Homemade Green Bean Casserole
This Homemade Green Bean Casserole is a traditional recipe made from scratch with fresh green beans and a homemade mushroom sauce and is perfect Thanksgiving side dish.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
- 1 1/2 pounds fresh green beans trimmed
- 3 tablespoons butter
- 1/2 onion thinly sliced
- 1 clove garlic minced
- 1/2 pound white button mushrooms sliced or chopped
- salt and pepper to taste
- 3 tablespoons flour
- 1 cup low sodium chicken stock
- 1/2 teaspoon Worcestershire
- 1 cup heavy cream (or half-and-half or milk)
- 1 can french fried onions
Preheat the oven to 375 degrees F.
Bring a large pot of water to a rolling boil. Add a generous amount of salt, and add the green beans and cook for 5 to 6 minutes. Remove the green beans, and place them in a bowl filled with ice water. Remove and set aside to dry. (The ice water stops the green beans from cooking.)
Melt butter in a large skillet over medium heat. Add the onions and cook until softened. Add the mushrooms and cook until lightly browned. Add salt and pepper to taste. Add the flour and stir to coat the mushrooms and onions. Slowly pour in the chicken broth, whisking vigorously to remove any lumps. Pour in the heavy cream (or half and half or milk). Simmer for 3 minutes stirring continuously. Add more salt and pepper as needed.
In a 9-by-13-inch baking dish, sprayed with cooking spray, add the green beans, and then pour the mushroom cream sauce over them. Stir until all the green beans are covered with the mushroom sauce. Sprinkle the fried onions over the top.
Bake for about 25 minutes. Let the casserole rest for 5 minutes. Serve.
Calories: 192kcal | Carbohydrates: 11g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 69mg | Potassium: 327mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1155IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 1mg