Get rid of your canned green beans and canned mushroom soup! You don't need them here.
Homemade is just 1000x better. You'll be surprised how easy it is to make.
Fresh green beans are the way to go, so trust the process.
There's a reason why this dish makes it on every family's dinner table on Thanksgiving day...Not just because of the crispy fried onions, but because it's just TRADITION. Nothing breaks tradition.
Once you give this recipe a try, you'll never go back to the canned stuff.
Your family will very much appreciate it :)
Green Bean Casserole with Mushroom Cream Sauce
2 lbs green beans, trimmed and cut in half
16 oz cremini mushroom, sliced
1 cup grated parmesan
⅔ cup heavy cream
1 cup chicken broth or stock
1 cup milk
1 large shallot or quarter purple onion, diced
2 cloves garlic, minced
½ tsp crushed red pepper flakes
3 tbsp butter
2 tbsp flour
½ tsp salt
½ tsp fresh cracked pepper
Crispy Fried Onions, 6 oz package
Preheat the oven to 350 degrees Fahrenheit and butter a 9x13 baking dish.
Bring a large pot of water to boil, sprinkle in some salt to the water, then add the green beans to the pot. Boil for about 12-15 minutes (depending on how crunchy or soft you want them). Drain and place in an ice bath (large bowl of ice and water) to completely stop the cooking.
Meanwhile, heat a large wide skillet to medium low. Melt the butter, then add the garlic, shallots and mushrooms. Saute the vegetables for about 5 minutes, then sprinkle the flour and stir continuously for about 2 minutes.
Slowly pour the chicken broth. Allow to simmer for about 2 minutes.The, slowly pour the cream and the milk, whisking continuously. Once its completely warmed through, sprinkle the parmesan into the sauce. Simmer on low heat and stir occasionally for 10-12 minutes, till slightly thickened.
Place the cooked green beans in the baking dish and pour over the mushroom cream sauce. Then, sprinkle an even layer of the crispy fried onions. Cover with foil and bake for about 25-30 minutes.