This Green Bean and Chanterelle Mushroom Casserole is so easy, and each component is from scratch. It does not take as much time as you might think to go the extra mile with this recipe, and I promise you it is worth it! This is sure to be a hit on your holiday table. You’ll never go back to the version with canned soup after eating this!
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Green Bean and Chanterelle Mushroom Casserole
This recipe is my version of the classic green bean casserole we ate at every holiday dinner growing up. Green bean casserole without canned soup is easier than you think. In fact, I’ll show you how to make your own rich and flavorful mushroom gravy for this recipe.
Even the fried onions are homemade and the green beans are fresh, not frozen!
Why You’ll Love This Recipe
This dish has it all! Earthy mushrooms, crunchy fresh green beans, crispy fried onions, and a rich gravy to tie the whole thing together. No canned cream of mushroom soup or canned french fried onions here.
Over the years, I have heard countless people say that this is their least favorite side dish on the holiday table. In my humble opinion, I think it is because it just doesn’t taste that great when you use canned goods to prepare it.
If you are one of those people who does not like green bean casserole, I hope that once you try this recipe you will realize that it was never the dish itself, simply the ingredients used to make it.
This is one of those recipes that I think is a great example of just how much better a dish can be when it is from scratch versus using canned or pre-made items to make it.
The flavor profile of this casserole is SO much better making it homemade. Green beans and Chanterelle Mushrooms are a great flavor combination, and I know you’re going to love this one!
Ingredients For Green Bean and Chanterelle Mushroom Casserole
The ingredient list for this recipe is surprisingly short considering the flavor you get in the end.
- Fresh Green Beans
- Chanterelle Mushrooms
- Salt and Pepper
- Vegetable Stock
- All Purpose flour
- Bay Leaves
- Heavy Cream
With not many more ingredients than the more well known version of this dish that uses everything from a can, you can really elevate it into something special.
Chanterelle Mushroom Season
Chanterelle Mushroom season can vary depending on the part of the country you are in. In the Eastern United States, their season runs from early Spring through Late Summer.
In the Pacific Northwest where I live, chanterelles can be found from August to December. If you can’t find Chanterelle Mushrooms for this recipe, don’t worry! You can still use Cremini, Oyster, chopped Portobello mushrooms, or another variety available where you live.
Equipment Needed To Make This Recipe
I love it when recipes don’t require anything fancy!
- 13×9 casserole dish
- Skillet for frying the shallots
- Large saucepan for the mushroom gravy
- Wooden Spatula
How To Make Green Bean and Chanterelle Mushroom Casserole
While making all these elements from scratch does take a bit longer, I promise you the end result is more than worth it, and this recipe does not take as long to make as you might expect.
- Make the crispy shallots and allow them to cool while you make the rest of the dish.
- Trim the ends from the green beans and place them on a sheet pan.
- Roast the green beans.
- While the green beans roast, make the chanterelle mushroom gravy.
- Place the roasted green beans in the casserole dish.
- Stir the mushroom gravy into the green beans.
- Top with the homemade french fried onions and bake.
There is no need to worry that the green beans will overcook by baking them twice. Roasting them first provides a nice extra layer of flavor that you’ll love, much more flavor than steaming or boiling the beans first.
Homemade French Fried Onions
For this recipe, I decided to use shallots instead of a standard onion. I love their mild flavor. You will want to cut the shallots as thin as you possibly can, and try to make sure that the slices are of even thickness so that they are all cooked at the same time.
You aren’t just going to toss these in the pan with some oil after slicing them like you would for other recipes. First, you will toss these with a coating of all purpose flour to help them get that crispy coating we all love with this casserole.
Next, you cook them in the oil until they are nice and browned and crispy. The reason that you do this step first in the process is that they have a chance to cool down. I have made this recipe many times, and it turns out better when the crispy onions are allowed to cool before topping the casserole with them.
To fry these, use a high heat oil such as avocado. You will need to turn the heat to medium high or higher to cook them, so your oil will need to be able to withstand higher temperatures.
You will not need a deep fryer to make these, just a cast iron skillet or non stick skillet that can cook on higher heat.
Chanterelle Mushroom Gravy
This homemade chanterelle mushroom gravy replaces the canned soup so often used in recipes like this. I think this component is what makes this Green Bean and Chanterelle Mushroom Casserole so special.
This gravy is more like a cream of mushroom soup in thickness and consistency. The flavors run deep, and it is so much better than the canned stuff we grew up eating.
To make sure this is a vegetarian dish, I used vegetable stock to make the gravy. If you are making this for guests who do not eat meat, you will not have to make any adjustments to the recipe.
It is not a vegan casserole due to the cream and butter, but it is vegetarian as written and no substitutions need to be made for non meat eaters.
The chanterelle mushroom gravy is made the same way you would make any other gravy.
- Cook the chanterelle mushrooms.
- Make a roux of flour and butter.
- Add the vegetable stock.
- Once the gravy is thickened, add the cream.
- It is ready to add to the green beans!
Your leftovers will keep in the fridge in a sealed container or in the casserole dish with foil or plastic wrap over the top for 4 to 5 days.
Yes! Just make an even switch for the vegetable stock, no need to adjust the amount used.
In my experience, this casserole becomes soggy because either frozen or canned green beans are used, and there is entirely too much sauce in relation to the green beans. The best way to prevent both is to use fresh green beans and make sure you don’t have too much mushroom gravy. The amounts written for this recipe provide a great sauce to green bean ratio!
Of course! Any variety of brown mushroom (such as cremini) would be fine.
