Green Bean Casserole Recipe

My Green Bean Casserole doesn’t use canned mushroom soup. Instead we use fresh mushrooms and milk. The result is a better tasting dish that is fresher and healthier.

Green Bean Casserole Recipe:

Green Bean Casserole Recipe:

Green Bean Casserole WITHOUT the mushroom soup! It’s fantastic!

Print Recipe

Ingredients:

• 2 Tbsp butter
• 1 medium onion
• 4 oz mushrooms, finely chopped
• 2 Tbsp all purpose flour
• 1/2 cup chicken stock, or Vegetable Broth
•  1/2 cup milk
• 1 1/2 lbs. fresh green beans, or if you do not have fresh you can use two small cans of green beans, drained
• Salt and pepper
• 1 stick butter, melted. To mix in with breadcrumbs
• 1 1/2 cups breadcrumbs, or fried onions

Directions:

1. Preheat oven to 400°F.
2. Saute the onion and mushroom in the butter over medium high heat.
3. Add the flour in with the onion and mix well.
4. Add a little bit of chicken stock to the pot, while stirring continuously. When it thickens add more. Do this until you’ve got all of the chicken stock mixed in.
5. Add the milk in the same as you did with the stock.
6. Place the green beans in a casserole dish.
7. Once you have the creamy sauce ready pour it into the casserole dish and mix it up.
8. Bake for about 15 minutes.
9. Mix the breadcrumbs with the 1 stick of butter while casserole is cooking. Or if you prefer fried onions spread the over the top, and place it in the oven for 5-10 minutes.
10. Now, sprinkle the breadcrumbs and place back in the oven for about 5 minutes.

If you wish to prepare this dish ahead of time, do all of the steps except for the oven instructions. Instead cover the casserole and place it in the fridge. Then, set the oven for 350ºF and bake for  30-40 minutes or until it is hot and bubbly and reaches at least 135ºF. Then, remove from oven, add breadcrumbs or fried onions, and bake for 10 more minutes.

I hope you all have a wonderful Holiday Season!

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