Green Bean & Mushroom Casserole

Special Equipment: Rubber Spatula, Whisk, Large Pot, Saute Pan, Casserole Pan, Twine
Serves: 10-12

Classic & comforting, this dish is a great addition to Holiday Potlucks & any family dinner

Shopping List


28 Oz Button Mushrooms
4 Each Garlic Clove
15 Sprigs Thyme
1 1/2 Lb Green Beans

Dry Goods

4 Teaspoon Kosher Salt
3 Each Bay Leaf
4 Oz All Purpose Flour
6 Oz Frenchs Fried Onions


4 Oz Unsalted Butter
46 Fluid Oz Whole Milk

Roasted Mushroom Béchamel


28 Oz Button Mushrooms
4 Teaspoon Kosher Salt
4 Each Garlic Clove
15 Each Sprigs Thyme (tied with twine)
3 Each Bay Leaf
4 Oz Unsalted Butter
4 Oz All Purpose Flour
46 Fluid Oz Whole Milk

  1. Fill a pot with water & season lightly with salt.
  2. Slice mushrooms, heat saute pan with a little oil & add mushrooms.
  3. Cook mushrooms until water evaporates & season with salt to taste.
  4. Once the liquid has evaporated, turn down the heat.
  5. Add butter & cook until melted.
  6. Slice the garlic cloves & add to the pan along with thyme, & bay leaves.
  7. Add in the flour into mix until combined.
  8. Cook until mixture, aka the “Roux” is blonde in color (about 3-5 min).
  9. Using a whisk, slowly add the milk until the mixture is nice & smooth.
  10. Cook the mixture aka the “Béchamel” for 5-8 minutes on low heat.
  11. Be sure to continuously whisk while cooking to prevent the bottom from burning.

Blanching Green Bean & Building Casserole


1 1/2 Lb Green Beans
6 Oz Frenchs Fried Onions

  1. Cut the beans in 2 inch long pieces.
  2. Boil the beans for 5 minutes or until just tender.
  3. Strain out all of the liquid & add add to the finished Béchamel.
  4. Mix until all on the ingredients are evenly distributed.
  5. Add 3/4 of the fried onions to the mixture, & reserve the rest for garnish.
  6. Taste the mixture & adjust the seasoning.
  7. Place into a casserole pan & top with fried onions.
  8. Now we’re ready to eat!

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