Green Bean Casserole recipe with homemade cream and mushroom soup and folded in green beans, topped with roasted onions is the perfect classic side dish for any meal. No need for canned soups - almost no effort for a homemade, easy, from scratch casserole you will love.
Course: Side Dishes
Keyword: casserole, green bean casserole, thanksgiving
1bag16 oz, french style frozen green beans, thawed
Preheat oven to 400 and grease a casserole dish. Set aside.
Add butter and garlic in a skillet and heat on medium until butter is melted.
Stir in flour, chicken broth, whole whipping cream, salt and pepper.
Cook on medium heat, whisking frequently.
Continue to whisk as mixture gets bubbly and begins to thicken - this takes about 8 minutes. You can turn your stove up or down depending on how fast its thickening.
Remove from heat and stir in fresh mushrooms, 1/2 cup French fried onions and (frozen but defrosted) French Style Green beans.
Mix all ingredients well.
Pour green bean mixture into prepared pan and spread evenly.
Sprinkle with remaining french friend onions on the top.
Bake for 15-20 minutes or until bubbly and heated through.
Let set for 5 minutes before serving.
Note on the casserole dish - I have dishes that go from the stove to the oven and that is the best way to handle this casserole. However, if you do not have that, simply use a pan for the first part of the recipe and transfer to a prepared casserole dish before baking.
You can find french style green beans in the frozen section of the store- just leave the bag in the fridge for a few hours to defrost naturally and drain any excess water.
In my store they sell 3.5 oz bags of French Fried Onions - I usually grab two and pour one in the mix and one for the topping.