Recipe courtesy of Georgia Downard

Green Bean and Wild Mushroom Casserole

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  • Level: Easy
  • Total: 1 hr 8 min
  • Prep: 13 min
  • Cook: 55 min
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3 cups milk

Bay leaf

4 tablespoons unsalted butter

1/4 cup flour

1/4 teaspoon Dijon mustard

Freshly grated nutmeg

Salt and pepper

1 cup grated white cheddar

1 1/2 cups chopped green beans, cut in 2-inch pieces, blanched

3 cups sliced assorted wild mushrooms (such as portobello, shiitake, or cremini)

1/2 cup freshly grated Parmesan

1/2 cup buttered bread crumbs


  1. Make sauce: In a saucepan scald milk and bay leaf. In another saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, 2 minutes.
  2. Remove bay leaf from milk and slowly pour into butter-flour mixture, whisking constantly. Season, to taste, with mustard, nutmeg, salt and pepper. Cook, stirring occasionally, until thickened, about 5 minutes. Remove from heat and add cheddar, stirring until melted and smooth.
  3. Heat oven to 350 degrees F. Fold green beans and mushrooms into sauce, then transfer to a buttered casserole. Sprinkle top with Parmesan and buttered bread crumbs. Bake 50 minutes, or until casserole is bubbly and topping is lightly browned.

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