Green Bean Casserole from Scratch
Traditional Green Bean Casserole made from scratch. This simple mushroom cream sauce will make this loved Thanksgiving Day side dish so much better.
Ingredients
- 24 oz green beans fresh or frozen
- 1 Tablespoon olive oil
- 2 tablespoon butter
- ¾ Cup onion small diced
- ½ Cup button mushrooms finely chopped
- 3 tablespoon all-purpose flour
- 1 Cup chicken stock
- 1 ½ cup milk
- 1 ¼ to 1 ½ teaspoon salt
- To Taste black pepper
- 3-4 oz fried onions such as French's fried onions
Instructions
- Preheat an oven to 350° F. Lightly grease a 2-quart baking dish.
- Bring a medium pot ¾ of the way full to a boil. Add in the green beans, bring to a simmer, cover and cook for 6 minutes. Drain off the water and cool completely with cold water.
- In a large skillet over medium heat add the olive oil, once hot add in the butter. Add in the onions and mushrooms and sauté until the onions are tender, approximately 6 minutes. If the onions start to brown turn the heat down a little.
- Add the flour to the mushroom mixture and mix until well combined. Now slowly add in the chicken stock, whisking to prevent any clumps from forming.
- Whisk in the milk and continue cooking until the sauce has thickened enough to coat the back of a spoon. Season with salt and pepper. Remove from the heat.
- In a large bowl combine the mushroom sauce and green beans. Stir until well combined. Pour into the prepared baking dish. Top with fried onions.
- Bake for 30 minutes covered. After 30 minutes remove the lid and bake for an additional 5 minutes. Enjoy!