Cheesy Green Bean Casserole with Water Chestnuts and Mushrooms
A rich and creamy green bean casserole featuring sharp cheddar cheese sauce, crisp water chestnuts, and savory mushrooms. This comforting side dish transforms ordinary frozen green beans into something special with its velvety cheese sauce and contrasting textures. Perfect for holiday dinners, potlucks, or family gatherings where you want a crowd-pleasing vegetable dish that goes beyond the basic. The optional slivered almonds add a delightful crunch that complements the tender beans and creamy sauce.
Ingredients
- 1 1-lb. pkg. frozen cut green beans
- ¼ cup butter
- 1 small onion, finely chopped
- 2 tablespoons all purpose or unbleached flour
- 1 cup half-and-halfheavy cream1:1richadds dairy
richer sauce
- 6 oz. sharp Cheddar cheese, shredded (1 1/2 cups)
- 1 8-oz. can sliced water chestnuts, drained
- 1 6-oz. jar sliced mushrooms, drained
- 1 teaspoon soy sauce
- ½ teaspoon hot pepper sauce
- ¼ cup slivered almonds(optional)
Instructions
- 1
Heat oven to 350°F
- 2
Combine green beans and water in microwave-safe casserole and cover
- 3
Microwave on HIGH for 9 minutes then drain
- 4
Melt butter in medium saucepan over medium-high heat
- 5
Add onion and cook, stirring, until tender
- 6
Stir in flour and cook until mixture is bubbly
- 7
Gradually add half-and-half, stirring constantly until mixture boils and thickens
- 8
Add cheese and stir until melted, then remove from heat
- 9
Add cheese sauce, water chestnuts, mushrooms, soy sauce and hot pepper sauce to beans and mix gently
- 10
Sprinkle with almonds if using
- 11
Bake until bubbly
Tips
Use fresh green beans instead of frozen for better texture - blanch them first for 4-5 minutes until crisp-tender.
Make the cheese sauce ahead and refrigerate, then reheat gently before combining with other ingredients.
Toast the almonds lightly in a dry pan before sprinkling on top for extra flavor and crunch.
Good to Know
Refrigerate leftovers up to 3 days in covered container
Assemble casserole up to 1 day ahead, cover and refrigerate, then bake as directed
Serve hot as side dish with roasted meats or holiday dinner
Common Mistakes
Don't skip draining the water chestnuts and mushrooms to avoid watery casserole
Stir cheese sauce constantly to avoid lumps and prevent scorching
Cook flour mixture until bubbly to avoid raw flour taste
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
better bite
FAQ
Can I use fresh mushrooms instead of jarred?
Yes, saute 8 oz fresh sliced mushrooms in a bit of butter until tender and moisture evaporates before adding to the casserole.
What if my cheese sauce is too thick?
Thin it gradually with additional half-and-half or milk, stirring constantly until you reach desired consistency.
How long will this keep in the refrigerator?
Store covered leftovers up to 3 days. Reheat in 350°F oven until heated through, about 15-20 minutes.