I made this Green Bean Casserole for Thanksgiving. Rather than using the pre-made Cream of Mushroom soup, I made my own sauce. Wow! What a difference that made! You can use fresh, frozen, or canned green beans – preferably fresh. In this version, I used the pre-made French Onions but I think next time I will probably make my own. The next time you make Green Bean Casserole, I hope you will try my version. Let me know how it turns out.
Green Bean Casserole
(No Ratings Yet)
Loading...Green Bean Casserole
Ingredients
- 1 lb cut green beans
- 1 large can French-fried onions
- For the Sauce:
- 12 oz. mushrooms (white button or cremini)
- 2 tbsp unsalted butter
- ½ tsp black pepper
- ½ tsp salt
- 2 cloves minced garlic
- ¼ tsp freshly grated nutmeg
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
Instructions
Preheat oven to 475 degrees.
Bring large pot of water to a boil.
Add the green beans and 1-2 tbsp Kosher salt.
Blanch the beans for about 5 minutes, then drain.
Put the beans in a bowl of ice water to stop the cooking and set aside.
Melt butter in 12 in. skillet over medium-high heat.
Add the mushrooms, salt, and pepper. Cook 4-5 minutes.
Add the garlic and nutmeg. Cook another 1-2 minutes.
Add the flour, stir to combine, and cook about 2 minutes.
Add the chicken broth and simmer for 1-2 minutes.
Decrease heat to medium-low and add the half-and-half.
Stir the mixture until it thickens.
In a greased baking dish (13x9), add the green beans, ¼ of the French onions, and the sauce.
Top the mixture with the remaining French Onions.
Bake for 15 minutes or until the mixture is bubbly.
