Green Bean and Portobello Mushroom Casserole

Green Bean and Portobello Mushroom Casserole

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"We got burned out on the traditional recipe. A serious update of the old green bean casserole resulted. It's spicier, not runny, and has an unusual mix of textures. My family loves it! I think yours will too. Can't wait to know what you think."

Ingredients 50 m {{adjustedServings}} servings 244 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 656 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Place bacon in a large skillet over medium-high heat, and fry until crisp. Remove from the skillet to drain on paper towels. Pour olive oil into the skillet, and reduce heat to medium. When oil is hot, add mushrooms and onion; cook, stirring frequently until the onions start to become translucent. Add garlic, and fry for a couple of minutes, just until fragrant. Stir in the mushroom soup and almonds, and bring to a boil. Season with seasoned salt and white pepper, and crumble in the bacon. Gently stir in the green beans, then transfer the mixture to a casserole dish.
  3. Bake uncovered for 30 minutes in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the top. Return to the oven for 5 minutes, or until cheese is melted. Let stand 5 minutes before serving.
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Reviews 92

  1. 113 Ratings


Despite switching out the cheddar for deep fried onions, I give this recipe a perfect rating! The taste, the presentation, the ease and make-ahead ability deserve nothing less! I've been ill and it was the first dish I've made in months for the big Easter dinner (45+ people) and it was more than a hit! I loved the mushroom sauce so much before adding the green beans I turned around and made it a second time as chunky soup! The family devoured it! I've since made it again with whole & powdered garlic, regular mushroom soup and plain mushrooms... again a hit with everyone, even added left over rice for a twist the next day! Thanx a million for sharing!

Lisa S.

I have been looking for a variation of the usual cream of mushroom/green bean casserole dish for the Passover holiday, and after reading the reviews on this recipe I tried it. It was an incredible hit. My family loved it and couldn't stop raving about it. You can make it the night before and just add the cheese the next day after warming. The only change I made to the recipe was to use turkey bacon in lieu of real bacon for kosher reasons. I will definitely make this one again.


I made this for Thanksgiving, except I added fried onions on top. I also mixed the cheese in with the rest of the ingredients and let it melt before putting it in the oven instead of topping the casserole with cheese. It was very good!!