Recipes · RECIPES · Sides

Mushroom, Walnut, and Green Bean Casserole.

SONY DSCI enjoy classic recipes this time of year. They take me back to when I was little, and standing at my Grandma’s hip observing the pattern on her apron while she cooked.

Casseroles, roasts, and cookies are all traditional foods that just feel like home. We recreated the popular green bean casserole, so that it doesn’t include anything canned, fried, or with the title “cream of …..”

The green beans are fresh, the sauce completely homemade, and the topping is made from walnuts, and seasoned croutons.

Hope your family enjoys this recipe, as much as we did. 

Love, Grey & BriannaSONY DSC

Mushroom, Walnut, and Greenbean Casserole


2 tbsp butter

1 cup chopped yellow onion

½ cup chopped mushrooms

3 tbsp all-purpose flour

1 cup chicken stock

½ cup half and half

¾ tsp salt

Freshly ground black pepper to taste

1 ½ lbs. Fresh green beans, ends trimmed and cut in half


¾ cup crushed seasoned croutons

¾ cup chopped walnuts

2 tbsp butter


Preheat oven to 350 degrees F. Melt butter in a medium saucepan over medium heat. Add onion and mushrooms; cook, stirring freequently, for about 10 minutes. Stir in flour with a fork and stir for one minute more. Slowly add stock and bring mixture to a boil. Stir in half & half, salt, and pepper. Cook beans in boiling water for 5 minutes. Drain well, then stir into mushroom sauce. Stir together all topping ingredients in a separate bowl. Transfer beans to a 2 quart baking dish or 9-inch pie plate. Then sprinkle topping mixture around the edge of the beans. Bake for 20 minutes or until golden brown on top. Serve immediately. 


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