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 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
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.
This is MY all time favorite side dish. Ever. I love it!
Oooh, I love green bean casserole and I especially love your homemade version! It seems like most homemade ones skip the French’s onions but that’s the best part! Love it!
I’ve never had green bean casserole but I love the idea of those crispy onions on top!
Casseroles are seriously the least photogenic food group ever! This still looks yummy to me though.
It seems like you did an awesome job losing the can, but still keeping the comfort of this T-day classic. Your series has me totally pumped for an awesome stretch of eating this Thursday!
I just made my first green bean casserole this week too – homemade is definitely the way to go! Yours looks awesome, total comfort food :)
LOVE this, Julie! Green bean casserole is like my all time guilty pleasure dish – and yours looks divine!
I agree…..canned for Thanksgiving should be banned!
Bubba’s mama LOVES green bean casserole, but our family usually cheats and makes it with canned sauce. Not this year … emailing her your recipe right this second!
Yay!! I hope you and your family enjoy!
i love the lay out of your blog. glad i found out. beans are cheap at the moment which is great fo a recipe like this!
can you make this ahead of time?
Yes. Just pop back in oven for 30 minutes to re-heat and stir around.
Me too! Not a fan of green bean casserole, so everytime I have this, I always add lots of crunchiness (onion) on top to overcome the flavor. But yours looks sooo amazing, especially with the combination of mushroom. Delicious!
Don’t mind me, I’m just eyeing the fried onions because omg they’re the devil. Well, one of the many. I eat straight from that damn container.
You had me at fried onions… Im sold
One of my absolute faves for Thanksgiving!!! LOVE!
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!
Loved this recipe. So much better with fresh green beans.
Delicious and rich! Added a couple dashes of nutmeg and a pinch of thyme to the sauce .
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!
Yes, you can use frozen!