Wild Mushroom and Green Bean Casserole

Wild Mushroom and Green Bean Casserole

Green beans are always a favorite at Thanksgiving, especially in the form of a casserole. Take the traditional cream of mushroom green bean casserole up a notch with this recipe!

Roasted Wild Mushroom and Green Bean Casserole

Yield: 4 servings                                                             



  • 1lb wild mushroom blend
  • 1lb French cut green beans, frozen                                                                    
  • 1tbl garlic, minced
  • 1/4c butter
  • 1tbl fresh thyme leaves
  • 2c heavy cream
  • 1c parmesan cheese
  • 1c French fried onions
  • Salt and pepper to taste


  • Sheet pan
  • Glass baking dish
  • Rubber spatula
  • Sautee pan

Heat the oven to 400F. Melt butter in a pan and add garlic. Toss the mushrooms and season with salt and pepper. Move to sheet pan and roast for 10 minutes or until caramelized. Place back in the sautee pan and add the thyme and heavy cream. Bring up to a simmer and reduce by one quarter. Add the parmesan cheese and mix until well combines.

Lower oven temperature to 350F. Place green beans in the glass baking dish and pour the mushroom mix over top. Mix to combine. Sprinkle with the fried onions and bake for 25 minutes or until bubbly around the edges.