- 10 minutes
- 25 minutes
Most of us have made the typical green bean casserole with canned soup, canned fried onions and canned green beans. This made from scratch green bean casserole is full of fresh, crunchy green beans -- best of all, it requires the same if not less effort to make yourself (plus it's definitely more tasty than its canned counterparts.)
- Do not steam green beans. Open bag and place green beans in an oven safe baking dish. Salt the beans with half of the salt and set aside.
- In a pan, melt the butter and add flour to make a roux. Next add milk until the roux is somewhat liquid but not too watery. Add mushrooms and garlic and stir together, adding more milk as needed to make a thick sauce. Stir for about a minute.
- Remove garlic and transfer the mushrooms and sauce mixture to the baking dish with green beans. Stir the ingredients together. Bake the green bean dish at 350 degrees for 20 minutes or until hot.
- While casserole is cooking drench chopped onions in flour and fry in olive oil until crispy. Set on a paper plate or wire rack to drain. When casserole is cooked sprinkle onions a top each plate and serve immediately.