Green Bean and Mushroom Casserole

I’ll admit it–I love the green bean casserole with canned soup and French’s onions, but I wanted to make a homemade version of this classic holiday side dish. This from-scratch homemade green bean and mushroom casserole recipe was a fun recipe to create, and it tasted wonderful; we all loved it except for my son. When I asked him why he didn’t like it, he said, “I just didn’t”. Oh well–you can’t please them all. This easy green bean side dish recipe paired nicely with slow-roasted beef, cream cheese mashed potatoes, and some dinner rolls.

Green Bean and Mushroom Casserole:

Ingredients:

• 16 oz fresh green beans, ends trimmed
• 4 tbsp butter (divided)
• 8 oz button mushrooms, sliced
• 1 shallot, sliced thinly
• 1 clove of garlic
• 2 tbsp flour
• 1 cup of whole milk
• Sea salt and freshly cracked pepper, to taste
• French’s fried onions

How to Make a Green Bean and Mushroom Casserole

Blanch the green beans in a pot of boiling water for 3-4 minutes or until just tender. Strain the green beans and rinse them under cold water to stop them from cooking.

Heat 2 tablespoons of butter in a skillet over medium-high heat. Once the pan is hot, add the mushrooms and cook, without stirring, for 2-3 minutes. Flip the mushrooms and continue cooking for 2-3 minutes, or until golden brown.

Add the shallot to the pan and sauté for 1 minute, stirring often.

Add the minced garlic to the skillet and cook, stirring constantly, for 1 minute. Season with a bit of sea salt, to taste. Remove the mushroom mixture from the skillet to a bowl and set it aside.

Place the skillet back on the stove and add the remaining 2 tablespoons of butter.

Once it has melted, add the flour and whisk for 1-2 minutes.

Slowly add the milk and whisk until thick and creamy. Season with sea salt and freshly cracked pepper, to taste.

Add the green beans and mushrooms to the mixture and toss to coat evenly.

Place the green bean mixture into the casserole dish and cover with a lid.

Place into the oven to bake for 20 minutes.

Remove from the oven and sprinkle generously with French’s fried onions.

Return the baking dish to the oven and bake for an additional 2-3 minutes or until the onions are golden brown. Be careful–the onions burn quickly.

Remove from the oven and serve. Enjoy.

 

Green Bean and Mushroom Casserole

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Prep Time: 15 minutes minutes

Course: Sides

Cuisine: American

Servings: 6

Author: Pam - For the Love of Cooking

Equipment

• Large Baking Dish
• Large pot
• Large skillet

Ingredients

• 16 oz fresh green beans ends trimmed
• 4 tbsp butter divided
• 8 oz button mushrooms sliced
• 1 shallot sliced thinly
• 1 clove of garlic
• 2 tbsp flour
• 1 cup of whole milk
• Sea salt and freshly cracked pepper to taste
• French's fried onions

Instructions

• Preheat the oven to 375 degrees. Coat a large baking dish with cooking spray.
• Blanch the green beans in a pot of boiling water for 3-4 minutes or until just tender. Strain the green beans and rinse them under cold water to stop them from cooking.
• Heat 2 tablespoons of butter in a skillet over medium-high heat. Once the pan is hot, add the mushrooms and cook, without stirring, for 2-3 minutes. Flip the mushrooms and continue cooking for 2-3 minutes, or until golden brown.
• Add the shallot to the pan and sauté for 1 minute, stirring often.
• Add the minced garlic to the skillet and cook, stirring constantly, for 1 minute. Season with a bit of sea salt, to taste. Remove the mushroom mixture from the skillet to a bowl and set it aside.
• Place the skillet back on the stove and add the remaining 2 tablespoons of butter.
• Once it has melted, add the flour and whisk for 1-2 minutes.
• Slowly add the milk and whisk until thick and creamy. Season with sea salt and freshly cracked pepper, to taste.
• Add the green beans and mushrooms to the mixture and toss to coat evenly.
• Place the green bean mixture into the casserole dish and cover with a lid.
• Place into the oven to bake for 20 minutes.
• Remove from the oven and sprinkle generously with French's fried onions.
• Return the baking dish to the oven and bake for an additional 2-3 minutes or until the onions are golden brown. Be careful–the onions burn quickly.
• Remove from the oven and serve. Enjoy.

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