Green Bean and Mushroom Casserole is my version of a holiday classic. A well-loved, traditional Thanksgiving recipe since 1955, the classic version is made with canned green beans. I’m not a huge fan of canned green beans, so I substitute them with frozen green beans. Plus, since I love mushrooms, I add extra!

Even with frozen green beans, Green Bean and Mushroom Casserole is a quick and easy casserole to throw together. The secret? You don’t pre-cook the frozen green beans; you just thaw them!

Plus, you can make Green Bean and Mushroom Casserole the day before and store it in a mixing bowl, covered, in the refrigerator. But, be sure to leave out the French fried onions to your overnight version – nothing worse than soggy French fried onions {grin}!

On the day of your family gathering, take the mixing bowl out of the refrigerator, add one cup of the French fried onions and mix together. Pour mixture into a 7″ x 11″ baking dish and bake in preheated oven. Once the Green Bean and Mushroom Casserole is cooked through, add the remaining French fried onions to the top of the casserole and return to the oven for a few minutes more to crisp.

Voila! Delicious, creamy, crunchy Green Bean and Mushroom Casserole with a few extra added ingredients to make it even better! Here’s a nice long photo to pin to your Pinterest board:

Here’s the recipe:

Green Bean and Mushroom Casserole

Print Recipe

★★★★★

5 from 1 review

A holiday classic, this version has extras: extra mushrooms and extra spices to make it even better!

Author: Carole from Toot Sweet 4 Two
Prep Time: 15 mins
Cook Time: 1 hour
Total Time: 1 hour 15 mins
Yield: 8 1x
Category: Side Dish
Cuisine: American

Ingredients

Scale

1 tablespoon canola oil
1 small yellow onion, peeled and chopped
8 ounce package of sliced mushrooms, roughly chopped
1 cup milk
1 – 10 3/4 ounce can of cream of mushroom soup
2 teaspoons garlic powder
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon Dijon mustard
24 ounces frozen cut green beans, thawed and drained
3 cups French fried onions, divided
Salt and pepper to taste

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Instructions

Preheat oven to 350 degrees F.
Add canola oil to a large, non-stick skillet with stove top turned to medium-high heat.
Add chopped onions and saute, stirring frequently, until almost translucent.
Add mushrooms to onions in skillet and saute until lightly browned; remove from the stove and set aside.
In a large mixing bowl, combine milk, soup, garlic powder, nutmeg, salt, pepper and Dijon mustard; mix well.
Add mushroom/onion mixture and thawed green beans to the mixing bowl; stir to combine.
Add one cup of French fried onions, mixing well.
Pour mixture into 7″ x 11″ baking dish.
Bake in preheated oven for 45 minutes.
Remove from oven, stir, taste and correct seasonings by adding more salt and pepper, if needed.
Return to oven and cook 10 minutes more.
Remove from oven, stir and then top with remaining 2 cups of French fried onions.
Return to oven and bake 5 minutes more until topping is nicely browned.

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