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.


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
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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 Karen
An excellent side dish! I really love the use of crisp fried onions on top, which must have given the dish extra flavour and aroma.
Angie
http://angiesrecipes.blogspot.com
Thank you for your nice compliment Angie about the green beans. You are right the crispy onions are a delicious topping.
there is nothing better than a GOOD green bean casserole Karen, and this one sounds divine!
Jenna
Hi Jenna, I’m glad you like my version of the green bean casserole, my husband like it better than the original. 😊
I enjoy green bean casserole and I like your homemade version of this American tradition, even making your own broth.
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.
I think I will try this for my Christmas dinner this year. If I don’t use the onions on top, could I grate some cheese on top instead?
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.
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
A wonderful update. Merry Christmas Karen.
Thank you for the wish and compliment, Penny. I hope you had a lovely Christmas on the lake.
I like your spin on the Green Bean Casserole. It sounds delicious and perfect for a family gathering. Have a wonderful holiday season Karen!
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.
I think the green bean casserole made of processed ingredients is revolting, but definitely has great PR! I could easily get behind your fresh version!
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.
A perfect makeover!
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.
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.
I never understood the fascination of the canned green bean casserole, which is I find quite inedible! This version looks so good, and the first I can think of actually making! 🙂
Hi Ronit, Fresh green beans and mushrooms takes the original recipe to another level. Thank you for your nice compliment.
Ever so much better than the canned beans and mushroom soup of my childhood (although I confess, I did like it! I’d just like this better!)
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. 😊
That’s a good one to make before the blow out, or even with the Christmas dinner. I have a vegetarian friend who’ll love it!
Merry Christmas Karen!
Hi Mad Dog, thank you for your compliment. I do think you vegetarian friend would enjoy the fresh green bean and mushroom casserole.
A very delicious way to prepare green beans. Love the added ingredients.
I appreciate your nice compliment Jovina, I’m glad you like the green bean casserole recipe.
A classic — done even better with the intense taste of porcini broth! Genius idea!
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.
Fresh beats canned every time. This looks delicious. You and hubby have a wonderful holiday.
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.
*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 . . .
Thank you for your lovely sentiment Eha, it is much appreciated. I hope that you will have a healthy and happy new year.
I remember my mother making that for holiday dinners. I’m pretty sure her recipe was a lot more basic (meaning Campbell’s Cream of Mushroom soup, etc.) and probably not as flavorful as yours… but I still have fond memories of it.
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.
This looks absolutely delicious, have a nice Christmas dear Karen xo
Thank you Gloria for your nice wish and compliment about the green bean casserole. We did have a nice Christmas, I hope you did as well.
Finally a green bean casserole that I would like. I disliked the original one with the condensed soup!!! Thank you for sharing this.
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.
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!
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.
Karen, this looks so delicious and a dish that would be to my liking. Merry Christmas to you and yours!
Thank you for your wish and nice compliment about the green bean dish Pam, I’m glad you like the recipe.
Karen, I love everything about this, especially porcini mushrooms! So, so good! I hope you have a great holiday season with those you hold dear!
I appreciate your lovely compliment and wish Judy. I hope you had a wonderful Christmas as well.
Sounds really delicious, Karen. Now I’m hoping that the friend bringing green bean casserole on Christmas Day is using your recipe and not the one from the 1950’s. 😅
You gave me a chuckle Sylvia…I do hope your friend brought you a green bean casserole that was made from fresh ingredients. 😁
Sadly not. 😳
Oh dear. 😞
Wonderful casserole!….it is the perfect dish for a home made dinner with family and friends!……Abrazotes, Marcela
Thank you Marcela, you are right about this being a good dish to serve both family and friends. I appreciate your nice compliment.
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.
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.
THIS is the ONLY way to have a green bean casserole! No cans of anything – just wonderful, fresh ingredients. Brava!
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!
That would really be tasty, I love the use of Porcini Mushroom Broth. Have a Merry Christmas Karen
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.
merry festive season to you!
And to you as well Sherry. A healthy and happy New Year to you too.
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!
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.
Merry Christmas and Happy New Year to you too.
I agree with the canned soup 1950’s version, yours looks so much better and I bet it tastes great too.
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. 😊
A classic holiday dish and so much better made from scratch! Love those crispy onions! Merry Christmas, Karen!
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. 😊
That porcini mushroom broth is a delightful addition. There is something addictive about this old 50’s favorite and so glad yours is from scratch. Wishing you a very safe and happy holiday season.
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.
Those sautéed buttered shallots are to die for, such a tempting dish with beans!
Thank you Deeksha, you are right about the sautéed shallots adding lots of flavor to the green beans.
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!
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.
I remember those bean casseroles made with canned mushroom soup. Your version is so much better and healthier. Best wishes for 2021!
Better and healthier is right Gerlinde. Thank you for your compliment and wish. I hope you had a nice Christmas.
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.
Thank you Rahul, I’m glad you like the recipe. The crispy fried onions are my husband’s favorite as well. 😁
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!
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.
I love this! I rarely use packaged soup and miss this casserole. I even keep dried mushrooms around (though dried shitake)!
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
How delicious. This is the best vegetarian comfort food ever!
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.