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. This tried-and-tested recipe is our most classic version of the Thanksgiving side.
TIME & SERVINGS
INGREDIENT
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
INSTRUCTIONS(STEPS)
1.Preheat 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.
2.In 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.
3.In 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.
4.Bake green bean casserole until warmed through and bubbling, about 30 minutes.
5.Top with fried onions and continue to bake until warmed through, about 5 minutes more.
