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Green Bean Casserole with Mushroom Sauce

Tender-crisp beans meet a quick mushroom cream sauce and a crunchy onion topping. Fresh mushrooms give this familiar side a deeper, savory flavor.

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Green Bean Casserole with Mushroom Sauce

15 minPrep30 minCook45 minTotal

Amounts scale with servings. Pan size and cooking time may need adjusting for larger batches.

Ingredients

Let’s make it

  1. 1

    Heat the oven to 400°F. Boil the beans in a pot of water for 5 minutes, then drain well.

  2. 2

    Melt butter in a large skillet over medium-high heat. Add mushrooms and cook for 7 minutes, until their moisture has evaporated and they begin to brown.

  3. 3

    Sprinkle flour over the mushrooms and stir for 1 minute. Slowly stir in broth, then cream, salt, and pepper. Simmer for 3 minutes until lightly thickened.

  4. 4

    Fold in the drained beans and transfer to a 2-quart baking dish. Top with crispy onions. Bake for 15 minutes, until the sauce bubbles and the onions are golden.

A few things that help

Drain the beans thoroughly to avoid a watery sauce.

If the onions brown before the sauce bubbles, loosely cover the dish with foil.

Use what you have

Thawed frozen beans work; drain them well and skip the initial boiling.

Use half-and-half instead of cream for a lighter sauce.

Your questions, answered

Can I assemble it the day before?

Prepare the beans and sauce, combine, and refrigerate covered. Add onions just before baking. A cold casserole needs extra baking time.

Can I make it without mushrooms?

Use diced onion and celery instead. Cook until softened before adding the flour; the flavor will be lighter.

From the kitchen notebook

Easy ways to build a fiber-rich meal →

A little comfort for cooler days →Vegetables at the center →

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Green Bean Casserole with Mushroom Sauce