Green bean casserole

Make this easy green bean and mushroom casserole as a veggie side to accompany a main course. You could add cheese to the white sauce if you fancy

  • Prep:10 mins
    Cook:1 hrs
  • Easy

Nutrition per serving

  • kcal 311
  • fat 21g
  • saturates 7g
  • carbs 19g
  • sugars 0g
  • fibre 3g
  • protein 9g
  • salt 0.4g


  • 50g butter
  • 2 tbsp olive oil
  • 250g chestnut or button mushrooms, sliced
  • 500g green beans, trimmed
  • 50g flour
  • 500ml milk
  • 100g crispy onions


Add cheese to the white sauce if you fancy, or swap the white sauce for a can of cream of mushroom soup if you’re pressed for time.


  1. Heat 1 tbsp of the butter and the oil in a large pan and fry the mushrooms for 10-15 mins until golden. Stir in the green beans and cook for another 3-4 mins until the beans turn bright green. Scoop out the veg onto a plate.

  2. Heat the oven to 200C/180C fan/gas 6. Melt the remaining butter in the pan until foaming. Remove from the heat briefly and sprinkle over the flour, stirring into the butter to make a golden brown paste. Return to the heat and add the milk, a splash at a time, continually stirring until all the milk has been added and you get a smooth, thick white sauce. Season well. Stir the beans and mushrooms into the white sauce, and spoon into a medium ovenproof dish.

  3. Scatter over the crispy onions, then bake for 20-30 mins until bubbling and golden, covering if the onions brown too quickly.

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