I LOVE Green Bean Casserole! I wish it was a year round staple, and not just a Thanksgiving thing. Wait–who says it can’t to be?
Well, the reason why I love it so much is because of how I make it. My green been casserole is FROM SCRATCH! That means there’s real BUTTER, and HEAVY CREAM! Yes Lawd!
What makes my green bean casserole even better is the fact that you can make it in advance, freeze, and enjoy it later!
Walk with me. Talk with me. While I BLOW. YOUR. MIND!
Okay, so you have to blanch your green beans first. That means you are cooking them only for a second, then shocking them with ice cold water to stop the cooking. Your green beans should be bright! Your boiling water should be salty! SALT. THE WATER!
Once your green beans are drained from their ice bath, you can begin the sauce. Move over cream of mushroom soup….Hellllllooooo butter and cream!
First you have to sauté onions, garlic, and mushrooms in butter. Please. For the love of all things flavorful. Let your mushrooms brown and caramelize before adding any salt or pepper.
Here’s what they look like when the first hit the pan
Here’s what they look like after they have become browned, flavorful goodness!
After you have become great friends with your mushrooms, you can add salt and pepper, then your flour. Let it cook a little more (I like to add one more tablespoon of butter here, but that is 100% optional). Once your flour is cooked bit, you can add the chicken stock, then the cream. Hello beautiful. How are you today?
(Please note: You can totally pour this over some pasta or a steak at this point. AH-MAZING!)
From here, remove from heat, add your green beans and let all the yummy goodness have a little party together!
Pour everything into a greased casserole dish.
Top with French Fried Onions and baked until bubbly and delicious and fantastic and delectable and yum….
Here’s the full recipe!
Green Bean Casserole
1 ½ pounds fresh green beans, trimmed
2 tablespoons butter
1 small onion, chopped
2 cloves garlic, minced
6 oz. fresh mushrooms, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper, to taste
2 tablespoons flour
1 cup chicken stock
1 cup heavy cream
6 oz. French fried onions
Preheat oven to 375°F. Grease a 9×13 casserole dish, set aside.
Blanch the beans: In a large pot, bring water to a boil. Salt the boiling water generously (should taste like ocean water). Add the green beans and boil for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside.
Melt butter in a large skillet set over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms and cook until browned. Season with salt and pepper.
Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken stock and stir to combine. Then add heavy cream and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from heat and stir in green beans. Transfer green bean mixture to prepared casserole dish. Top with French fried onions.
**To freeze this dish**
Let contents cool and cover tightly with plastic wrap and aluminum foil. Once ready to eat, thaw, remove plastic wrap and foil, bake until bubbly.
Bake until bubbly, about 20 minutes