Green Bean Casserole

As homemade as it gets. This recipe is simple and oh so yummy!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1 hour before cooking measure out your milk to bring it to room temperature. Strain your mushrooms and place them on a paper towel. If you have forgotten about the mushrooms strain them, place them into a towel/paper towl, and squeeze out as much liquid as you can get out of them. Fresh mushrooms can work for this recipe but it will take some tweeking depending how much liquid comes out of them as they cook.

Step 2

Preheat your oven to 350F.

Step 3

In a sauce pan, melt your butter over medium heat. While your butter is melting rough chop your mushrooms. Once the butter has melted put the mushrooms in the pan. Cook your mushrooms in the butter to your liking. I like to cook mine until they crisp a bit.

Step 4

Add the flour to the pan and cook your rue until the mixture smells nutty and is tan to brown in color.

Step 5

Whisk in your chicken stock and then your milk. Cook until mixture is to the thickness you prefer, remembering that it will continue to thicken in the oven.

Step 6

Strain your green beans, add them to the pan, and mix all together.

Step 7

Pour the green bean mixture into a 9x13 glass dish. Top with french onions. Cook for 20-30 minutes until the top is golden and bubbly.

Step 8

Note: If you would like to use fresh green beans, blanch them for 6-7 minutes before mixing in.