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

Mushroom Green Bean Casserole Recipe

Read Reviews (5)
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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


  • 1 pound fresh mushrooms, sliced
  • 1 large onion, chopped
  • 1/2 cup butter
  • 1/4 cup King Arthur Unbleached 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.


  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(5)

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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.

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.

Reviewed Nov. 23, 2011

Best on the planet!

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!

Reviewed Apr. 6, 2008

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

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