Best Green Bean Casserole Recipe with Creamed Mushrooms
Fresh Green Bean Casserole made with creamy mushrooms and crispy onions. Easy, flavorful, and includes a dairy-free option. Perfect holiday side dish!
Servings: 8 servings
Calories: 198kcal
Equipment
Ingredients
For Creamed Mushrooms
- 3 tablespoons avocado oil or butter
- 1 medium onion finely diced
- 1 lb bella mushrooms thinly sliced
- 1 cup heavy cream or coconut cream
- 2-3 cloves garlic minced
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- sea salt and pepper to taste
- 1 tablespoon parsley finely chopped
For Green Bean Casserole
- 1 lb green beans fresh, trimmed
- ¾ cup milk or coconut milk
- ½ cup crispy fried onions store bought
- sea salt and pepper to taste
- avocado oil spray for greasing the baking dish, or butter
For Topping
- ¾ cup crispy fried onions
Instructions
How to Make Creamed Mushrooms
- Heat butter or avocado oil in a large skillet over medium heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Add the sliced mushrooms and increase heat to medium-high. Cook, stirring often, until mushrooms release and reabsorb their juices, about 5 minutes.
- Stir in cream or coconut cream, garlic, thyme, salt, and pepper.
- Reduce heat to medium and simmer until slightly thickened, about 3–4 minutes.
- Stir in chopped parsley and remove from heat.
Assemble Green Bean Casserole
- Preheat oven to 350°F (175°C). Grease a 13×9-inch baking dish with avocado oil spray.
- Place trimmed green beans in the prepared dish.
- In a medium bowl, combine the creamed mushrooms, milk (or coconut milk), ½ cup crispy onions, and salt and pepper.
- Pour the mixture evenly over the green beans and toss gently to coat.
Bake
- Bake uncovered for 30 minutes, until green beans are tender.
- Remove from oven, sprinkle ¾ cup additional crispy onions over the top, and bake for another 5–10 minutes, until golden and crispy.
Serving
- Serve warm as a side dish for holiday meals or weeknight dinners. Enjoy the creamy mushrooms and perfectly crisp onions with every bite!
Video
Notes
- Use fresh green beans for the best texture. They hold up better than canned or frozen and stay crisp-tender after baking.
- Trim the beans evenly so they cook at the same rate. If your beans are extra long, cut them in half.
- Cook the mushrooms until the moisture evaporates. This step builds rich, deep flavor and prevents a watery casserole.
- Dairy-free option: Use avocado oil instead of butter and swap the heavy cream + milk for coconut cream + coconut milk.
- Make-ahead friendly: Assemble the casserole up to one day in advance (without the crispy onion topping). Cover tightly and refrigerate. Add the onions just before baking.
- Prefer softer green beans? Par-boil them for 2–3 minutes before assembling the casserole.
- Don’t skip the final bake with the crispy onions. It gives you that golden, crunchy top everyone loves.
- Leftovers reheat well. Warm in the oven at 350°F for 10–12 minutes to revive the crispiness.
Nutrition
Calories: 198kcal | Carbohydrates: 10g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 36mg | Sodium: 25mg | Potassium: 463mg | Fiber: 2g | Sugar: 5g | Vitamin A: 910IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 1mg