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Forget the canned green beans and mushroom soup! My Green Bean Casserole is made with fresh green beans and homemade mushroom sauce. So delish!
Can you believe that Thanksgiving is less than three weeks away? I’m always excited for this particular holiday. I love Thanksgiving because it is all about food, family, and being thankful for all of God’s blessings. I also love the cool weather and starting my day off with the Macy’s Thanksgiving Day Parade and a nice cup of hot coffee or tea.
It’s usually around this time when I start finalizing my Thanksgiving menu. Each year varies since my parents don’t always make it up here for the holiday. On those years I prefer to keep things low key by only making a turkey breast and a few side dishes. I was thinking about some of my favorite side dishes the other day and Green Bean Casserole came to mind.
Green Bean Casserole was a huge favorite when I was a kid. I would get so excited whenever my mom decided to make it for dinner. Green beans have always been one of my favorite veggies. I just saw the creamy soup and crunchy fried onions as an extra yummy element.
Now as an adult, I’m not that big of a fan of the canned soup and neither is Derek. A few years ago I decided to make my own made-from-scratch version of this popular side dish. I’m really happy with how it turned out.
It’s a really easy recipe and is definitely more flavorful than the made-from-cans version. I use fresh green beans that I blanch beforehand. You could do this the day before as part of your Thanksgiving meal preparations. I don’t know about you, but I try to do as much cooking as I possibly can the days leading up to Thanksgiving!
I then make a creamy mushroom sauce with fresh mushrooms, chicken stock, heavy cream, and a good amount of butter (It’s the holidays after all!) Premade french fried onions is my only shortcut, but in my
I only make this a
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Green Bean Casserole
- 1 ½ lbs green beans trimmed and halved
- 6 Tbsp butter
- 8 oz mushrooms sliced
- ¼ cup flour
- 2 cups chicken stock
- 1 cup heavy cream
- 2 cups French fried onions
- salt and pepper
- Start out by blanching the green beans, which you have trimmed and snapped, in salted boiling water for about 4 minutes. Drain the beans and rinse them with cold water.
- Sauté the mushrooms in 2 Tbsp of butter. Once the mushrooms liquid has been released, season them with salt and pepper.
- Once the liquid cooks up, add the rest of the butter.
- Add the flour to the mushrooms and let them cook for 1 – 2 minutes.
- Gradually add the chicken stock and follow up with the heavy cream. Cook until the sauce has thickened.
- Combine the green beans and 1 cup of the French fried onions with the mushroom sauce.
- Add the mixture to a buttered 9 x 13 casserole dish. Bake uncovered in a preheated 350-degree oven for 30 – 35 minutes.
- Remove from the oven and top the casserole with the remaining French fried onions. Bake for another 5 – 10 minutes. Remove from oven and serve.
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