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Mushroom Green Bean Casserole Recipe
Mushroom Green Bean Casserole Recipe photo by Taste of Home

Mushroom Green Bean Casserole Recipe

Publisher Photo
Most traditional green bean casseroles center around mushroom soup and french-fried onions. This from-scratch variation features fresh mushrooms, sliced water chestnuts and slivered almonds. -Pat Richter, Lake Placid, Florida
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:14-16 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 14-16 servings

Ingredients

  • 1 pound fresh mushrooms, sliced
  • 1 large onion, chopped
  • 1/2 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup half-and-half cream
  • 1 jar (16 ounces) process cheese spread
  • 2 teaspoons reduced-sodium soy sauce
  • 1/2 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 packages (16 ounces each) frozen French-style green beans, thawed and well drained
  • 2 to 3 tablespoons slivered almonds

Nutritional Facts

1/2 cup equals 223 calories, 16 g fat (10 g saturated fat), 46 mg cholesterol, 654 mg sodium, 14 g carbohydrate, 3 g fiber, 7 g protein.

Directions

  1. In a large skillet, saute mushrooms and onion in butter. Stir in flour until blended. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese sauce, soy sauce, pepper and hot pepper sauce, stirring until cheese is melted. Remove from the heat; stir in water chestnuts.
  2. Place beans in an ungreased 3-qt. baking dish. Pour the cheese mixture over top. Sprinkle with almonds. Bake, uncovered, at 375° for 25-30 minutes or until bubbly. Yield: 14 servings.
Originally published as Mushroom Green Bean Casserole in Taste of Home October/November 1999, p33

Nutritional Facts

1/2 cup equals 223 calories, 16 g fat (10 g saturated fat), 46 mg cholesterol, 654 mg sodium, 14 g carbohydrate, 3 g fiber, 7 g protein.

Reviews for Mushroom Green Bean Casserole

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 1, 2013

Have made this a couple of times and liked it very much. Used a cheese sauce instead of the cheese spread because of cost and it is a little thick w/ the spread. Added a touch of garlic powder, too. Thanks Pat, even my husband raves about it and he isn't big on green beans.

MY REVIEW
Reviewed Jan. 11, 2012

Eh, I just wasn't digging this recipe. It really sounded like it would turn out tasty, but it fell short of my expectations. I made it for Thanksgiving, and it was the only thing that we didn't finish off with the left overs... I ended up having to throw most of it away.

MY REVIEW
Reviewed Nov. 23, 2011

Best on the planet!

MY REVIEW
Reviewed Nov. 24, 2009

I have made this recipe every Thanksgiving for 10 years! My husband loves the hint of hot pepper, sauteed mushrooms & water chestnuts. Definitely better than the "other" green bean bake!

MY REVIEW
Reviewed Apr. 6, 2008

Loved this...I served it for a get-together. It was a hit....

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