely, it may very well appear on the table alongside meats being barbecued . . . Meanwhile may I extend to you and your husband sincere wishes for good health, a pleasant holiday period and much improved futures during the year to come . . .

    1. Hi Janis, I’m happy that this dish brought back nice memories of your mother’s green bean casserole. I never had the original recipe growing up but my husband did.

  3. Finally a green bean casserole that I would like. I disliked the original one with the condensed soup!!! Thank you for sharing this.

    1. Yea, I’m glad you like my new version of the classic green bean casserole Penny. It is way better than the original. Thank you for your compliment, it is much appreciated.

  4. Ahh, those old recipes from the 1950s! Just add a can of Campbell’s Cream of Mushroom soup to any ol’ casserole, and “Bob’s your uncle”! I recently bought a can of those fried onions, but couldn’t bring myself to open up the Campbell’s soup. Your recipe certainly seems like a good compromise!

    1. Hi Fran, I’m glad you like my compromise. The best part is that my husband is now a convert, we had fresh but he still got the fried onions. 😊 Thank you for your compliment.

  5. Hi Karen. This casserole sounds delicious. I’ve always wanted to look for a “from scratch” green bean casserole and ditch that canned soup. This recipe takes that casserole from ho-hum to sheik. Pinning this one. Thanks for the recipe.

    1. I appreciate your kind words about the recipe and your pin. I do hope you will enjoy this version, it has been a hit with all those who have tried it. BTW, if you receive this reply…I’m sorry but the comment says it is from anonymous so I can’t address you personally and I feel bad as you are a friend I’m sure.

  6. THIS is the ONLY way to have a green bean casserole! No cans of anything – just wonderful, fresh ingredients. Brava!

    1. I have to agree with you David, fresh is a real game changer instead of canned…although my husband had to have the crispy fried onions. It turned out to be a good compromise. Thank you!

    1. Thank you for your wish and compliment about the recipe. The mushroom broth adds loads of flavor to the dish. We did have a nice Christmas, I hope you did as well.

  7. Thanks for your new take on an “old” side dish, Karen. Sounds and looks wonderful! Sadly, I’ll have to forego the heavy cream (drat my dairy allergies) but think homemade chicken stock will make up for the difference. (I too can’t do “cream of anything” soup!) Also, belated thanks for your Quick Cuban Black Beans recipe from nearly a year ago — I’ve enjoyed their enhanced flavor and convenience many o’ time. Merry Christmas!

    1. Hi Kim, the homemade chicken stock would work perfection in this dish. Thank you for letting me know about the quick cuban black beans, it is always nice to know when someone enjoys one of my recipes. I hope you had a very nice Christmas, we did as well.

    1. Thank you for your wish Eva. Yes, there is a world of difference between this fresh version and the canned version of this classic recipe. 😊

    1. I appreciate your wish and compliment Susan. My husband really enjoyed this fresh version but was also happy that my compromise included this crispy fried onions. 😊

    1. Hi Bobbi, the porcini mushroom broth added so much flavor to the green beans. I thank you for your wish, I hope you had a wonderful holiday as well.

  8. What a great idea, Karen! My grandma used to make the 1950’s version of this casserole, and it was one of my least favorite things on the holiday lineup. But making a homemade version using the same flavors? I think I could get on board with that! This sounds like an awesome comfort food meal if you ask me – perfect for cold winter days!

    1. I appreciate your kind words about my fresh version of the green bean casserole. I’m like you, I never cared for the original version when I had it at someone’s home.

  9. I remember those bean casseroles made with canned mushroom soup. Your version is so much better and healthier. Best wishes for 2021!

  10. Loved your recipe Karen. Looks so delicious. I wish I had some beans. Its been a while I made green bean casserole. Crispy Crunchy toppings is my favorite.

  11. What a tasty green beans casserole. Love the addition of the mushrooms and of course the crispy onions are always a must. Hope you’re having a wonderful holiday season!

  12. The fresh mushrooms and green beans really improve the green bean casserole MJ. My husband like the compromise and was so happy that I still kept the crispy onions…the topping makes it perfect for him. Thank you for your compliment and wish. I hope you had a nice Christmas.

  13. I love how you didn’t use a can of mushroom soup in your recipe! It sounds so delicious!! I look forward to trying this one! thanks Karen

  14. I came across this recipe while searching for side dishes for my weekly menu. This looks delicious!! I love how you brought new life to an old recipe.

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