Green bean casserole
Casseroles, Dinners, Fridge/Freezer meals, Holiday, Side Dishes
Ingredients
3 cans green beans (14.5 oz) or about 5 1/2 cups fresh, blanched green beans
2 cups fresh mushroom slices or 1 cup canned mushroom slices
1/2 large onion, chopped
8 T. Unsalted butter
8 T. AP flour
Salt and pepper
Garlic powder
4 cups cream, 2 cups cream and 2 cups of milk, 4 cups half and half, 3 cups evaporated milk and 1 cup milk, or 4 cups of whole milk
1-2 cups French fried onions
2 qt. Baking dish or foil pan
Directions
Preheat your oven to 350 degrees.
Melt your butter in a large pan. Add the mushrooms and onions and sauté until soft and lightly browned. If you are using fresh mushrooms, they will need to cook for awhile before the onion is added.
Stir in the flour and cook for 3 minutes.
Stir in the cream and/or milk, and cook until thick. Add salt, pepper, and garlic powder as desired.
Optional: Put the mixture in a food processor and blend to desired consistency. Return to pan and thicken more if needed.
Stir in the green beans.
Spoon into your dish, stir in a handful of fried onions, top with fried onions, and bake 15-20 minutes, until browned.
Make ahead 2-3 days:
Prepare the cream of mushroom soup, cool, and stir together with the green beans. Spoon into your baking dish, cover, and refrigerate.
Uncover. Bake 10 minutes at a time until warmed through, stirring when you check it.
Stir in a handful of fried onions, top with more fried onions, and bake 15-20 minutes, until browned.