I have never really been a fan of green bean casseroles and I think I now know the reason why. The canned cream of mushroom soup that’s always used in them.
I think I just hate all canned things for Thanksgiving. It’s supposed to be about fresh, made from scratch, homemade food, so the fact that canned is ever used is like sacrilege.
Sorry for the less than vibrant photo of this green bean casserole – it’s extremely hard to photograph a casserole, especially one that is swimming in mushroom sauce. Don’t let the photos deceive you though – this classic side dish has been moved up the list as to one of my favorites. The sauce is creamy and luscious and the fried onions on top are always what I end up picking from the casserole and adding more on my portion. Haha, they’re so addicting!
Green Bean Casserole
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 2 tbsp unsalted butter
- 1/4 cup all purpose flour
- 1 pound cremini mushrooms, sliced
- 1 medium onion, diced
- 1 cup chicken stock
- 1 cup heavy cream
- 2 pounds green beans, trimmed, halved and blanched
- 2 cups of French's fried onions
- Preheat oven to 375 degrees and grease a large casserole dish. I used an oval 2.5 quart casserole dish.
- In a large skillet, melt butter and add mushrooms and onions. Cook until tender, about 5 minutes.
- Add the flour and whisk to combine it. While whisking, slowly add the chicken stock then the cream.
- Bring to a simmer and let it cook until thickened, about 5 minutes. Add green beans and season with salt and pepper.
- Transfer mixture to prepared casserole dish and sprinkle fried onions on top.
- Bake for 30 minutes, or until mixture is bubbly.
- Let rest for 10 minutes before serving.