Green Bean Casserole

A holiday staple and family favorite enhanced with an earthier, thicker, southern-gravy-style cream of mushroom soup

12/18/20231 min read


1½ lbs green beans, cleaned and cut in 1 inch pieces

1 lbs mushroom of choice (chestnut, blue oyster, pioppino, and/or shiitake work great)**See Notes

1 med white or yellow onion

1 quart veg stock

1 cup heavy cream

¾ - 1 cup Flour (depending on desired thickness)

8 Tbsp butter

1½ Tbsp dried thyme

1½ Tbsp dried sage


Optional (some would consider this not optional!):

Top with fried onions, store bought or homemade. Bread crumbs work nicely here too.


  1. Follow directions for Quick Cream of Mushroom Soup. Double the ingredients. All ingredients and calculations are listed above.

  2. Preheat the oven to 400 deg. Bring a large pot of water to boil. While the soup is simmering, preheat the oven to 400 deg and bring a large pot of water to boil.

  3. Parboil the beans for about 5 minutes. Salt the water heavily for brighter and crisper beans. Strain and let drip dry for a few minutes.

  4. Mix the beans into the cream of mushroom soup and then spread in a 9-13in pan.

  5. Move the baking dish into the oven and bake for 15 minutes. Add optional topping and return to the oven for 5 minutes. If you prepare the soup ahead of time and it is cool you may have to bake for 30-40 minutes and cover with foil so as to not burn the top. Remove foil for final addition of toppings.


Make it extra funky with a 1oz dried mushroom package and reserve the water you used to rehydrate the mushrooms as a substitution for the vegetable stock. My brother would lovingly call this cream of mushroom casserole with a couple green beans lmao!

1 Hour Cook Time - Serves 4-6