Green Bean Casserole

The Green Bean Casserole of your childhood holiday table is back and better than ever with fresh green beans. Come on. Don’t be shy. You know you want to try it.

Creamy mushrooms, tender green beans, crispy fried onions. Can you remember the last time you didn’t see Green Bean Casserole on a Thanksgiving dinner table? Me neither. Although, if you really want to change it up, you could skip it this year and make our delicious homemade Creamed Spinach.

Green Bean Casserole is a classic, comforting staple that’s been making families happy since the 1950s! This green bean casserole is made using fresh green beans and a homemade mushroom soup recipe, which we adapted from this Mushroom Gravy over on Cook the Story. No cans here.

The flavors are savory and creamy with a delicious crunch from the fried onions. It will remind you of home. You can even make it the day before your big dinner, refrigerate it and just heat it up when your guests arrive. Just leave off the fried onions until just before serving if you do this.

This recipe is so easy to make and comes together in just 25 minutes. You may end up serving this staple all year ‘round instead of just at Thanksgiving.

Green Bean Casserole

Contributor: Jamie Silva

The Green Bean Casserole of your childhood holiday table is back and better than ever with fresh green beans. Come on. Don’t be shy. You know you want to try it.

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• Author: Jamie Silva
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

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Ingredients

Units USM Scale 1x2x3x

• 1 Tbsp. salt
• 1 lb. fresh green beans, rinsed, trimmed and halved
• 6 Tbsp. unsalted butter, cut into pieces
• 6 Tbsp. all-purpose flour
• 1 cup nonfat milk
• 1 cup unsalted chicken stock
• 1/4 tsp. salt (or more to taste)
• 1/4 tsp. garlic powder
• 2 cups finely chopped mushrooms
• 1 can French’s fried onions (6 ounces)

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Instructions

1. Preheat oven to 400°F.
2. In a large pot, bring 3 quarts of water and salt to a boil. Add the beans and cook for 5
   minutes or until crisp and tender. Transfer beans immediately into a bowl of ice water to stop the cooking. Drain and set aside.
3. In a large cast iron skillet, melt butter over medium-high heat. Remove from heat. Whisk in flour until a smooth paste forms. Add in milk a bit at a time while whisking, making sure it stays smooth. Add in the stock a bit at a time while whisking, making sure it stays smooth. Return to medium-high heat. Stir until it comes to a boil and thickens. Remove from heat.
4. Put mushrooms in a microwave-safe bowl. Microwave on high for 30 seconds at a time until all are softened.
5. Stir mushrooms and any juices that are in the bowl into the skillet. Add green beans into the skillet and stir until they are evenly coated.
6. Top with fried onions then bake until top is golden brown and sauce is bubbling around edges, about 10-15 minutes. Remove from oven. Serve immediately.

Notes

Mushroom sauce adapted from this recipe on Cook The Story