Green Bean Casserole

Green Bean Casserole

This Green Bean Casserole recipe is sure to become your new favorite Thanksgiving side dish. The homemade cream of mushroom soup is incredibly rich and indulgent and the green beans have such an incredible flavor from sauteéing in garlic and butter until perfectly crisp-tender. Then tossed with French’s fried onion and baked until golden brown and bubbly and ready to be enjoyed! 

Green Bean Casserole 

Green Bean Casserole Ingredients:

Fresh green beans: Do your green bean casserole justice and skip the canned green beans. Fresh is so much better, and as a recipe with so few components, it’s extra important to use the best ingredients. 

Homemade Cream of Mushroom Soup: If you’ve never made homemade cream of mushroom soup you don’t know what you’re missing. Creamy and so much flavor from the mushrooms, chopped onions, red wine, and heavy cream. It takes the green bean casserole to a whole other playing field.

French’s Fried Onions: Crispy fried onions are essential for green bean casserole. I’m not a fan of making fried food at home, and store-bought fried onions are pretty dang good. 

How to Make Green Bean Casserole:

Preheat oven to 350° and spray a casserole dish with non-stick cooking spray

For the Green Beans:

Trim the green beans and cut in half. Bring 1/4 cup of water to a boil in a medium pot. Insert a steamer basket and add the green beans. Steam for 15 minutes until mostly soft. Melt the butter in a medium saucepan and add chopped garlic to sauteé 2 minutes. Add the green beans, season with salt and pepper, and sauteé 10 minutes. Set aside.

For the Cream of Mushroom Soup:

Rinse the mushrooms and use a paper towel to wipe off any dirt. Trim the stems and cut into half-inch slices. Melt the butter in a medium pot. Add the sliced mushrooms, season with salt and pepper, and sauteé until they start to release their juices, 10-15 minutes. Then, add the chopped onions and red wine and cook an additional 5 minutes, stirring occasionally. Stir in the flour making sure the mushrooms are evenly coated. Add the chicken broth and bring to a boil. Reduce heat to medium and stir continuously until thick, about 7 minutes, or longer if you prefer a thicker soup. Reduce the heat to low and stir in the heavy cream.

Assemble and Bake the Casserole:

Mix the green beans, mushroom soup, and fried onions and pour into your prepared casserole dish. Bake in the oven for 30 minutes. Top with more fried onions and bake an additional 5-10 minutes, until golden brown and bubbly.

 

Green Bean Casserole

Green Bean Casserole
Print Recipe
5 from 1 vote

Green Bean Casserole

Green Bean Casserole with Homemade Cream of Mushroom Soup
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: Green Bean Casserole, Homemade, Thanksgiving Recipes
Servings: 4 people
Calories: 200kcal
Cost: $5

Ingredients

  • cups French fried onions

For the Green Beans

  • 3 cups green beans trimmed and cut in half
  • 2 tbsp. butter
  • 4 cloves garlic
  • ¼ tsp. salt

For the Cream of Mushroom Soup

  • ½ cup butter
  • 1 lb. white mushrooms sliced
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 cup onion chopped
  • ¼ cup flour
  • 1 tbsp. dry red wine
  • 4 cups chicken broth
  • ½ cup heavy cream

Instructions

  • Preheat oven to 350° and spray a casserole dish with non-stick cooking spray

For the Green Beans:

  • Trim the green beans and cut in half. Bring 1/4 cup of water to a boil in a medium pot. Insert a steamer basket and add the green beans.
  • Steam for 15 minutes until mostly soft. Melt the butter in a medium saucepan and add chopped garlic to sauteé 2 minutes. Add the green beans, season with salt and pepper, and sauteé 10 minutes. Set aside.

For the Cream of Mushroom Soup:

  • Rinse the mushrooms and use a paper towel to wipe off any dirt. Trim the stems and cut into half-inch slices.
  • Melt the butter in a medium pot. Add the sliced mushrooms, season with salt and pepper, and sauteé until they start to release their juices, 10-15 minutes.
  • Add the chopped onions and red wine and cook an additional 5 minutes, stirring occasionally.
  • Stir in the flour making sure the mushrooms are evenly coated. Add the chicken broth and bring to a boil.
  • Reduce heat to medium and stir continuously until thick, about 7 minutes, or longer if you prefer a thicker soup. Reduce the heat to low and stir in the heavy cream.

Assemble and Bake:

  • Mix the green beans, mushroom soup, and fried onions together and pour into your prepared casserole dish. Bake in the oven for 30 minutes.
  • Top with more fried onions and bake an additional 5-10 minutes, until golden brown and bubbly.

Notes

Leftovers last in the fridge for 1 week.

Nutrition

Calories: 200kcal
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