This green bean casserole with mushrooms is the perfect dish for your next party or holiday gathering! It's easy to make and sure to please even the pickiest eaters. The mushrooms add a delicious savory flavor to the casserole along with some extra protein, and the green beans are a healthy and tasty addition. This dish is sure to be a hit with your guests!
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Fresh Green Bean Casserole
Tired of the same old green bean casserole recipe? I've got you covered with a delicious, new take on this Thanksgiving classic. This version is made with a homemade mushroom sauce, tons of mushrooms, and green beans, all topped off with golden brown fried onions. It’s sure to be a hit at your next holiday gathering!
Like this but want something just a bit different? Check out this cheesy green bean casserole for a fun spin on the dish that will surprise everyone at the dinner table.
What Do I Serve Green Bean Casserole With?
Typically green bean casserole is made during the holidays. You may think of it as only being made during Thanksgiving or Christmas. It is often served with mashed potatoes, cranberry sauce, and stuffing. It can also be served with ham, turkey, or roast beef.
That doesn't mean that the casserole should only be served during the holidays. Fresh green bean casserole with mushrooms is the perfect side dish all year long. It pairs great with these garlic sage pork chops, baked chicken breasts, chicken meatloaf, or even as a side alongside a pot roast with other vegetables.
Ingredients
- 6 tablespoons unsalted butter
- 1 pound mushrooms
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon dried thyme
- 5 garlic cloves
- ¼ cup all-purpose flour
- ½ cup red wine
- 1 cup chicken stock
- 1 ½ cups milk
- 2 ½ pounds of fresh green beans
For Onion Topping
- 1 red onion
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 cups buttermilk
Handy Kitchen Tools
- Large skillet
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cups and spoons
- 10" oval baking dish
- Wooden spoon
How to Make Fresh Green Bean Casserole
Wash, clean, and blanch the green beans then set them aside.
In a large skillet, melt the butter over medium heat, then add the mushrooms.
Add in the salt, pepper, and thyme. Stir together and cook for 5 to 6 minutes until the mushrooms are softened completely.
Add in the garlic and cook for 1 minute or until aromatic.
Then, stir in the flour to coat the mushrooms.
As soon as the flour is incorporated, add in the red wine and stir, then cook for 1 minute. If you prefer not to cook with alcohol, you can add an equivalent amount of beef broth instead.
Then, add in the chicken stock and milk, stirring the mixture together to make sure it is incorporated and no flour lumps remain.
Simmer this mixture for 5 to 6 minutes, stirring regularly, until the sauce has thickened.
Now, add in the green beans and stir to combine covering the vegetables well in the sauce.
Preheat the oven to 350°F/175°C and spray a large baking dish with non-stick spray. (10" oval or 9"x13").
Spread the green bean mixture into the bottom of the pan and bake for 20 to 25 minutes.
In a clean deep skillet or deep fryer, heat oil for frying.
Put the sliced onions into the buttermilk to sit for 2 minutes.
In a large shallow bowl, whisk together 1 ½ to 2 cups of the flour along with salt.
Dip the onions into the flour to coat, then drop them into the hot oil to cook.
Cook in batches for 1 to 2 minutes until the onions are golden brown and crisp.
Remove the casserole from the oven, and top with the fried onions before serving.
Serve hot with fresh herbs on top if desired.
Frequently Asked Questions
You can use frozen green beans, but I prefer to use fresh when possible. If you do use frozen, make sure to thaw them first. You don't want to add them to the casserole while they're still frozen. If the frozen green beans are not thawed and dried, it will add extra water to the casserole and make it watery.
You can also use drained canned green beans, but the texture is often less desirable. For more texture, use fresh or frozen.
The type of mushroom you use is up to you. I prefer to use white button mushrooms, but you can use any type of mushroom you like. Baby Bella mushrooms, cremini mushrooms, or shiitake mushrooms would all be great in this recipe.
Slice the mushrooms thinly so that they cook evenly. If the mushrooms are sliced too thickly, they will take longer to cook and might not get as tender. You can often find baby Bella or button mushrooms already sliced in the grocery store to save some time. Just remember to use a damp paper towel to wipe off any dirt before cooking.
The key to a great green bean casserole is to make sure the green beans are not watery. To do this, you can blanch the green beans before adding them to the casserole.
Blanching is a cooking technique where you quickly cook the food in boiling water and then plunge it into ice water. This shock to the system stops the cooking process and locks in the color and flavor of the food.
It is important to dry the green beans thoroughly before adding them to the casserole. If they are not dry, it will add extra water to the casserole and make it watery.
