Name: Mushroom Potato Casserole with Roasted Garlic and Bean Stew Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 10 to 12 ounces mushrooms, sliced ⅛” to ¼” thick; ¾ cup chopped onion, chopped small; ½ cup chopped carrots, chopped small (or more to taste); 1 bulb garlic; ¼ cup chopped celery; 3 or 4 medium russet potatoes, peeled and sliced ¼” thick; 3 teaspoons olive oil, divided; 1 tablespoon softened vegan butter (or extra virgin olive oil); ¼ cup red wine (or 1½ tablespoons balsamic vinegar + 2 tablespoons stock); 1 tablespoon soy sauce (or tamari or coconut aminos); 1½ cups stock (vegetable stock recommended, or more if needed); ½ teaspoon salt; ½ teaspoon black pepper; 1 tablespoon fresh thyme (or ¾ teaspoon dried thyme); 1 teaspoon garlic powder; 1 teaspoon onion powder; ¼ teaspoon salt (or more to taste); ½ teaspoon sage; 2 teaspoons tomato paste; ½ teaspoon oregano; 2 teaspoons lemon juice (or more to taste); 2 teaspoons cornstarch (or flour); 15 ounce can white beans, drained and rinsed

If you have been searching for a hearty, soul-warming dish that brings together the earthy richness of mushrooms, the comforting creaminess of potatoes, and the deep, mellow flavor of roasted garlic, this Mushroom Potato Casserole with Roasted Garlic and Bean Stew Recipe is your next go-to. It’s the perfect blend of textures and flavors, with a luscious bean stew base that complements tender potato slices baked to golden perfection. Every spoonful feels like a warm hug, and this dish easily transforms weeknight dinners or cozy weekend meals into memorable occasions.

Ingredients You’ll Need

The image shows various ingredients arranged on a white marbled countertop. In the center, there is a large glass bowl filled with sliced brown mushrooms. To the right of the bowl are three whole brown potatoes, a bulb of garlic, and a small bunch of fresh thyme. Next to the mushrooms is a small glass bowl with finely chopped red onions. Surrounding these main items are several smaller glass bowls containing diced orange carrots, chopped celery, and a mixture of seasonings including salt and powdered spices. Two small bowls at the front contain dark soy sauce, and behind everything is a can and a yellow tube-like packet. In the background, part of a person wearing a blue patterned dress is visible. photo taken with an iphone --ar 4:5 --v 7

Getting this delicious Mushroom Potato Casserole with Roasted Garlic and Bean Stew Recipe just right starts with simple, wholesome ingredients. Each plays a crucial role—from the tender mushrooms adding earthiness, to hearty white beans that boost texture and protein, and of course, the roasted garlic which infuses every bite with mellow depth. These essentials work in harmony to create a dish that’s both comforting and sophisticated.

10 to 12 ounces mushrooms (sliced ⅛” to ¼” thick): Choose fresh mushrooms for an earthy, juicy bite that soaks up all the flavors.
¾ cup chopped onion (chopped small): Adds a subtle sweetness and aromatic base to the stew.
½ cup chopped carrots (chopped small): Provides natural sweetness and bright color contrast to the dish.
3 teaspoons olive oil (divided): Delivers richness while helping roast the veggies beautifully.
½ teaspoon salt: Enhances all the natural flavors without overpowering.
½ teaspoon black pepper: Adds a gentle warmth and spice.
¼ cup red wine (or 1½ tablespoons balsamic vinegar + 2 tablespoons stock): Imparts depth and subtle acidity to balance the stew.
1 bulb garlic: Roasting this whole bulb softens the garlic into sweet, buttery goodness.
1 tablespoon fresh thyme (or ¾ teaspoon dried thyme): Brings herby brightness that lifts the entire dish.
1 teaspoon garlic powder: Boosts garlic flavor throughout.
1 teaspoon onion powder: Reinforces the savory base notes.
¼ teaspoon salt (or more, to taste): Ensures perfect seasoning.
½ teaspoon sage: Introduces an earthy, slightly peppery nuance.
2 teaspoons tomato paste: Concentrates umami and thickens the stew.
1 tablespoon soy sauce (or tamari or coconut aminos): Adds savory depth and a touch of saltiness.
¼ cup chopped celery: Provides crunch and aromatic freshness.
15 ounce can of white beans: Makes the stew hearty, creamy, and nourishing.
1½ cups stock (or more, if needed): Builds the cozy, flavorful liquid base.
2 teaspoons cornstarch (or flour): Helps thicken the stew to just the right consistency.
3 or 4 medium russet potatoes (peeled and sliced ¼” thick): The crowning touch, tender and golden when baked.
Dashes of salt and pepper: For finishing and adjusting seasoning.
1 tablespoon softened vegan butter (or extra virgin olive oil): Creates the luscious roasted garlic butter topping.
½ teaspoon oregano: Adds a subtle aromatic layer.
2 teaspoons lemon juice (or more, to taste): Brings brightness to the creamy garlic spread.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Mushroom Potato Casserole with Roasted Garlic and Bean Stew Recipe

Step 1: Preparing the Vegetables and Roasting the Garlic

First things first, preheat your oven to 410°F (210°C) and grease your baking dish—this will be where the magic happens! Chop all your mushrooms, onions, and carrots into small, manageable pieces to ensure everything cooks evenly. Then, carefully slice off the top third of the garlic bulb so the cloves peek out, preserving the small garlic pieces from the cut top for the next step. This roasting garlic technique softens the cloves into a sweet, spreadable treasure that will elevate the entire casserole.

