I enjoy casseroles, but I just can’t bring myself to make a green bean casserole with a mushroom cream sauce with canned soup. However, I wanted a more traditional vegetable casserole for Thanksgiving this year so I decided to try making my own sauce. I thought about making my own fried onions for the topping, but at the time it seemed like too much effort, it really isn’t. I decided to stick with French’s which are pretty fabulous. I’m not sure what they do to their onions, but they are so crisp and delicious. This didn’t take much time to prep and it can be made in advance and then just placed in the oven at the last minute to bake.
How do you make Green Bean Casserole with Mushroom Cream Sauce
Step 4: Remove and add French’s’ friend onions or Crispy onions to the top and bake an additional 5 minutes.
You can make the sauce in the time that it takes the water to boil for your green beans. You can use milk but I would suggest at least 2% so that it has enough fat to make a creamy sauce. I added fresh green beans that had been just slightly cooked. You’ll bake this for 20 minutes so you don’t want them overcooked to start with.
How do you make homemade crispy onions to top green bean casserole
If you really want this to be the star of the show, make your own crispy onions. Slice onions very thin with a mandolin and let soak in buttermilk for about 15 minutes. Toss with flour and cook in a skillet with vegetable oil for about 7 minutes until golden brown. For more details, go to the recipe for crispy onions.
Need more side dish recipes
- Try a broccoli casserole with the creamiest cheese sauce
- Cornbread corn pudding is always a hit at our house
- Go with something lighter and try roasted carrots with a tasty vinaigrette
- Maybe something simple like charred corn will round out your dinner menu
Green Bean Casserole with Mushroom Cream Sauce
- 2 lbs fresh green beans
- 8 ounces sliced mushrooms
- 1 cup sweet onion
- ¼ cup butter
- 3 tablespoons flour
- ½ cup white wind
- 1 ½ cups half-and-half
- ¼ cup parmesan cheese grated
- 2 teaspoons Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons panko breadcrumbs
- 3 tablespoons parmesan cheese grated
- ½ cup French's onion rings
- Preheat oven to 350º. Lightly grease a 9 x 13 baking dish.
- Bring salted water to a boil in a large pot and add green beans. Cook until al dente, then remove and place in ice water bath to stop cooking. Drain and pat dry.
- In a large skillet over medium heat, add butter and saute mushrooms and onions until golden brown. Stir in flour and garlic and cook, stirring constantly for about 1 minute. Gradually add wine until incorporated and then gradually add half-and half, stirring constantly until thickened. Remove from heat and add cheese, Worcestershire sauce and salt and pepper.
- Combine green beans and sauce and place in prepared baking dish. Top with panko, 3 tablespoons of parmesan cheese. Bake for 20-25 minutes until bubbly. Remove and add crispy onions and bake an additional 5 minutes.