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.
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
- Heat oven to 350 F.
- 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.
- 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.
- Whisk in flour until blended, then mix in lemon zest, salt and a pinch of black pepper.
- Gradually pour in milk, stirring constantly to prevent lumps, and then whisk in sour cream.
- Once the sauce begins to bubble, stir in the mushrooms and green beans.
- 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.
- Bake for 15 minutes until the cheese is melted. Serve immediately.
Recipe adapted from: allrecipes