Name: Homemade Mushroom Green Bean Casserole
Yield: 4
Cuisine: American
Ingredients: Organic Onion; O Organics Green Beans, Organic, Whole; Fresh Gourmet Crispy Onions, Garlic Pepper; Horizon Organic Half & Half; Morton Iodized Salt, 26 Ounce; Litehouse Freeze Dried Thyme; Challenge Butter, Unsalted, European Style; McCormick Gourmet™ Organic Onion Powder; mushrooms; Napoleon Co. Grille Garlic Cloves; SIGNATURE SELECTS Black Pepper, Ground; Kitchen Basics Chicken Bone Broth; Bob's Red Mill 1-to-1 Baking Flour, Gluten Free; Kraft Parmesan Grated Cheese

Blanch the green beans: Bring a large pot of salted water to a boil. Add green beans and cook for 5 minutes.

Drain and rinse with cold water to stop the cooking. This keeps them crisp and bright.

Make the homemade “cream of mushroom”: In a large skillet: Melt butter → add mushrooms and onions. Sauté until golden, about 6–7 minutes.

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Add garlic and cook 1 more minute.
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Sprinkle the flour over everything and stir to coat.

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Slowly whisk in chicken broth.
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Add half & half.
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Season with salt, pepper, onion powder, and thyme.

Simmer 4–6 minutes until thickened and creamy.

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Stir in parmesan if using.
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Assemble
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Assemble: Add blanched green beans into the mushroom sauce and toss to coat.

Transfer everything to a greased 9×13 baking dish.

Bake: 375°F for 20 minutes until bubbly.

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Top with crispy fried onions.
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Bake for an additional 5-10 minutes until bubbly and golden on top.

Homemade Mushroom Green Bean Casserole

Serves 2

0 mins total

What you need

For the casserole:

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