• Prep Time 15 minutes
  • Cook Time 40 minutes
  • Total Time 55 minutes
  • Yield 8 1x
Author Mushroom Council

Shop for Ingredients

Make a list for the store or order online.



16 ounces green beans, rinsed, trimmed

2 tablespoons olive oil

4 tablespoons unsalted butter, divided

8 ounces white mushrooms, sliced

2 tablespoons all-purpose flour

1 cup whole milk

1/2 cup heavy cream

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

4 sprigs fresh thyme

Salt and pepper to taste

1 cup store-bought fried onions


  1. Preheat the oven to 375ºF. In a large pot, boil the green beans in salted water for 3-5 minutes until tender yet crisp. You may have to do this in batches. Drain then transfer them to a 13×9 baking dish. Set aside.
  2. In a large skillet, heat olive oil and 2 tablespoons of butter at medium heat. Add the mushrooms and cook until golden brown about 4-5 minutes. Transfer to a plate. Set aside.
  3. In the same skillet, heat remaining butter at medium heat. Once melted, whisk in flour to form a roux, about 2-3 minutes. Whisk in the milk and cream. Stir in smoked paprika, garlic powder, thyme sprigs, salt and pepper to taste. Cook for 3-5 minutes until the sauce thickens.
  4. Add the mushrooms back in and stir to combine with the sauce. Simmer for 1-2 minutes. Taste and adjust seasonings as needed. Pour the mixture over the green beans in the baking dish.
  5. Cover the baking dish tightly with aluminum foil. Bake for 25-30 minutes then remove the baking dish from the oven, remove the foil, and then bake uncovered for another 10 minutes. Top the casserole with fried onions. Serve and enjoy!


Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Review

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

We collect, use and process your data according to our Privacy Policy.

Connect with other mushroom lovers