This is a great question, because if you are making this as part of a holiday meal the way many do, it is nice to have some things that can be made in advance.
If you want to make this a day or two ahead, here is what I recommend:
Roast the green beans and store them in an airtight container until ready to bake.
Make the chanterelle mushroom gravy and store it in its own airtight container in the fridge along with the green beans.
When you are ready to bake the casserole, make the french fried onions and place the green beans and gravy in a baking dish and bake the casserole from this point.
Reheating Green Bean Casserole
Should you have any leftovers, they can be reheated in the microwave without any issues. The fried onions will likely not be as crispy, but that is the only change you should notice.
You can also reheat your leftovers in a baking dish on a lower temperature in the oven (175 to 225 degrees) until warm.
If you want crispy onions for your leftovers, you can always make additional fried onions to sprinkle on top after you reheat them.
What To Serve With Green Bean Casserole
Roast turkey or ham are great with this dish. For other side dish ideas to accompany this casserole, here are a few suggestions:
If you are reading this, I want to thank you for stopping by the blog. I certainly hope you love this dish! If you tried this Green Bean and Chanterelle Mushroom Casserole, I’d love to hear how it turned out! Just leave a rating or comment below.
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This Green Bean and Chanterelle Mushroom Casserole is the From Scratch version of that iconic casserole we've all had on our Thanksgiving table. Every element of this dish is homemade, right down to the crispy onions!
For the Crispy Shallots
- 1 1/2 cups of thinly sliced Shallots (about 2-3 large shallots)
- 1 Tbsp plus 1 tsp of All Purpose Flour
- 1/4- 1/3 cup of Avocado Oil
For the Green Beans
- 2 pounds Fresh Green Beans
- 2 Tbsp Avocado Oil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
For the Chanterelle Mushroom Gravy
- 3 Tbsp unsalted Butter
- 2 cups of Chanterelle Mushrooms
- 3 Tbsp plus 1 tsp All Purpose Flour
- 2 cups Vegetable Stock
- 1 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 2 Bay Leaves
- 1/2 cup Heavy Cream
- Start by making the crispy shallots. Turn on your oven to 450 degrees to roast the green beans and let the oven heat up while you fry the shallots.
- Peel the shallots and slice them thinly . until you have around 1 1/2 cups of sliced shallot.
- In a medium sized bowl, toss the 1 1/2 cups of shallot with 1 Tbsp plus 1 tsp of all purpose flour until the sliced shallots are evenly coated.
- Heat a large cast iron or non stick skillet that can handle medium high heat.
- Add 1/4 cup of oil to the skillet to start (you may need more) and swirl the skillet to coat the bottom with oil.
- Add the shallots and cook until they are nice and dark golden brown and crispy. This should take about 10 minutes or so.
- If you find as you cook the shallots that they are absorbing the oil, you can add another tablespoon or two.
- Don't be tempted to stir the shallots too much, let them sit in the oil for a couple of minutes so that they have time to brown before stirring and flipping.
- Once the shallots are done, place them on a large plate lined with paper towels to catch the grease and set them aside while you make the rest of the casserole.
- Next, its time to roast the green beans. Don't skip this step, it gives extra flavor!
- Trim the ends from the green beans and place them on a large rimmed baking sheet.
- Toss the green beans with 2 Tbsp of avocado oil and season them with 1 1/2 tsp of salt and 1/2 tsp of black pepper.
- Roast the green beans for about 10 to 15 minutes. You are not looking to cook them all the way, just get a little color on them.
- While the green beans roast, start the chanterelle mushroom gravy.
- To make the gravy, heat a large saucepan on medium heat.
- While the pan heats, chop the 2 cups of mushrooms. This will seem like a lot, but they shrink as they cook so it will reduce down.
- Add the 3 tbsp of unsalted butter to the saucepan and then add the mushrooms. Cook the mushrooms for about 3 to 5 minutes, until they begin to brown.
- Add the 3 Tbsp plus 1 tsp of all purpose flour to the mushrooms and stir. Cook until the flour has absorbed the butter and you no longer smell flour.
- At this point, the green beans may be ready to come out of the oven. If so, remove them and set aside while you finish the mushrooms.
- Turn the oven down to 375 degrees to cook the casserole at the end.
- Continue with the mushrooms. Slowly add the vegetable stock to the mushrooms and stir. The flour will thicken the stock into a sauce.
- Once all the stock is added, add the bay leaves and 1 1/2 tsp of salt and 1/2 tsp of pepper. Allow to simmer for about 10 minutes to continue to thicken.
- Remove the bay leaves and add the 1/2 cup of heavy cream and stir.
- Add the green beans to a 13x9 casserole dish. Pour the mushroom gravy into the dish and stir until the green beans are coated.
- Sprinkle the crispy shallots on top. Bake for about 15 minutes, until the casserole is warmed through and the gravy has thickened more in the oven and serve.
Cremini mushrooms or another variety of brown mushroom may be used in place of the chanterelle if needed.
Chicken stock may be substituted for vegetable stock.
The green beans can be prepared a day ahead if needed, simply roast them and refrigerate until ready to make the rest of the recipe.
The mushroom gravy may also be made in advance. Once it is cooked, place it in an airtight container in the fridge until you are ready to bake the casserole. From this point, all you need to do is make the crispy shallots and place the green beans and gravy in the casserole dish, add the crispy shallots, and bake.
Amount Per Serving: Calories: 201Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 28mgSodium: 763mgCarbohydrates: 14gFiber: 4gSugar: 6gProtein: 3g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.