Here at Delish, we believe our Thanksgiving dinner isn’t complete without green bean casserole. We have plenty of versions of this classic casserole, including a gluten-free version, a slow-cooker version, and even a vegan version.
Ingredients
-
Kosher salt
- 2 lb.
green beans, trimmed
- 12 tbsp.
(1 1/2 stick) unsalted butter, divided
- 2
yellow onions, thinly sliced
- 1 lb.
cremini mushrooms, sliced
-
Freshly ground black pepper
- 4
cloves garlic, finely chopped
- 1/2 c.
all-purpose flour
- 6 c.
whole milk
- 1 1/2 c.
French's fried onions
Description
- Step 1Preheat oven to 350°. Prepare an ice bath in a large bowl. In a large pot of generously salted boiling water, cook green beans until bright green, about 3 minutes. Using a slotted spoon or tongs, transfer beans to ice bath to cool. Drain and transfer to another large bowl.
- Step 2In another large pot or saucepan over medium heat, melt 4 tablespoons butter. Add onion and a large pinch of salt and cook, stirring occasionally, until starting to soften, about 7 minutes. Add mushrooms and cook, stirring often, until mushrooms are browned, about 7 minutes more. Add garlic and cook, stirring, until fragrant, about 1 minute. Season with salt and pepper, then transfer onion mixture to bowl with green beans.
- Step 3In same pot over medium heat, melt remaining 8 tablespoons butter. Add flour and cook, whisking frequently, until golden and smells toasty, about 3 minutes. Gradually whisk in milk; season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until thickened, about 4 minutes. Add to bowl with green beans and stir to combine. Transfer to a 13" x 9" baking dish.
- Step 4Bake green bean casserole until warmed through and bubbling, about 30 minutes.
- Step 5Top with fried onions and continue to bake until warmed through, about 5 minutes more.