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
Ingredients
- 2 tablespoon unsalted butter
- ¼ 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
Instructions
- 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.
Recipe Notes
YOUR NOTES
NUTRITION FACTS
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Paige
Sunday 28th of November 2021
I make this green bean casserole every holiday and have for years now. It is SO GOOD. It’s not difficult and the extra effort it takes compared to the canned dish is 100% worth it.
Sylvanna
Tuesday 20th of November 2018
I will be making this for the first time ever this TDay and I was wondering could i use frozen beans?? I will definitely be back to give this recipe a proper review once we are done eating it!
Julie Wampler
Wednesday 21st of November 2018
Yes, you can use frozen!
Suzyq
Monday 27th of November 2017
Delicious and rich! Added a couple dashes of nutmeg and a pinch of thyme to the sauce .
roma
Saturday 29th of December 2012
Loved this recipe. So much better with fresh green beans.
Tracy
Thursday 22nd of November 2012
I made this casserole this morning for our Thanksgiving meal (that we just finished up). My group of 10 LOVED (loved, loved) this dish. I have been asked to throw away our old recipe (canned this and that) and make this our new family casserole. Thank you so much for posting! For the record, I subbed 1/2 and 1/2 for the heavy cream, bc I forgot to buy cream. Also, I baked at 350 degrees for 40 minutes to time it with the other dishes and added the fried onions only during the last 15 minutes of cooking. Happy Thanksgiving!