One of my favorite holiday side dishes, green bean casserole, with a simple made-from-scratch sauce instead of canned “cream of” soups. If you enjoy making things from scratch, this easy recipe is for you!
Are you excited for Thanksgiving? I am. Aside from my birthday, Thanksgiving is my favorite holiday. It honestly always seems like Thanksgiving gets brushed over really quickly, and Christmas comes along too soon.
In fact, last Thursday we had an early Thanksgiving dinner with David’s dad who had to be in town on business. I made these cute M&M turkeys for the kids table, and when I went to the store to buy fall colored M&Ms they didn’t have them in stock anymore! They only had Christmas M&Ms.
This was a week before Thanksgiving mind you. I get that Christmas is a really commercial holiday, and that because of this most stores start selling Christmas-y things really early. But I thought for sure they’d at least have fall M&Ms AND Christmas M&Ms in stock. I was wrong, and ended up having to get Reese’s pieces instead.
Anyway, the point is Thanksgiving is my favorite. I admit that having an early Thanksgiving last week made me think for just a split second about putting up our Christmas tree and baking gingerbread one week earlier than I normally do. But in the end I just couldn’t do it. And, as it turns out we decided to visit my family this week for Thanksgiving 2.0, so I’m glad I waited.
This green bean casserole has to be one of my favorite thanksgiving side dishes. I also loooove sweet potato casserole and freshly baked rolls. I’m not sure that I could actually pick a favorite out of the three, but I really wanted to share this recipe.
I don’t know if I’ve mentioned this before but during my second pregnancy I had a bad experience with canned “cream of” soup (aka I threw it up, tmi). Pregnancy nausea sucks. I haven’t been able to look at the stuff since then.
This is a recipe I developed for green bean casserole that uses a from scratch sauce instead of canned “cream of” soups. It does take a little extra effort, but the end result is oh so worth it. I hope you enjoy this recipe as much as we do!
- 3 tbsp butter
- ¼ cup finely diced white onion
- 4-5 sliced mushrooms, stems removed and discarded
- 3 tbsp all-purpose flour
- ¾ cup 2% milk
- ¾ cup water
- 1 tsp beef bullion granules or better than broth beef paste
- ½ tsp Worcestershire sauce
- kosher salt and ground white pepper (to taste)
- pinch of cayenne pepper (optional)
- 2 cans green beans, drained
- 1 (3 oz) container French's crispy onions
- Preheat the oven to 350˚F. Lightly grease a glass 8x8" pan with non-stick cooking spray.
- Melt the butter over medium high heat in a large skillet. Add the onions and the mushrooms and sprinkle with a little bit of kosher salt.
- Saute until mushrooms are cooked and lightly golden brown (about 3 minutes). Add the flour and stir to coat the mushrooms. Cook floured mushrooms for one additional minute. Add the milk, water, and beef bullion.
- Stir constantly until mixture is smooth, thick, and bubbly (about 5 minutes). Stir in Worcestershire sauce, and season to taste with kosher salt, white pepper, and a dash or cayenne pepper.
- Stir in the green beans. Pour into prepared pan.
- Bake for 25 minutes until hot and bubbly. Sprinkle the crunchy onions around the sides of the casserole dishes and bake for 5 more minutes.
This recipe can also be made ahead of time and refrigerated before baking, up to 48 hours in advance.