Green Bean & Mushroom Casserole with Wild Rice

green bean and mushroom casserole on white plate with marble background

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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!


  • 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.