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Green Bean Casserole

Believe it or not, this Thanksgiving classic green bean casserole can actually be made even better with a homemade cream of mushroom sauce.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb fresh green beans rinsed and trimmed
  • 2 tbsp unsalted butter
  • 8 oz mushrooms halved then sliced
  • salt and pepper to taste
  • 1 tbsp minced garlic
  • 2 tbsp flour
  • 1 cup low sodium chicken broth
  • 1¼ cup half and half or 1 cup whole milk
  • 1 cup fried onions
Alternatively
  • 1½ 10.5oz cans cream of mushroom soup

Method
 

  1. Preheat the oven to 400°
  2. In a large pot, bring heavily salted water to a boil. Add in green beans and cook for 4-5 minutes or until bright green. Drain and immediately add to a bowl of ice water to stop the cooking process. Cool for one minute and drain again. Set aside
  3. In a large saucepan, melt butter and add sauteed mushrooms and sprinkle with salt and pepper. Cook 3-4 minutes or until tender
  4. Add garlic and cook an additional minute. Sprinkle with flour and stir to coat
  5. Add in chicken stock/broth and bring to a simmer. Cook for 3-4 minutes or until it is thick and pasty.
  6. Reduce heat to low and add in half and half. Gently simmer for 8-10 minutes or until thick enough to coat a spoon. Taste and season accordingly.
  7. Remove from heat and add in green beans and ⅓ cup of onions. Stir to combine.
  8. Pour mixture into a greased baking dish and top with remaining fried onions.
  9. Bake for 10-12 minutes or until the onions are golden brown and the sauce is bubbling.
Alternatively
  1. Combine canned cream of mushroom soup with drained green beans and ⅓ cup of fried onions. Pour in baking dish, top with remaining onions, and bake 15-20 minutes