Creamy Green Bean Casserole

I can’t remember a single holiday season without a batch of good ol’ green bean casserole. You know, the kind made from condensed soup and those irresistible crispy fried onions? Everyone loves this Thanksgiving side dish and decided to try it mostly from scratch, And we couldn’t be happier with the results. You haven’t had green bean casserole until you’ve had green bean casserole from scratch. The homemade creamy mushroom sauce makes this dish incredible!

Ingredients:
1 T + 1 t salt, divided
1-2 cans (300g) fried onions
1 pound (500g) green beans, rinsed, trimmed and halved (frozen, brought to room temp, or canned, drained, is fine)
2 T (28g) unsalted butter
8-16 ounces mushrooms, sliced into halves or quarters* (use more, if you like more)
1/2 t ground black pepper
2-3 cloves garlic, minced (minced roasted garlic is great here, measure with your heart)
2 T (15g) all-purpose flour
3/4 cup (180ml) chicken or vegetable broth
11/4 cups (300ml) half-and-half

Instructions:
Preheat the oven to 400°F (204°C). For the casserole: Over medium-high heat, melt the butter in a large 10- to 12-inch frying pan skillet. Add the mushrooms, 1 teaspoon salt, and the pepper. Cook, stirring occasionally, until the mushrooms begin to give off some of their moisture, about 5 minutes. Add the garlic, stir, and cook for another 2 minutes. Sprinkle the flour on top and stir until combined. The flour will soak up all the moisture. Add the chicken broth and simmer for 3 minutes. Decrease the heat to medium-low and add the half-and-half. Stirring occasionally, cook until the mixture is thick, about 10 minutes or maybe more if you prefer a thicker sauce. Remove from the heat and add around 1/4 of the onions and all of the green beans. Give it a nice stir, combining the sauce and beans. Transfer to a greased baking dish, using a spatula to scrape all of the sauce, and filling into the dish! Top with remaining onions, and bake until bubbly, about 10-15 minutes. Remove from the oven and serve warm. Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat as desired.

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