Green Bean & Mushroom Casserole with Wild Rice

GFGluten Free

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This Green Bean & Mushroom Casserole is a hearty, tasty, and wholesome hands-off side or main. Just toss everything in a casserole dish, bake and serve!

I’m a huge fan of the one-pot (or pan) meal – simple prep, easy steps, and minimal clean-up? Sounds line an all around win-win-win to me.

Today I’m sharing yet another yummy “dump and bake” casserole with you, and boy is this one good. Green Beans, Mushrooms, and Wild Rice? Oh my…

ingredients for green bean and mushroom casserole arranged in small bowls in large casserole dish on marble background

My original inspiration for this dish was actually the classic Thanksgiving Green Bean Casserole – the flavors are similar, but this version is more of a less creamy, mushroom-forward twist. Plus I’ve added a Wild Rice Blend in there for some complex carbs and a hearty bite. If you don’t have Wild Rice on hand, you can also just use brown rice! 

***One quick note: this recipe calls for 1 large yellow onion, and I’m giving you the option to caramelize it. Caramelized onions take both time and patience, which you may not always have on a busy weeknight 😉 However, if you do have the time I would make it – it adds wonderful depth of flavor, and really helps to take this dish to the next level.

green bean and wild rice casserole in large casserole dish with wooden spoon on marble background

How to Make Green Bean & Mushroom Casserole:

  1. Heat your vegetable broth in a pan with some spices
  2. Layer your green beans, onion, mushrooms, and uncooked rice in a large casserole
  3. Pour the hot broth over the dish, cover, and bake!

This recipe uses the perfect amount of vegetable broth so your rice will be nice and tender – not crunchy, not soggy. I honestly prefer to use this method over making rice on my stovetop! It’s much less fussy, and comes out perfect every time.

green bean and mushroom casserole on white plate on marble background with striped linen

Whether you serve this dish as a Thanksgiving side or a cozy weeknight main, it’s sure to satisfy! I like to top my casserole with an extra crack or two of black pepper, but some Tahini Gravy would also be great here.

If you’re looking for more easy and flavorful cold-weather recipes, you’ll also love this Vegan Slow Cooker Tempeh Pot Roast, this Easy Vegan Chili, and this Butternut Squash and Apple Soup!

This Green Bean & Mushroom Casserole is a hearty, tasty, and wholesome hands-off side or main. Just toss everything in a casserole dish, bake and serve! #dumpandbake #vegan #greenbean #mushroom #plantbased |

Also, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Green Bean & Mushroom Casserole with Wild Rice

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5 from 4 reviews

This Green Bean & Mushroom Casserole is a hearty, tasty, and wholesome hands-off side or main. Just toss everything in a casserole dish, bake and serve!

  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 60 Minutes
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 4 to 6 1x
  • Category: Main
  • Method: Oven
  • Cuisine: American


  • 4 1/2 (1.1 L) cups low-sodium vegetable broth
  • 1/2 teaspoon garlic powder 
  • 1/2 teaspoon dried thyme 
  • 1/4 teaspoon black pepper, plus more to taste
  • 6 ounces (170 g) crimini mushrooms, sliced (about 5 large)
  • 8 ounces (225 g) green beans, ends trimmed and cut in half 
  • 1 small yellow onion, diced and/or caramelized*
  • 2 cups (415 g) wild rice blend


  1. Preheat the oven to 400F. Mix the vegetable broth, garlic powder, dried thyme, and black pepper together in a medium pot and bring to a boil over high heat.
  2. While the liquid is heating up, layer the mushrooms, green beans, onion, and uncooked rice in a 9×13″ casserole dish; try to spread everything out as evenly as possible.
  3. Pour the liquid evenly over the casserole dish; if any spices stick together you can gently separate them with a spatula. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 60 minutes.
  4. Remove from the oven, uncover, and let stand for 5 minutes before serving as desired. Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.


  • Oil-Free Caramelized Onions: (takes about 15 minutes) Bring a nonstick pan to medium heat and add a splash of vegetable broth. Add the onions once the pan is warm, and continue to sauté them until all of the liquid evaporates. Let the onions “sit” in the pan for 10-20 seconds without liquid (to create caramelization), then “deglaze” the pan using another splash of vegetable broth. Repeat this process until the onions are caramelized to your liking.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. I am not vegan (love eggs and cheese), but definitely a veggie forward cook. I’m thinking of adding the green beans at the 1/2 way mark. Maybe adding small dice red bell right out of the oven. And fresh parsley right before serving. Add a little crunch and color.

  2. Hey! I made this last year and it was pretty good but the black rice was crunchy. Is that normal or did I flub something in the recipe? I want to give it another go.

    1. The most common error seems to be that the casserole dish isn’t covered with foil which will lead to crunchy rice. Read through the steps and follow them to a T and you should be fine!

  3. Home from college for quarantine, and I made this for my family. It was a big hit, and I am continuing to make yummy vegan food for them in hopes they will consider going vegan more!

    1. I love it! So happy to hear you get to make them a bunch of recipes. I find it’s even easier to try out a bunch of new ones when you’ve got family around!

  4. Would provolone cheese work in this? I’m trying to make use of what I have available and I’m thinking about doing half rice/half lentils and adding (vegan) provolone to make it creamier…?

    1. We haven’t tried that, but it’s an interesting idea! I know what kind of idea you’re going for but I’d worry about a vegan provolone possibly getting a little gluey with the recipe. Maybe something like a cashew cream would work?

  5. mmmm so good! I bought the rice you suggested– the blend worked great in this recipe. I did caramelize the onions too. I love cremini/baby bella mushrooms, but I’m not always a fan of green beans. Yes I will be making this again! Super rich flavor, and the beans didn’t get mushy for me.

    1. Sure! That should be just fine! They may give off a small amount of extra water, though, just to be aware of.

  6. Made this last night and it was so good and easy! Caramelizing the onion is key. The green beans were pretty soft by the end, I’m thinking I’ll add them in halfway through next time and see how that works. Overall, a delicious recipe and my lunch for the rest of the week!