The other key to a great green bean casserole is to make sure the mushrooms are not watery. Mushrooms are like sponges and will soak up any water they come in contact with. To prevent this, you will sauté the mushrooms before making the sauce for the casserole.
Sautéing is a cooking technique where you cook the food in a hot pan with a little bit of oil. This will help to draw the water out of the mushrooms and prevent them from making the casserole watery.
Yes, it is perfectly fine to prep green bean casserole the night before you plan on serving it. In fact, it might even be better!
The flavors have a chance to meld together and the casserole will be nice and hot when you're ready to serve it. Simply prepare the casserole according to the recipe instructions and then cover and refrigerate it until you're ready to bake it.
When you're ready to bake the casserole, take it out of the refrigerator and let it sit at room temperature for about 30 minutes. This will help to take the chill off the casserole before baking. Then, bake it according to the recipe instructions.
If you like this easy recipe and want more beginner recipes to try you might also be interested in my latest cookbook release, The Complete Cookbook for Beginners. Tips, skills, and 101 recipes for the beginner cook to learn from!
More Easy Side Dish Recipes
No matter what you are serving as the entree, a side dish can make or break your meal. If you need more inspiration, don't fret! Below are a few more tried and true side dishes that you will love having on your meal plan. Make sure that you bookmark these ideas, print out the recipes, or pin them to a Pinterest board to make soon.
- Cheesy Funeral Potatoes Casserole
- Sauteed Balsamic Mushrooms and Spinach
- The Easiest Italian Chopped Salad Recipe
- Parmesan Garlic Roasted Broccoli Recipe
- The Best Homemade Creamed Corn Recipe
📖 Recipe
Fresh Green Bean Casserole with Mushrooms
Bring something fresh to Thanksgiving with this delicious fresh green bean casserole with mushrooms and a crispy onion topping!
Ingredients
- 6 tablespoons unsalted butter
- 1 pound mushrooms, sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon dried thyme
- 5 garlic cloves, minced
- ¼ cup all-purpose flour
- ½ cup red wine
- 1 cup chicken stock
- 1 ½ cups milk
- 2 ½ pounds of fresh green beans, strings removed and cut in half
For onion topping
- 1 red onion, sliced
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 cups buttermilk
Instructions
- Wash and clean the green beans, removing the strings and snapping off the ends. Snap them in half. Bring a pot of salted water to a rolling boil, then drop the green beans in and let them cook for 2 minutes. Remove them and drain then set them aside.
- In a large skillet, melt the butter over medium heat then add the mushrooms, salt, black pepper, and thyme.
- Cook, for 5 to 6 minutes, stirring regularly, until the mushrooms are softened and browning.
- Add in the garlic and cook for an additional 1 minute.
- Then, add ¼ cup flour, and stir to coat the mushrooms well.
- Add in the red wine, and cook for 1 minute then add in the chicken stock.
- Add in the milk and stir this together well until combined, then simmer, stirring regularly for 5 to 6 minutes, until it has thickened. Now, add in the green beans and stir to combine.
- Preheat the oven to 350°F/175°C and spray a large baking dish with non-stick spray. (10" oval or 9"x13").
- Spread the green bean mixture into the bottom of the pan and bake for 20 to 25 minutes.
- In a clean deep skillet or deep fryer, heat oil for frying.
- Put the sliced onions into the buttermilk to sit for 2 minutes.
- In a large shallow bowl, whisk together 1 ½ to 2 cups of the flour along with salt.
- Dip the onions into the flour to coat, then drop them into the hot oil to cook.
- Cook in batches for 1 to 2 minutes until the onions are golden brown and crisp.
- Remove the casserole from the oven, and top with the fried onions before serving.
Notes
Use canned or frozen green beans for convenience if desired.
Recommended Products
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HOTEC Premium Stainless Steel Locking Kitchen Tongs with Silicon Tips, Set of 2-9" and 12" -
Presto 06006 Kitchen Kettle Multi-Cooker/Steamer -
STAUB Ceramics Oval Baking Dish, 9-inch, Dark Blue -
Cook N Home 20 Quart Stainless Steel Saucepot with Lid Stockpot, QT, Silver -
OXO Good Grips 3- Piece Wooden Utensil Set -
Ayesha Curry Home Collection Porcelain Enamel Nonstick Covered Deep Skillet With Helper Handle, 12 Inch Frying Pan with Glass Lid, Twilight Teal
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 344Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 722mgCarbohydrates: 48gFiber: 6gSugar: 12gProtein: 12g
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