Your Thanksgiving table wouldn't be complete without traditional casseroles. That's why we partnered with OxiClean for this post.
Green bean casserole is a must make when you're putting together a traditional Thanksgiving spread. And if you're used to whipping it up the basic way (with a can of cream of mushroom soup) you can make it from scratch with this easy recipe. It's still creamy and filled with hints of mushroom and garlic but a touch more grown up. But stick with tradition and use store-purchased french friend onions, which also saves you time in the kitchen
- 1 tablespoon butter
1 shallot, sliced then chopped
2 cloves garlic, chopped
1/2 cup mushrooms, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup flour
2 pounds green beans, cleaned and trimmed
2 cups milk
1 cup stock
1 cup french fried onions
- Preheat your oven to 350ºF.
- Place a saucepan over medium heat and add the butter, shallots, garlic, and mushrooms. Cook for 5 minutes, or until the onion is just translucent.
- Turn down the heat and sprinkle in the flour, stirring until incorporated. Cook for 3 more minutes.
- Slowly stream in the milk while whisking. The mixture should thicken. Whisk in the stock then let come to a simmer. Remove from the heat and set aside.
- Bring a small stock pot filled with salted water to a boil then add the green beans, cooking until they are just tender. Drain and add to a bowl of ice water to shock the beans, stopping the cooking process. This also keeps them nice and green in the casserole.
- Place the green beans in the bottom of a 2-quart casserole pan then cover with the mushroom sauce. Top with fried onions and bake for 20 minutes or the top has slightly browned.
- Let set for 10 minutes before serving.
- Side Dishes
- North American
- 8 servings
- Total Time
- 44 minutes, 59 seconds