Green Bean Casserole is a staple at Thanksgiving tables everywhere—its creamy sauce and crunchy fried onions are a comforting reminder of home and holiday, and Better Green Bean Casserole keeps the tradition alive with an updated version that has fresh and rich flavors, better texture, and brighter color.
Cream of mushroom soup is usually the base for green bean casserole, but using fresh mushrooms, onions, and garlic in a homemade cream sauce will have your guests asking for more. Instead of canned green beans, Better Green Bean Casserole uses blanched or steamed fresh—or frozen, if fresh is unavailable—green beans for better flavor, texture, and color.
Start by sautéing 8 ounces of sliced mushrooms in butter with a chopped onion and a minced garlic clove in an oven-proof skillet. (If you don’t have an oven-proof skillet, you can use a regular skillet and transfer to a baking dish before adding the French fried onion topping.)
When the mushrooms and onions are tender and starting to brown, add a tablespoon of flour and mix well. The flour added to the vegetables cooked in butter will the be thickening agent for the sauce. Heat for about one minute, stirring gently, then add a cup of heavy cream. Stir gently and add salt and pepper to taste.
Simmer over medium heat, stirring frequently, until sauce starts to thicken.
Add the steamed or blanched green beans and mix well.
Top with French fried onions and bake for 20-25 minutes at 350ºF or until heated through and the onions are starting to brown.
Better Green Bean Casserole
Ingredients
- 24 oz. fresh or frozen long slender green beans, blanched or lightly steamed
- 8 oz mushrooms, sliced
- 1 onion, chopped
- 1 clove garlic, minced
- 1-1/2 cups French fried onions
- 1 tbsp butter
- 1 cup heavy cream
- 1 tbsp flour
- 1 tsp. salt, or to taste
- 1 tsp. pepper, or to taste
Instructions
- Start by sautéing the sliced mushrooms in butter with a chopped onion and a minced garlic clove in an oven-proof skillet. (If you don't have an oven-proof skillet, you can use a regular skillet and transfer to a baking dish before adding the French fried onion topping.) When they are tender and starting to brown, add a tablespoon of flour and mix well.
- Heat for about one minute, stirring gently, then add the heavy cream. Stir gently and add salt and pepper to taste. Simmer over medium heat, stirring frequently, until sauce starts to thicken.
- Add the steamed or blanched green beans and mix well.
- Top with French fried onions and bake for 20-25 minutes at 350ºF or until heated through and the onions start to brown.
Notes
Nutrition
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