Green Bean Casserole from Closet Cooking

Green beans baked in a creamy mushrooms sauce and topped with golden brown bread crumbs and french fried onions in this classic Thanksgiving side dish that is really easy to make from scratch.

Servings: makes 4-8 servings

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
  • 2 pounds green beans, trimmed and cut into bite sized pieces
  • 2 tablespoons butter
  • 1 small onion, diced
  • 8 ounces mushrooms, sliced
  • 1 clove garlic, chopped
  • 1/2 teaspoon thyme, chopped
  • salt and pepper to taste
  • 2 tablespoons flour
  • 1/2 cup dry white wine
  • 1 cup vegetable or chicken broth
  • 1/2 cup heavy cream
  • 1 cup gruyere or cheddar (optional), grated
  • salt and pepper to taste
  • 2 tablespoons butter, melted
  • 1/2 cup panko bread crumbs
  • 1/4 cup french fried onions
  1. Bring a large pot of water to boil, add the green beans, cook until they just start to turn tender and plunge then them into cold water.
  2. Melt the butter in a pan over medium heat.
  3. Add the onions and cook until tender, about 5-7 minutes.
  4. Add the mushrooms and saute until the mushrooms start to caramelize, about 10-15 minutes.
  5. Add the garlic and thyme and saute until fragrant, about a minute.
  6. Sprinkle then mix the flour in and cook for another 2 minutes.
  7. Add the white wine and deglaze the pan.
  8. Add the broth and cream and simmer until it thickened, about 2-3 minutes.
  9. Add the cheese and let it melt, season with salt and pepper and remove from heat.
  10. Mix the green beans into the mushroom sauce and pour into a baking dish.
  11. Mix the melted butter, bread crumbs and french fried onions and sprinkle onto the casserole.
  12. Bake in a preheated 400F oven until the sides are bubbling and the top is golden brown, about 10-15 minutes.