Green Bean Casserole
6 months ago

Green Bean Casserole

You’ve heard the rumors, now meet the real thing: a can-free Green Bean Casserole! Green bean casserole is a Thanksgiving classic. It’s usually made with canned cream of mushroom soup, and there’s nothing wrong with that. It’s delicious. But this from-scratch version is creamy and cheddary, with a depth of flavor that’s hard to forget. The fresh mushrooms are a fun twist — and you get the satisfaction of having made it all from scratch.

6 servings
Preparation time: 20 minutes
Cook time: 15 minutes


2 12-ounce packages frozen French-cut green beans
8 ounces cremini mushrooms, quartered
3 tablespoons unsalted butter
1 small yellow onion, thinly sliced
1 tablespoon chopped parsley
2 tablespoons all-purpose flour
½ teaspoon lemon zest
½ teaspoon kosher salt
L&B Cracked Black Pepper
½ cup milk
1 cup sour cream
1 cup shredded cheddar cheese, divided
3 ounces Crispy Fried Onions, divided


  1. Heat oven to 350 F.
  2. In a saucepan, add the green beans and fill with half an inch of water. Bring water to a boil and cook green beans for 5 minutes until tender and bright green. Drain and toss with mushrooms.
  3. In a large skillet, melt the butter over medium heat. Add the yellow onions and parsley and cook until the onions are tender, 3 to 4 minutes.
  4. Whisk in flour until blended, then mix in lemon zest, salt and a pinch of black pepper.
  5. Gradually pour in milk, stirring constantly to prevent lumps, and then whisk in sour cream.
  6. Once the sauce begins to bubble, stir in the mushrooms and green beans.
  7. Remove skillet from heat and mix in half the cheese and fried onions. Spoon the mixture into a casserole dish and garnish with the remaining shredded cheese and fried onions.
  8. Bake for 15 minutes until the cheese is melted. Serve immediately.

Recipe adapted from: allrecipes

Green Bean Casserole