Green Bean Casserole from Scratch
Traditional Green Bean Casserole made from scratch. This simple mushroom cream sauce makes this classic Thanksgiving Day side dish so much better.
Ingredients
- 24 ounces green beans fresh or frozen
- 3 tablespoons butter
- ¾ Cuc onion small diced
- ½ cup button mushrooms finely chopped
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 ½ cups milk
- 1 ½ - 2 teaspoons salt
- ½ teaspoon black pepper
- 6 ounces fried onions such as French's Fried Onions
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat an oven to 350° F. Lightly grease a 2-quart baking dish.
- In a large pot of water add 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 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. Stir in the garlic. Cook for 30 seconds.
- Add the flour to the mushroom mixture and mix until well combined. Now slowly add in the chicken stock, and milk, whisking to prevent any clumps from forming.
- 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!
Tried this recipe?Let us know how it was!