To some it just isn’t Thanksgiving without green bean casserole; this time with a homemade mushroom cream sauce.
One of my favorite Thanksgiving sides is green bean casserole. So when Ashlee asked me to participate in a collaborative Thanksgiving meal with her and a couple other bloggers (Jesseca, Lindsay and Yvonne), I knew that one of the dishes I needed to make was green bean casserole. (Stay tuned for the all the recipes coming together on Friday!)
I have made green bean casserole before. In fact I made it two Thanksgiving’s ago and shared the recipe here (pardon the horrible pictures). But I made it with cans of Campbell’s Cream of Mushroom Soup. And I tried to make it a little more from scratch this time and a little more homemade.
So I made my own “cream of mushroom soup” which is brave for me, since I kind of hate mushrooms (yet I love this casserole – strange). But I still went with canned green beans and store bought onion straws because homemade cream of mushroom is about as from scratch (or as much time) as I wanted to take for this recipe.
And it turned out delicious! I may use a few less mushrooms next time, because despite how small I cut them there were still a lot, but, if you like mushrooms then you’ll like how many this has, and if you don’t you can cut the amount back a little bit too.
This recipe is partially adapted from Alton Brown’s Best Ever Green Bean Casserole on Food Network
To some it just isn't Thanksgiving without green bean casserole; this time with a homemade mushroom cream sauce.
- 2 TBS butter
- 8 ounces mushrooms (cut into 1/4 inch pieces)
- 1 tsp salt
- 1/2 TBS garlic
- 1/4 tsp nutmeg
- 1/2 tsp pepper
- 3 TBS flour
- 1 cup water
- 1 tsp chicken bouillon
- 1 cup half and half
- 3 cans green beans
- 2 cups french onions
Melt the butter in a large skillet over medium high heat.
Add in your chopped mushroom pieces, salt and pepper and cook until the mushrooms begin to emit liquid, about 5 minutes.
Add the garlic and nutmeg and cook another 2 minutes.
Add the flour and stir it into the mixture. Cook for about 1 minutes.
Add the water and chicken bouillon and cook for another minutes.
Lower the temperature to medium low and add the half and half. Cook for a about 6 minutes until the mixture thickens, stirring occasionally.
Remove from heat and stir in the green beans and 1/4 of the french onions.
Pour into a 9×9 serving dish.
Refrigerate until day of serving (for a few days) or bake now.
Bake in oven preheated to 450 degrees for about 10 minutes.
Top with additional french onion straws and bake for another 5 minutes or until onions start to brown.
Enjoy this as a side dish to your Thanksgiving feast or with any meal.