Homemade Mushroom Green Bean Casserole
0 mins prep0 mins cook
A from-scratch upgrade to the classic holiday casserole—no canned soup, just real ingredients and a silky mushroom cream sauce that tastes so much better than anything from a can.
0 servings
What you need
Instructions
2 Blanch the green beans: Bring a large pot of salted water to a boil. Add green beans and cook for 5 minutes. 3 Drain and rinse with cold water to stop the cooking. This keeps them crisp and bright. 5 Make the homemade “cream of mushroom”: In a large skillet: Melt butter → add mushrooms and onions. Sauté until golden, about 6–7 minutes. 7 Add garlic and cook 1 more minute. 8 Sprinkle the flour over everything and stir to coat. 9 Slowly whisk in chicken broth. 10 Add half & half. 11 Season with salt, pepper, onion powder, and thyme. 12 Simmer 4–6 minutes until thickened and creamy. 13 Stir in parmesan if using. 14 Assemble 15 Assemble: Add blanched green beans into the mushroom sauce and toss to coat. 16 Transfer everything to a greased 9×13 baking dish. 17 Bake: 375°F for 20 minutes until bubbly. 18 Top with crispy fried onions. 19 Bake for an additional 5-10 minutes until bubbly and golden on top.View original recipe