Green Bean Casserole is a classic Thanksgiving side dish. It happens to be one of my husband’s personal favorites when it comes to thanksgiving.
I tend to like to avoid canned “soups” when I can. It tastes SO much better made from scratch, even though it requires a few extra steps, the end result is well worth it! The flavor of this recipe is AMAZING!
My dad, who rarely can be heard describing something more elaborate than, “It’s good” or “It tastes great” found himself going back for like fourths and raving about how yummy it is!
If you want a side dish to wow your company, then give this one a try! You may want to double it if they happen to like it as much as my dad it ;)
- 16 oz. green beans, blanched, drained and salted
- 16 oz. sliced mushrooms
- ¼ cup butter
- 2 Tablespoons garlic
- ½ cup onion
- 1 Tablespoon Worcestershire sauce
- 1 cup half and half
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 Tablespoons cold water
- 1 Tablespoon corn starch
- 3 oz. french onions
- In skillet, melt butter and saute mushrooms, garlic and onion over medium-high heat. Add worcestershire, half and half, salt and pepper and bring to a boil, stirring constantly.
- Once boil is reached, combine cold water and cornstarch in a small bowl. Slowly pour in cornstarch mixture to thicken. Stir 1-2 minutes until thickened.
- Remove from heat and stir in green beans.
- Pour into greased 9x13.
- Evenly sprinkle french onion over top.
- Bake at 350 degrees F for 20-25 minutes.