This homemade green bean casserole is so delicious and really adds something special to your Thanksgiving or holiday meal. Fresh green beans, homemade creamy mushroom soup and crispy homemade onion rings. It’s a bit more time consuming than the traditional cream of mushroom soup green bean casserole, but it’s really worth it. You can even make this recipe ahead to save time. This is the recipe I took to my Friendsgiving celebration back before we had little ones! It’s really impressive and the homemade onion rings add the perfect crunch!
Here is a shot of the delicious mushroom soup over the green beans.I use a bit of soy sauce in the mushroom soup. You can’t taste the soy sauce, it just enhances the meaty flavor of the mushrooms. If you are prepping ahead, you can make the soup up to three days prior and keep it in the refrigerator.
Since time is short, especially when prepping Thanksgining or holiday meals, I try to make the onion rings as quickly and easily as possible. Start with one gallon sized plastic baggie and a pie dish of milk. Place onion slices in the plastic baggie and add flour and salt. Coat the onions lightly with flour, then remove and dip in milk.
Place the onions back in the baggie, shake and fry until light golden brown. Try to resist eating the onion rings, if you can:0)
Before serving, mix half of the onions rings with the green beans and top the casserole with the remaining onion rings. Now you’ve made an amazing homemade green bean casserole. Nobody will be able to resist the deliciousness!
- 2 pounds fresh green beans washed and trimmed
- 6 tablespoons of butter
- 1/4 cup of diced onion
- 2 cloves of garlic minced
- 1 pound of mushrooms white, cremini (brown) mushrooms or a mix of both, cleaned and sliced
- 6 tablespoons of all-purpose flour
- 1 14 oz can of low-sodium chicken broth
- 1 cup of heavy cream
- 1 tablespoon of soy sauce
- salt and pepper to taste
- For onion rings
- vegetable oil for frying
- 1 large onion sliced into thin rings
- 1/2 cup of flour
- 1 teaspoon of kosher salt
- 1 cup of milk
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In a large saute pan, melt butter and cook onions over medium low heat until softened.
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Add garlic and cook about one minute more.
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Add mushrooms to pan and cook over medium heat for 8-10 minutes, until liquid from mushrooms starts to evaporates and mushrooms are tender.
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Season mushrooms with 1/2 teaspoon of kosher salt and a few turns of freshly ground pepper.
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Sprinkle flour over mushrooms and stir for about 1 minute.
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Pour in chicken broth and stir, scraping up brown bits from bottom of pan.
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The broth should thicken quickly into a gravy like consistency.
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Remove from heat and stir in heavy cream.
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Add salt and pepper to taste as needed. Soup should be flavorful enough to season green beans.
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If you are making ahead, set mushroom soup aside to cool and refrigerate for up to three days. If you are making same day, keep soup warm while preparing the rest of the ingredients.
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Blanche green beans by bringing a large pot of water to a boil.
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Add green beans and simmer about 5 minutes, just until beans are tender.
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For onion rings:
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Place onion slices in plastic baggie and add flour and salt. Coat onions lightly with flour, then remove and dip in milk.
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Return onions to baggie and shake to coat with flour again.
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Working quickly, fry onions in hot vegetable oil until golden brown.
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Drain onions on paper towels.
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Stir together green beans, mushroom soup and half of onions rings. Transfer to serving dish and serve with remaining onion rings on top.
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I love this recipe! The cream of mushroom soup was spot in and totally worth a little bit more time than using the canned soup. I didn’t add all of the heavy cream because I was afraid the consistency might be to thin. Made the tastiest and most perfect green bean casserole ever. Thanks for sharing!
can this dish be prepared ahead of time ?