green bean mushroom soup casserole recipe

Written ByJenny Smyth Posted on
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The Best green bean mushroom soup casserole recipe

I’m so excited to share this green bean mushroom soup casserole recipe with you all. I’ve been making this dish for years, and it’s always a crowd-pleaser.

The combination of tender green beans, savory mushrooms, and rich chicken broth is simply irresistible. Plus, it’s incredibly easy to make and can be prepared in advance, making it perfect for busy weeknights or special occasions like holidays and potlucks.

One of my favorite things about this recipe is the way the flavors meld together as it cooks – it’s like a big hug in a bowl! And let’s not forget the nutritional benefits: green beans are packed with fiber and vitamins, while mushrooms provide a boost of antioxidants and immune-boosting properties.

This recipe is a true winner in my book – I just know you’ll love it too!

Green Bean Mushroom Soup Casserole

4.6 from 1525 votes

A comforting and hearty casserole featuring green beans and mushrooms in a creamy soup base, topped with a crispy breadcrumb topping. Perfect for a cozy dinner.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup Base

2 tbsp butter
1 onion
2 cloves garlic
8 oz mushrooms
1 cup green beans
2 cups vegetable broth
1 cup heavy cream
1 tbsp cornstarch
salt and pepper

For the Topping

1 cup breadcrumbs
2 tbsp olive oil
1 tsp dried thyme
salt and pepper

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large saucepan, melt the butter over medium heat.
3Add the diced onion and cook until translucent, about 5 minutes.
4Add minced garlic to the saucepan and cook for an additional 1 minute until fragrant.
5Add sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
6Add the green beans to the saucepan and stir to combine.
7Pour in the vegetable broth and bring the mixture to a simmer.
8Reduce heat to medium-low and let it simmer for 10 minutes, until the green beans are tender.
9In a small bowl, mix the heavy cream with the cornstarch.
10Slowly pour this mixture into the saucepan, stirring constantly.
11Season with salt and pepper to taste.
12Transfer the soup mixture to a baking dish.
13In a separate bowl, combine the breadcrumbs, olive oil, dried thyme, salt, and pepper.
14Sprinkle the breadcrumb mixture evenly over the soup.
15Bake in the preheated oven for 20-25 minutes, until the topping is golden brown and the soup is bubbling around the edges.

🔧Equipment

Saucepan
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 28g💛Saturated Fat: 15g❤️Cholesterol: 75mg🧂Sodium: 800mg🌾Total Carbs: 25g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 8g

📝Notes

Tips: For added flavor, you can sauté the mushrooms with a bit of thyme and rosemary. You can use fresh thyme and rosemary instead of dried.

This green bean mushroom soup casserole recipe is a staple in our household – we love it so much that we often make it on busy weeknights when we need a comforting meal that’s easy to prepare. And because it’s so versatile, we can serve it at any occasion from family gatherings to holiday parties.

Plus, the leftovers are always a hit when we reheat them for lunch the next day. With its perfect blend of flavors and textures plus its ease of preparation and storage – what more could you ask for?

Whether you’re serving a crowd or just want a delicious meal for one – give this green bean mushroom soup casserole recipe a try!

❓ Frequently Asked Questions About Green Bean Mushroom Soup Casserole

Q: What type of mushrooms should I use in this recipe?

A: You can use any variety of mushroom you like, but I prefer to use button or cremini mushrooms for their mild flavor and meaty texture. If you’re looking for a more intense flavor, you can also use shiitake or oyster mushrooms.

Q: Can I make this recipe without green beans?

A: While green beans are a key ingredient in this recipe, you can substitute them with other vegetables like broccoli, carrots, or zucchini if you prefer.

Q: How do I store leftover soup casserole?

A: You can store leftover soup casserole in an airtight container in the fridge for up to three days or freeze it for up to two months. When reheating, make sure the casserole reaches an internal temperature of 165°F (74°C) to ensure food safety.

Q: Can I make this recipe in individual portions?

A: Yes, you can make this recipe in individual portions using ramekins or small baking dishes. Simply divide the ingredients evenly among the ramekins and bake as directed.

Q: Is this recipe suitable for vegetarians?

A: Yes, this recipe is vegetarian-friendly as long as you use vegetable broth instead of chicken broth.

Q: Can I add other ingredients to this recipe?

A: Feel free to customize this recipe by adding your favorite ingredients like diced onions, chopped bell peppers, or grated cheese.

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