Roasted Mushroom and Green Bean Casserole

By Millie Peartree

Updated Nov. 1, 2023

Roasted Mushroom and Green Bean Casserole
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Rating
4(3,079)
Comments
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If you’re the kind of person who likes some crispy with your creamy, this is the green bean casserole for you. Forget the old-school canned soup: This version uses a homemade base with hen of the woods mushrooms, though any kind of mushroom you like — oyster, cremini, even button — will work. Whether you make it for a crowd or for just a few people, everyone will be coming back for seconds.

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Ingredients

Yield:10 to 12 servings
  • Nonstick cooking spray
  • 2½pounds haricots verts or French green beans, trimmed and cut into 1-inch pieces
  • 1pound hen of the woods mushrooms (or cremini, oyster or other mushroom), cut into bite-size pieces
  • 2large shallots, halved lengthwise and thinly sliced into half-moons
  • 4garlic cloves, minced
  • 2tablespoons extra-virgin olive oil
  • Kosher salt and black pepper
  • 2tablespoons unsalted butter
  • 2tablespoons all-purpose flour
  • 1quart heavy cream or half-and-half
  • 1teaspoon Cajun seasoning
  • ½teaspoon onion powder
  • ½teaspoon garlic powder
  • ½teaspoon chicken base concentrate (or ½ bouillon cube)
  • ¼teaspoon ground nutmeg
  • 1¾cups shredded or grated Parmesan
  • 1cup panko bread crumbs
  • 2cups store-bought or homemade fried shallots or onions
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

517 calories; 42 grams fat; 23 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 24 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 15 grams protein; 676 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. Coat a 9-by-13 baking dish with nonstick cooking spray. On a rimmed sheet pan lined with parchment paper, toss together green beans, mushrooms, sliced shallots, garlic and olive oil; season with salt and pepper to taste then spread evenly on the pan. Roast until the vegetables brown in spots and soften, about 30 minutes, tossing halfway through. (Alternatively, if you want the green beans extra soft, set them on an unlined sheet pan, add 3 tablespoons water, cover with aluminum foil, and cook until the vegetables are slightly firmer than you want in the end result, about 30 to 45 minutes.)

  2. Step 2

    Meanwhile, in a large saucepan over medium-low heat, melt the butter, then add the flour. Cook for about 1 to 2 minutes, whisking constantly until it comes together and begins to turn golden in color.

  3. Step 3

    Add heavy cream and whisk until it starts to thicken, 6 to 8 minutes. Add the Cajun seasoning, onion and garlic powders, chicken base, nutmeg and ½ teaspoon pepper. Whisk to combine, then add 1½ cups Parmesan until melted. Taste and adjust seasonings.

  4. Step 4

    When the green beans are cooked, add them to the saucepan, and toss to coat until mixture is thoroughly heated. Transfer green bean mixture to the baking dish.

  5. Step 5

    In a medium bowl, combine bread crumbs, fried shallots and the remaining ¼ cup Parmesan. Spread evenly over the top of the casserole.

  6. Step 6

    Set the broiler to high, and broil until brown and bubbly (don’t walk away!), about 1 to 2 minutes. Serve hot.

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Ratings

4 out of 5
3,079 user ratings
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Comments

Lydia

I would definitely make this a day ahead except for the bread crumb/shallot topping, that I would make and add just before placing into the oven. Also, I would remove casserole from refrigerator to bring to room temperature about one to two hours prior to baking.

Jonna

This recipe is delicious! Because of all the potential variables (heavy cream vs half and half, how much vegetables cook down) I recommend reserving 1/2 of the sauce before you combine with the vegetables, then add back in to the desired consistency. I wound up with a lot more sauce than vegetables.

Theresa

Can I prep this the day before?

Amanda

this is really good! I made it for thanksgiving. I did half cremini and half shiitake mushrooms. I did everything up to step 4 in the monring. When the turkey came out of the oven, I put the casserole in (covered in foil) for 15-20 minutes, then removed the foil, added the topping, and baked for another 10 minutes. It came out perfect, the green beans still had just the right amount of texture.

Elaine

I followed the recipe except for Hen of The Woods mushrooms. I used baby Bella's. Also, I chose to use Gruyere like Sarah and everyone loved it. This recipe is delicious and I will make it again.

SPS

I followed the recipe precisely. Used Tony chachere’s as the Cajun seasoning. I found the roux to be boring and was not impressed with the flavor of the cream sauce. In my mind, this should be much better than the much simpler canned green bean and cream of mushroom soup version. It just wasn’t. Maybe shallots weren’t large enough? No idea why but this was boring. Next time, if there is a next time, I will really up the spice.

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