Classic Green Bean Casserole

Classic Green Bean Casserole

Prep Time Prep: 10m Cook Time Cook: PT0S Total Time Total: 55m

Yield: 6

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Thanksgiving, side dish

Is it even Thanksgiving without this classic side on the table?! We skip the cream of mushroom soup in favor of making our own cream sauce, but you can totally swap it in. Don't worry, there are plenty of French's fried onions on top.

  • 1 lb. green beans, trimmed
  • 6 tbsp. butter, divided
  • 1 onion, sliced into half moons
  • 8 oz. sliced mushrooms
  • Kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 c. flour
  • 3 c. whole milk
  • 1 1/2 c. French's fried onions
  1. Preheat oven to 350°. Prepare an ice bath: In a large pot of boiling water, add green beans and cook until bright green, about 6 minutes. With a slotted spoon or tongs, quickly transfer green beans to ice bath to cool, then drain and transfer to a large bowl. In a large ovenproof skillet over medium heat, melt 2 tablespoons butter. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Add mushrooms and season with salt and pepper. Cook, stirring often, until mushrooms are golden, about 5 minutes more. Stir in garlic and cook until fragrant, 1 minute, then transfer mixture to green bean bowl. In same skillet over medium heat, melt remaining 4 tablespoons butter. Whisk in flour and cook until golden, about 2 minutes. Gradually whisk in milk and season with salt and pepper. Bring to a simmer and cook until thickened, about 4 minutes. Remove from heat, then add green bean mixture and toss until even combined. Bake until warmed through and bubbling, about 30 minutes. Top with fried onions and bake 5 minutes more. 

Ingredients

  • 1 lb. green beans, trimmed
  • 6 tbsp. butter, divided
  • 1 onion, sliced into half moons
  • 8 oz. sliced mushrooms
  • Kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 c. flour
  • 3 c. whole milk
  • 1 1/2 c. French's fried onions

Instructions

  1. Preheat oven to 350°. Prepare an ice bath: In a large pot of boiling water, add green beans and cook until bright green, about 6 minutes. With a slotted spoon or tongs, quickly transfer green beans to ice bath to cool, then drain and transfer to a large bowl. In a large ovenproof skillet over medium heat, melt 2 tablespoons butter. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Add mushrooms and season with salt and pepper. Cook, stirring often, until mushrooms are golden, about 5 minutes more. Stir in garlic and cook until fragrant, 1 minute, then transfer mixture to green bean bowl. In same skillet over medium heat, melt remaining 4 tablespoons butter. Whisk in flour and cook until golden, about 2 minutes. Gradually whisk in milk and season with salt and pepper. Bring to a simmer and cook until thickened, about 4 minutes. Remove from heat, then add green bean mixture and toss until even combined. Bake until warmed through and bubbling, about 30 minutes. Top with fried onions and bake 5 minutes more.