Green Bean Casserole
Whip up a delicious dish for your Thanksgiving feast with this classic casserole recipe.
Prep time: 20 mins
Cook time: 1 hr. 5 mins
Total time: 1 hr. 25 mins
Yields: 6-8 servings
– Kosher salt
– 2 lbs. green beans, trimmed
– 12 tbsps. unsalted butter, divided
– 2 yellow onions, thinly sliced
– 1 lb. cremini mushrooms, sliced
– Freshly ground black pepper
– 4 cloves garlic, finely chopped
– 1/2 cup all-purpose flour
– 6 cups whole milk
– 1 1/2 cups French’s fried onions
Directions
Preheat the oven to 350 degrees F. Prepare an ice bath in a large bowl. In a large pot of generously salted boiling water, cook green beans until bright green, about 3 minutes. Using a slotted spoon or tongs, transfer beans to ice bath to cool. Drain and transfer to another large bowl.
In another large pot or saucepan over medium heat, melt 4 tbsps. butter. Add onion and a large pinch of salt and cook, stirring occasionally, until starting to soften, about 7 minutes. Add mushrooms and cook, stirring often, until mushrooms are browned, about 7 minutes more. Add garlic and cook, stirring, until fragrant, about 1 minute. Season with salt and pepper, then transfer onion mixture to bowl with green beans.
In the same pot over medium heat, melt remaining 8 tbsps. butter. Add flour and cook, whisking frequently, until golden and smells toasty, about 3 minutes. Gradually whisk in milk; season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until thickened, about 4 minutes. Add to bowl with green beans and stir to combine. Transfer to a 13” x 9” baking dish.
Bake green bean casserole until warmed through and bubbling, about 30 minutes.
Top with friend onions and continue to bake until warmed through, about 5 minutes more.
