Green Bean Casserole
This Green Bean Casserole is comfort food supreme! This homemade side dish is creamy and delicious. The sauce is made from scratch – no canned soup.
I could not stop eating this Green Bean Casserole! I don’t know if it was the creamy mushroom sauce, tender green beans or the caramelized onions. Or maybe it was everything combined? Anyways, it was pure magic.
Most Green Bean Casseroles have canned soup in them. I have nothing against canned soups and use them all the time in my recipes. However, this particular recipe is from scratch – no canned soup. Don’t worry, it’s still easy to make. I don’t like complicated recipes.
It’s a few steps to make, but the end result is so worth it. It makes a mouthwatering side dish to your holiday table. Thanksgiving will be here before we know it and it will grace our family’s dinner table. I know everyone is going to love it.
My brother-in-law always whips up the most amazing recipes for our extended family dinners. I think this recipe has the potential to top even his best creations. Watch out, Jamie!
How to Make Green Bean Casserole
The first step is to make the deliciously creamy mushroom sauce. In a medium saucepan, whisk together heavy cream, flour, butter, garlic, salt and pepper over medium-low heat. Keep whisking until it thickens up. Add in the mushrooms and simmer on for another 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Blanch the green beans for 60 seconds. Drain and rinse in cold water to stop the cooking process.
In skillet, add the olive oil and cook the onions until they start to brown.
Now it’s time to assemble and bake! Spread the green beans in a 9×13 casserole dish. Pour the mushroom sauce on top. Spread the onions on top of the sauce. Put in the oven to bake for 30 minutes.
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For more crowd-pleasing casseroles to serve, try my Sweet Potato Casserole, Cabbage Roll Casserole and Cheesy Corn Casserole.
You’ll also love these Chili Buttered Green Beans and Cheesy Zucchini Bake.
Green Bean Casserole
Ingredients
- 2 cups heavy cream
- 2 tbsp all-purpose flour
- ½ cup butter
- 3 garlic cloves minced
- 1 cup button mushrooms quartered
- 2 lb green beans trimmed
- 1 tbsp extra virgin olive oil
- 1 onion sliced
- salt and pepper to taste
Instructions
- Preheat oven to 350°F.
- In a saucepan, whisk together heavy cream, flour, butter, garlic, salt and pepper over medium-low heat. Continue to whisk until thickened, about 5 minutes. Add mushrooms and simmer for another 15 minutes.
- Bring a large pot of salted water to a boil. Blanch the green beans for 60 seconds. Drain and rinse in cold water.
- Heat olive oil in a skillet over medium high heat. Add onions and cook until they start to brown.
- To assemble, spread green beans in a 9×13 inch casserole dish. Pour over the mushroom sauce. Spread onions on top. Bake, uncovered, for 30 minutes. Serve hot.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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This looks so good, and is making me so excited for thanksgiving!
Paige
http://thehappyflammily.com
Your Green Bean Casserole will be a big hit for our holiday meals this fall and winter! Thanks so much for sharing with us on Full Plate Thursday and have a great weekend!
Miz Helen
This looks so tasty and I love all those onions! Thank you for sharing at Celebrate It!
this casserole looks super yummy, better than the original in my opinion thanks for sharing
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