A homemade version of the popular and traditional side dish at Thanksgiving. This green bean casserole recipe will be one of your go-to recipes every year after you try it!
There are certain dishes that should always on a holiday table and this green bean casserole recipe is definitely one of them. Always one of the first to be finished and loved by everyone, green bean casserole is a staple and should be around all year to be honest. The creamy mushroom sauce layer has traditionally been made using Campbell’s Soup and yes, that can be a huge timesaver, but making your own homemade mushroom sauce is really easy and the taste is much better than the soup version. One thing I do agree on adding is still the crispy onion straws from French’s. You can find recipes with homemade onion straws but that’s a recipe for another day.
FAQ’s about this green bean casserole recipe
Yes, you can make it right up to the point of being ready just to bake in the oven. Make the sauce and put the casserole together the night before. Add the dried onions just before you place in the oven.
In a sealed container is great, but I guarantee you won’t have any leftovers.
Yes, if you don’t they can still have a chewy texture and It only takes a few minutes.
The sauce may not have been cooked long enough to thicken. You can fix this issue by adding a cornstarch slurry and cooking it for another few minutes. A slurry is made up of 1 tbsp cornstarch and 1-2 tbsp of water combined.
What are Crimini mushrooms?
These are essentially brown mushrooms which are more mature than your everyday white button mushrooms. Benefits include a better flavor, a firmer mushroom so ideal for robust recipes and long cooking and just as easy to source as white mushrooms.
more tasty holiday side dishes
Green Bean Casserole Recipe
- 1 pound green beans
- 2 tbsp olive oil
- ½ onion, sliced thinly
- 2 tbsp minced garlic
- 8 ounces Crimini mushrooms, sliced
- 4 tbsp butter
- ¼ cup all purpose flour
- 2 cups whole milk
- 1 cup vegetable or chicken stock
- 1 tsp salt
- ½ tsp black pepper
- 8 ounces French's dried onions
- Preheat the oven to 375°F. Spray a 9 x 13 inch baking dish with non stick spray.
- Slice the ends from the beans and place in a pot of boiling water.
- Cook the beans for 2-3 minutes and then drain the water from the pot.
- Place the drained beans under the cold tap and run the water over the beans to stop cooking them any longer. Set aside.
- In a large pan, heat the olive oil until warm and add the onion.
- Cook until soft and then add the mushrooms.
- Sauté the mushrooms, onions and garlic until the mushrooms are soft and have released their liquid.
- Transfer the onions and mushrooms to a dish.
- Using the same pan you used to cook the mushrooms, melt the butter over a medium heat and then add the flour.
- Whisk the flour and butter together until it turns a slight golden color.
- Gradually add the milk and stock making sure to whisk well after each addition.
- Add the mushrooms and onions into the sauce and season with salt and pepper.
- Add the drained green beans to your 9 x 13 inch baking dish.
- Pour the mushroom sauce over the beans and gently stir together.
- Sprinkle the dried onions over the casserole and bake in the oven for 15-20 minutes and the casserole is bubbling around the edges.
- Serve at once.