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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.


You don’t have to use the whole cup of onions for the topping, you’d be fine with a half cup, but my husband is a major French fried onion fan, so that’s why this recipe is a little heavy on them.