The best Green Bean Casserole recipe made with tender green beans, savory mushrooms and a rich, homemade cream sauce all topped with a golden, crispy layer of fried onions – amazing! Such a delicious combination of flavors and textures that is perfect for the holidays! This classic green bean casserole recipe is made from scratch with a homemade mushroom cream sauce – so yummy!
Ingredients
- 2 pounds fresh green beans rinsed and trimmed
- 1 tablespoon sea salt kosher salt
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion diced
- 4 tablespoons unsalted butter divided
- 8 to 10 ounces mushrooms sliced, quartered or chopped
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 2 cloves garlic minced
- 2 tablespoons all purpose flour
- ½ cup chicken stock low sodium
- 2 cups half and half
- 6 ounces fried onions I used French’s Fried Onions
Instructions
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Preheat oven to 375°F.
Blanch Green Beans
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Bring a large pot of water to boil and salt generously. Add green beans and cook until bright green, about 3 to 4 minutes.2 pounds fresh green beans,1 tablespoon sea salt
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Transfer the green beans to an ice bath (just a large bowl of cold water and ice) and let sit for 3 minutes. Drain well and set aside. This may need to be done in batches depending on the size of your pot. (Pro tip: Place the green beans in a salad spinner to get rid of more water.)
Mushroom Cream Sauce
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Meanwhile, in a large, deep skillet, heat the olive oil over medium heat. Add the chopped onions and cook until translucent, about 5 to 7 minutes.2 tablespoons extra virgin olive
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