Green Bean Casserole (With Frozen Green Beans)

Green bean casserole from scratch is an easy Thanksgiving, or any holiday side dish to make, especially when using frozen green beans. This recipe makes a smaller portion in a 9 x 9 baking pan. Cooking Thanksgiving dinner can be overwhelming and stressful, so I wanted to make this recipe as easy as possible. Not only does this recipe use frozen green beans (which are easy to find at the grocery store in the winter), but it also uses many other ingredients you’ll already have on hand if you’re cooking a holiday dinner.

Ingredients:
4 tablespoons unsalted butter, divided
8 ounces white mushrooms, cleaned and finely chopped
¾ cup yellow onion, finely diced (about 1 small onion)
4 cloves garlic, minced
1 teaspoon sea salt
¼ teaspoon finely ground black pepper
4 tablespoons all purpose flour
1½ cups chicken stock
1½ cups heavy cream
1 pound extra fine frozen green beans, thawed
1 cup crispy fried onions
1 cup panko bread crumbs

Instructions:
Heat oven to 400°F (205°C).
Melt 2 tablespoons (28 grams) butter in a saute pan over medium heat. Add mushrooms and onions and cook, stirring occasionally, until they are cooked down, about 8-10 minutes. Add garlic, salt, and pepper and cook for an additional minute. Turn heat to medium low. Stir in flour and cook for 1-2 minutes.
Stir in chicken stock and heavy cream. Allow the mixture to cook, stirring often, until a thick sauce forms, about 10-12 minutes. Stir in green beans and cook until warmed.
Transfer the green bean mixture to a 9 x 9 inch (23 x 23 cm) baking dish.
Melt the remaining 2 tablespoons (28 grams) butter. Add crispy fried onions and panko to melted butter and stir to combine. Top green beans with the onion mixture.
Cook uncovered for 8-12 minutes until golden brown on top. Serve immediately or cover with aluminum foil to keep warm.

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