Green Bean Casserole (from scratch!)

Scratch made green bean casserole is easy to make and loads tastier than the canned version! This green bean casserole is the BEST version I've ever made!

Y'all. I could eat this for dinner, all by itself, straight from the pan. I adore green bean casserole - it's by far my favorite holiday side dish. And yes, I know, it traditionally shows up about once a year, right next to the turkey and stuffing, but I don't see why you have to wait all year to enjoy the deliciousness that is green bean casserole. Especially when it's so easy! This version is heaps healthier and SO much tastier than a canned version.


Cooking up comfort food these cold, winter days? This would be perfect alongside a roast chicken, pork tenderloin, or pork roast.

 

Green Bean Casserole

1.5 pounds fresh green beans, ends trimmed and longer beans snapped in half

2 tablespoons butter

1 small onion, chopped

2 cloves garlic, minced

2 large portabello mushroom caps, chopped

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup half & half

1/2 cup breadcrumbs

6 ounces french fried onions

salt and pepper, to taste

Preheat oven to 375.

 

Bring a large pot of salted water to a boil. Add the green beans and boil for 5 minutes. Drain into a colander and then plunge into a large bowl of ice water (this stops the cooking process). Drain and set aside.

In a large cast iron skillet, melt the butter over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onions begin to soften, around 4-5 minutes. Add the mushrooms, salt, and pepper, and continue cooking another 2 minutes.

Sprinkle the flour over top, stir to combine, and cook 2 minutes. Add the chicken broth and whisk to combine. Add the half & half and simmer, stirring occasionally, until the mixture thickens, around 6-8 minutes.

Remove from heat and carefully stir in drained green beans until well combined. Sprinkle breadcrumbs over top followed by french fried onions.

Bake until bubbly, around 20 minutes. If your onions begin to burn, simply cover the pan with foil.

Source: adapted from The Novice Chef