French Green Bean and Mushroom Casserole is a luxurious blend of tender green beans, earthy sautéed mushrooms, and crisp onions, all enveloped in a velvety white-wine cream sauce. Finished with a generous topping of gruyere and more crunchy onions, this elevated twist on a classic makes an irresistible addition to any holiday table. No canned soup or canned green beans here—just fresh, vibrant flavor. (I did keep the convenience of canned crispy onions, but homemade works beautifully too!)
Once you try this French Green Bean and Mushroom Casserole, you won’t want the canned stuff ever again. Fresh green beans, real mushrooms, and simple seasonings make this taste SO much better—plus it’s way healthier and lower in salt. Easy ingredients, amazing flavor… what’s not to love?
How to make French green bean and mushroom casserole:
Ingredients:
- olive oil
- shallots
- fresh garlic
- crimini mushrooms
- shiitake or chanterelle mushrooms
- butter
- flour
- dry white wine
- half and half
- kosher salt
- black pepper
- frozen french green beans (hericots verts)
- crisp fried onions (I used french’s)
- gruyere cheese, grated
Instructions:
Preheat oven to 350 degrees F.
In a large skillet, heat the 2 tablespoons olive oil. Add shallots and garlic, saute’ for a couple of minutes until soft.
Add all of the mushrooms and saute’ until cooked and lightly browned. Add the white wine, bring to a boil and reduce by half. Remove from skillet and set aside.
In the same skillet add butter and flour, cook stirring often, over med/low heat until very light golden brown.
Slowly whisk in the half and half and bring to a boil then reduce heat to low. Add mushroom mixture and season with salt and pepper.
In a large casserole dish, add the thawed green beans and 1/2 of the crispy onions (3/4 cup). Pour mushroom/cream mixture over the top and stir to evenly coat.
Cover with foil and bake in the preheated oven for 30 minutes.
Remove foil and top the casserole with the rest of the crispy onions and grated cheese.
Place back in the oven and bake uncovered for 10-15 minutes until crisped and bubbly. Serve.
Enjoy!
Tips:
- I used frozen french green beans because they are more readily available in any area. If you are using fresh green beans, be sure to blanch them and then shock in cold water first.
- Why french green beans? They tend to stay tender/crisp, hold their shape and keep their bright green color. And they are more flavorful than their larger counterparts.
What to serve with this French green bean and mushroom casserole
- Orange and Cherry Ham Recipe (Perfect for Holidays & Special Occasions)
- Pinot Noir, Garlic and Black Peppercorn Roasted Pork Loin
- French Onion Soup Chicken
More side dish recipes:
- Autumn Broccoli Salad
- Warm Green Bean and Fingerling Potato Salad with Caramelized Shallots and Crispy Bacon
- Red Potato Gratin with Caramelized Shallots and Crispy Prosciutto
- Green Salad with Roasted Beets, Orange and Avocado
- Restaurant-Style Garlic Butter Green Beans (Healthy & Simple)
Equipment
- large skillet
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons shallots, minced
- 2 cloves fresh garlic, minced
- 2 cups sliced crimini mushrooms
- 1 cup sliced shiitake or chanterelle mushrooms
- 3 tablespoons butter
- 3 tablespoons flour
- 1/4 cup dry white wine
- 2 cups half and half
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 12 ounce packages frozen french green beans (hericots verts)
- 1 1/2 cups crisp fried onions (I used french’s)
- 1/3 cup gruyere cheese, grated
Instructions
- Preheat oven to 350 degrees F.
- In a large skillet, heat the 2 tablespoons olive oil. Add shallots and garlic, saute’ for a couple of minutes until soft. Add all of the mushrooms and saute’ until cooked and lightly browned. Add the white wine, bring to a boil and reduce by half. Remove from skillet and set aside.
- In the same skillet add butter and flour, cook stirring often, over med/low heat until very light golden brown. Slowly whisk in the half and half and bring to a boil then reduce heat to low. Add mushroom mixture and season with salt and pepper.
- In a large casserole dish, add the thawed green beans and 1/2 of the crispy onions (3/4 cup). Pour mushroom/cream mixture over the top and stir to evenly coat.
- Cover with foil and bake in the preheated oven for 30 minutes.
- Remove foil and top the casserole with the rest of the crispy onions and grated cheese. Place back in the oven and bake uncovered for 10-15 minutes until crisped and bubbly. Serve.
Nutrition
5 Comments
Tasty Eats Ronit Penso
November 18, 2018 at 4:17 pmI never understood why the all-canned version of this dish became so popular. Love your version with these wonderful fresh flavors! ????
angela@mealstreetkitchen
November 18, 2018 at 6:19 pmThank you Ronit. Fresh is always so much better!
Tasty Eats Ronit Penso
November 18, 2018 at 6:41 pmNo doubt! 🙂
Lisa
November 18, 2018 at 1:14 pmI love your fresh updated version.
angela@mealstreetkitchen
November 18, 2018 at 1:51 pmThank you, Lisa. It was delicious!