Green Bean Casserole

A classic that belongs on every Thanksgiving table, this Green Bean Casserole is an almost made from scratch version that everyone will love.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 412kcal

Author Deborah Harroun

Ingredients

2 lbs fresh green beans ends snapped off
2 tablespoons extra virgin olive oil
1 large onion chopped
8 oz mushrooms sliced
3 cloves garlic minced
4 tablespoons butter
4 tablespoons flour
3 cups heavy whipping cream
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese
1 (6oz) package crispy fried onion strips

Instructions

Preheat the oven to 350ºF.
Bring a large pot of water to a boil. Add the green beans and cook for 6-7 minutes. Drain and transfer the green beans to an ice bath to stop the cooking.
Meanwhile, heat the 2 tablespoons of oil in a large skillet. Add the onions and cook until they start to soften. Add the mushrooms and continue to cook until the onions and mushrooms are both soft. Stir in the garlic and cook an additional 30 seconds. Transfer this mixture to a bowl and return the skillet to the stove.
Add the 4 tablespoons of butter and let it melt. Whisk in the flour and cook for a few minutes, until it has browned. Slowly whisk in the cream. Add the salt and pepper. Let the mixture cook, whisking often, until it has thickened, about 5 minutes. Taste, and add more seasoning, if needed.
Once thick, add the cooked onions and mushrooms back to the skillet along with the cheese. Stir to combine.
Drain the green beans and return them to the pot that you cooked them in. (You can also do this in your skillet if it is big enough.) Add the creamy sauce and stir to coat the green beans.
Pour the green bean mixture into a 9x13-inch baking dish. Transfer to the oven and bake for 30 minutes, until heated through and bubbling. Remove from the oven and sprinkle the fried onions over the top. Return to the oven for another 5 minutes.
Serve immediately.

Notes

Fresh green beans work best in this recipe, but if you can’t get them, you can use frozen. Canned green beans will work in a pinch, but they are not my favorite. If you use canned green beans, you do not need to boil them first.

To make ahead of time, prepare until right before baking. Do not add the French-fried onions. Cover with plastic wrap or foil and refrigerate for up to 3 days. Remove the dish from the refrigerator 30 minutes before baking, then bake as indicated in the recipe.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition