Say what you want, but I think side dishes get the most love during Thanksgiving. If for some reason the turkey is a disappointment (my dry brined roast turkey isn’t), the sides can save the day. Everyone has a fave side that they hope makes the cut. Some side dishes are classic and find their way to the table year after year.

Green bean casserole is one of those dishes. I have been eating it for as long as I can remember, but it was a dish we never had outside of Thanksgiving. It was reserved for this special food holiday. The “traditional” way of making it was simple and quick. Perhaps that is why is gained so much popularity.

Instead of canned green beans and cream of mushroom soup, this recipe calls for the “real” stuff. At least, that’s how I like to phrase it. Fresh green beans add more nutrients and texture to the casserole. If you prefer a softer green bean, simply just cook them longer than the recipe suggests. Fresh mushrooms and half and half add better flavor and creaminess. This green bean casserole won’t be a mushy, gloppy dish. It will require just a little bit more prep time, but it’s totally worth it.

There is one thing I couldn’t ditch from the classic version, and that is French’s crispy fried onions. I could tell you how to make your own oven fried version, but they just aren’t the same. There is something about the crispy, salty fried goodness of these that cannot be duplicated. I have to stop myself from eating them straight out of the container. So save yourself some time and give yourself the satisfaction of using the store bought fried onions.

If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and use hashtag #bbvrecipe.

Print Recipe Pin Recipe

Green Bean Casserole

Classic creamy green bean casserole made from scratch and topped with crunchy, store bought French's fried onion

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Side Dish

Cuisine: American

Keywords: casserole, green beans

Servings: 6

Ingredients

• 1 lb green beans trimmed and cut into 1.5-2 inch pieces
• 3 tbsp unsalted butter
• 1 medium yellow onion sliced
• 8 oz mushrooms sliced
• 1/2 tsp black pepper
• 2 garlic cloves minced
• 2 tbsp flour
• 3/4 cup vegetable broth
• 1.25 cups half and half
• 1.5 cups French's fried onions
• 1/4 tsp fresh nutmeg
• salt and pepper to taste

Instructions

• Preheat oven to 400 degrees F.
• In a large pot, bring a gallon of salted water to a boil. Blanch for 5 minutes. Drain and place in a large bowl of ice water for a couple of minutes. Drain from iced water and set aside.
• Heat butter in a large pan over medium high heat. Add the onions and cook for 2-3 minutes. Add the mushrooms and season with salt and pepper. After about 5 minutes, add the garlic and cook for another 2 minutes. Make sure the stir the mixture occasionally as it cooks.
• Add flour and stir until combined. Stir in the vegetable broth. As it begins to boil, reduce heat to medium low and stir in half and half. Season with nutmeg, salt, and pepper. Cook until mixture is thick and coats he back of a spoon (the longer you cook it, the thicker the sauce will be).
• Remove from heat and add all of the blanched green beans. Stir to combine well and transfer to a baking dish.
• Bake until bubbly, about 15 minutes. Top with French's fried onions and bake an additional 5 minutes.