Classic Green Bean Casserole
Fresh green beans, a full pound of browned mushrooms, a golden pile of crispy onions on top, and no canned mushroom soup needed! ♡
The sauce here is made from scratch, and I promise it’s worth the extra few minutes at the stove. A full pound of browned baby bella mushrooms simmers with garlic, fresh thyme and half-and-half, then a little Dijon, soy sauce and freshly grated Parmesan turn it into a silky, savory sauce. The green beans also get a quick blanch first so they stay crisp-tender, and then everything is folded together and baked in one dish.
And of course, we have to add crispy fried onions on top! They’re the one nostalgic shortcut we’re keeping here, and they go on for the last 5 minutes of baking so they turn golden while the casserole bubbles underneath.
Everyone who has tried this recipe raves about it, so I highly recommend adding it to your Thanksgiving or holiday menu. Let’s make some green bean casserole!