Green bean, tuna, and mushroom "casserole" from Six Seasons: A New Way with Vegetables (page 206) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pandan on May 04, 2026

    I never would have combined these ingredients on my own. But it worked out well. Easy and healthy dish. Definitely would not skip the crumbs. I used a bit less cream and it did not feel heavy.

  • Ezair92 on December 16, 2025

    This was excellent and a great way to use my green beans that were in my basket. I did only use half of the cream to cut down on the calories and richness. And didn’t miss it at all

  • somernova on August 13, 2025

    I made this with chicken instead of tuna since I had a rotisserie chicken from Costco that needed to be eaten and it was DELICIOUS. We couldn’t imagine it with tuna but we will have to try it next time!

  • patioweather on August 15, 2022

    Even though I didn't use great ingredients, everyone loved this. I used half shiitake and half brown mushrooms, sunkist tuna, and Silk soy heavy cream. I left out the garlic because a guest had an allergy. The one "upgrade" I made was broiling the green beans, which just seemed easier to me than boiling them. I was skeptical until the end when I added the lemon juice, which is what truly made the dish pop. Everyone had seconds and was divvying up the final spoonful in the pan. I served it with microwaved sweet potatoes and plain farro.

  • ksg518 on January 12, 2021

    Pretty good although I'm not sure it's worth the calories. It is really a throwback to a cross between tuna noodle casserole and green bean casserole. I used mostly half and half instead of the cream and portabella mushrooms. Oddly the recipe calls for browning garlic cloves and then setting them aside but doesn't say when to add them back in.

  • Rinshin on October 06, 2019

    Used mushroom varieties and canned tuna in water instead of in oil. Taste overall is surprisingly mild but liked this updated version of green beans in mushroom soup. Next time I'd like to top this with either fried shallots or onion pieces instead of bread crumbs and inclusion of sherry for some hint of sweetness. Photo added.

  • hashi on September 21, 2019

    This recipe is so delicious and savory, a real throwback to the flavor of my mom’s 1980s tuna noodle casserole...but with beans instead of noodles; a perfect comfort food. I used a mix of crimini and shiitake and will try it with “wilder” mushrooms next time. Oh yes, there will definitely be a next time and one after that.

  • purrviciouz on September 11, 2019

    This is really delicious and pretty quick to make. It definitely feels like something you'd see at the Thanksgiving table. I used a variety of whatever fresh mushrooms I could find at the market. The tuna was present but not overwhelming. The lemon zest and juice at the end added a nice brightness to all the savory flavors.

  • VineTomato on December 22, 2018

    This is absolutely, totally and utterly delicious. I could eat it every day. It doesn't feel like the healthiest dish around (with the oil and cream) but on the up side it has no carbs! I used tuna in brine and it worked just as well. I do the same for the other tuna melt recipe in this book. This time around we were lucky enough to have king oyster mushrooms in the house and they worked perfectly. Got to think about creating a healthier version of this for quick week night supper.

  • Lepa on October 29, 2018

    I loved this dish. There are several components but it's not particularly complicated and the flavor and textures were lovely. I used a mixture of mushrooms: maitake, shiitake and baby bellas.

  • SheilaS on August 25, 2018

    This calls for wild mushrooms, which don't happen in SoCal in the summer when green beans are in season so I added a handful of porcini mushrooms to the readily available creminis. I gave the porcinis a brief soak in a little of the boiling bean water and then added the soaking liquid back to the pan when I added the cream. I added extra lemon juice but might have preferred the added complexity of a bit of sherry or vermouth and will try that next time.

  • Lsblackburn1 on August 20, 2018

    This was definitely not light, but certainly delicious. I threw the sautéed garlic back into the dish which was even yummier! Had a very retro appeal to it.

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