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Green Bean Casserole Recipe

A homemade version of the popular and traditional side dish at Thanksgiving. This green bean casserole recipe will be one of your go-to's every year after you try it!
Course Side Dish
Cuisine American
Prep Time 30 minutes
Servings 8
Author foodnessgracious


  • 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.