Green Bean Casserole
October 3, 2024
You’ve heard the rumors, now meet the real thing: a can-free Green Bean Casserole! Green bean casserole is a Thanksgiving classic. It’s usually made with canned cream of mushroom soup, and there’s nothing wrong with that. It’s delicious. But this from-scratch version is creamy and cheddary, with a depth of flavor that’s hard to forget. The fresh mushrooms are a fun twist — and you get the satisfaction of having made it all from scratch.
SERVINGS
6
PREP TIME
20 min
COOK TIME
15 min
Ingredients
-
212-ounce packages frozen French-cut green beans
-
8ounces cremini mushrooms, quartered
-
3tablespoons unsalted butter
-
1small yellow onion, thinly sliced
-
1tablespoon chopped parsley
-
2tablespoons all-purpose flour
-
1/2teaspoon lemon zest
-
1/2teaspoon kosher salt
-
Cracked black pepper
-
1/2cup milk
-
1cup sour cream
-
1cup shredded cheddar cheese, divided
-
3ounces Crispy Fried Onions, divided
Directions
-
1
Heat oven to 350 F.
-
2
In a saucepan, add the green beans and fill with half an inch of water. Bring water to a boil and cook green beans for 5 minutes until tender and bright green. Drain and toss with mushrooms.
-
3
In a large skillet, melt the butter over medium heat. Add the yellow onions and parsley and cook until the onions are tender, 3 to 4 minutes.
-
4
Whisk in flour until blended, then mix in lemon zest, salt and a pinch of black pepper.
-
5
Gradually pour in milk, stirring constantly to prevent lumps, and then whisk in sour cream.
-
6
Once the sauce begins to bubble, stir in the mushrooms and green beans.
-
7
Remove skillet from heat and mix in half the cheese and fried onions. Spoon the mixture into a casserole dish and garnish with the remaining shredded cheese and fried onions.
-
8
Bake for 15 minutes until the cheese is melted. Serve immediately.
Recipe adapted from: allrecipes