Step 2: Combining and Roasting the Veggies

Mix the reserved small garlic cloves with the mushrooms, onion, and carrots, drizzle 2 teaspoons of olive oil, sprinkle salt, pepper, and pour in the red wine or balsamic-stock combo. Spread everything evenly in your baking dish, then nestle the garlic bulb cut-side up right in the center. A final drizzle of olive oil over the garlic cloves seals in moisture and flavor. Cover the dish loosely with parchment paper and pop it into the oven. Roast for about 40 minutes, stirring halfway, until the mushrooms turn golden and onions are translucent—the aroma alone will have you eager for the next step.

Step 3: Adding Herbs, Beans, and Thickening the Stew

Once the roasted veggies and garlic are ready, remove the garlic bulb to cool while you mix fresh thyme, garlic powder, onion powder, salt, sage, tomato paste, and soy sauce right into the pan. Press the tomato paste to avoid clumps and make sure everything is evenly coated with those lovely herbs and seasonings. Stir in chopped celery, white beans, then whisk cornstarch or flour in stock before adding it to your casserole. This will help thicken the stew into a luscious base that’s brimming with savory depth.

Step 4: Layering and Topping with Potatoes and Roasted Garlic Butter

Spoon your rich bean stew mixture evenly in the dish, then arrange the peeled, sliced russet potatoes on top with slight overlaps for a beautiful layered effect. Now comes a special touch: squeeze the roasted garlic cloves into a bowl, mash them with vegan butter, oregano, lemon juice, and a pinch of salt or olive oil, creating a creamy garlic butter that you spread lightly over the potatoes. This step guarantees a golden, flavorful crust as the casserole bakes to completion.

Step 5: Baking to Perfection

Cover the dish with parchment once more and bake for 20 minutes, then remove the parchment and bake for another 20 to 25 minutes until the potatoes are tender and gloriously golden on top. For the finishing flourish, brush on any reserved garlic butter and sprinkle fresh herbs like parsley or basil for a gorgeous pop of color and freshness. Your Mushroom Potato Casserole with Roasted Garlic and Bean Stew Recipe is now ready to serve, offering a stunning centerpiece that delights both the eyes and the palate.

How to Serve Mushroom Potato Casserole with Roasted Garlic and Bean Stew Recipe

Garnishes

Simple garnishes make a big difference here. Freshly chopped parsley, basil, or even a sprinkle of chives adds a burst of color and a mild herbaceous punch that balances the deep, savory flavors of the stew. A final drizzle of extra virgin olive oil or a thin shaving of vegan cheese can also elevate the dish to an extra decadent level.

Side Dishes

This casserole stands beautifully on its own, but pairing it with a crunchy mixed greens salad tossed in a light vinaigrette will add a refreshing contrast that cuts through the richness perfectly. Crusty dinner rolls or toasted sourdough bread are fantastic for mopping up all the luscious sauce—trust me, nothing should go to waste here!

Creative Ways to Present

If you’re serving guests or want to impress, try plating individual portions with a dollop of the reserved roasted garlic butter on top. You can also serve this Mushroom Potato Casserole with Roasted Garlic and Bean Stew Recipe in vibrant ceramic dishes or rustic cast iron skillets for a warm, inviting presentation that is as charming as it is delicious.

Make Ahead and Storage

Storing Leftovers

This casserole keeps well in an airtight container in the refrigerator for up to 4 days. The flavors even deepen after a day or two, so leftovers can taste even more delicious. Just be sure to cover it tightly to keep the potatoes from drying out.

Freezing

If you want to save some for later, this dish freezes wonderfully. Store it in a freezer-safe container for up to 3 months. When freezing, it’s best to undercook the potatoes slightly, so they don’t become mushy when reheated.

Reheating

To reheat, thaw overnight in the fridge if frozen, then warm in the oven at 350°F (175°C) for about 20-30 minutes until hot and bubbly. You can brush a little extra butter or oil on the top to refresh the golden crust when reheating.

FAQs

Can I use other types of mushrooms in this recipe?

Absolutely! Cremini, shiitake, or portobello mushrooms all work beautifully. Each variety offers its own unique flavor and texture, so feel free to experiment with what you love or have on hand.

Is this recipe vegan and gluten-free?

Yes, this Mushroom Potato Casserole with Roasted Garlic and Bean Stew Recipe can be made completely vegan by using vegan butter and gluten-free soy sauce alternatives like tamari. Just be sure your stock and cornstarch are also gluten-free.

Can I substitute the white beans?

Cannellini or Great Northern beans are perfect substitutes. They provide similar creaminess and mild flavor without overpowering the dish.

What if I don’t have red wine?

No problem at all! Use a combination of balsamic vinegar and vegetable stock to mimic the acidity and depth that red wine adds, maintaining the stew’s rich flavor.

How do I know when the potatoes are done baking?

They should be fork-tender and golden on top. The edges will appear slightly crisp, and you can gently press a knife through a slice to check tenderness during the last 10 minutes of baking.

Final Thoughts

This Mushroom Potato Casserole with Roasted Garlic and Bean Stew Recipe is a timeless dish that brings comfort and elegance in equal measure. It’s a wonderful option to share with family or friends, and its warm, inviting flavors are sure to become a favorite in your recipe collection. Don’t hesitate to give it a try—you’ll love how this cozy casserole fills your kitchen with irresistible aromas and your heart with pure satisfaction.