Green Bean Casserole


  • 2 pounds fresh green beans, trimmed and cut into about 1-1/2-inch pieces.
  • 4 tablespoons butter
  • 1 pound mushrooms, sliced
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 cup flour
  • 1 1/2 cups mushroom or vegetable stock
  • 1 cup heavy cream
  • 1 container (6 ounces) French’s fried onions


  1. Preheat oven to 400 degrees and grease a 9-by-13-inch baking dish.
  2. In a stock pot, boil green beans in about 3 to 4 quarts of water until fork tender.
  3. Drain the green beans and pour them into the prepared baking dish.
  4. In the same pot (rinsed and dried), melt the butter and sauté the onions and mushrooms until the mushrooms have released their juice.
  5. Add in the garlic and sauté for about another minute.
  6. Sprinkle the flour, salt and black pepper over the mushrooms and onions, and mix until the flour is absorbed.
  7. Add in the mushroom or vegetable stock and bring to a simmer.
  8. Stir in the heavy cream and simmer for 8-10 minutes or until mixture thickens.
  9. Pour sauce over green beans, then add 1/2 cup of the fried onions and toss well to combine.
  10. Transfer the pan to the preheated oven and bake for 20 about minutes or until green beans reach desired doneness.
  11. Remove from oven and sprinkle the remaining fried onions on top.
  12. Return to the oven and bake for about another 5 minutes or until golden brown.

The original recipe for this incredible casserole can be found here.

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