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Mushroom Green Bean Casserole

 Mushroom Green Bean Casserole
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
14-16 ServingsPrep: 15 min. Bake: 25 min.


  • 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


  • 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.
  • 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.

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Mushroom Green Bean Casserole (continued)

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.