Green Bean Casserole

Bean Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Made with fresh green beans and fresh mushrooms, and an easy sauce…. You’ll never go back to the old, canned, version.


  • 8oz (240gr) green beans, cut at an angle into 1/4″ strips
  • 2 shallots, finely chopped
  • 3oz (90gr) mushrooms, chopped
  • 1 tsp olive oil
  • 1/2 cup (4oz, 120ml) beef broth
  • 1/2 cup (4oz, 120ml) white wine
  • 1 tsp soy sauce
  • 1 tbs cornstarch dissolved in 2 tbs water
  • 1/2 cup (4oz, 120gr) Greek yogurt
  • 1/4 cup bread crumbs
  • 1/4 cup shredded cheese
  • 1 tsp olive oil


  • Cook the beans in rapidly boiling water for 10 minutes, drain.
  • Sauté the shallots and mushrooms in olive oil until tender and starting to brown.
  • Add stock, wine and soy sauce.  Heat to boiling.
  • Add cornstarch, stirring until thickened and clear.
  • Stir in yogurt.
  • Add mushroom sauce to green beans, stirring well. Spoon into a casserole.
  • Combine crumbs, cheese and sprinkle over the top.
  • Bake, uncovered, 400F (200C), until hot and bubbly, about 15 minutes.
  • Remove and serve.


This is almost as easy as the old version using canned soup. And it tastes so much better!


Keywords: green beans. mushrooms

Share via
Copy link