Green Bean Casserole is the dish everyone is expecting on the holidays, but it is so easy to make, you can serve it any day.
Green beans aren’t in season during November, so if you’re more into using frozen, do it! Frozen green beans have been preserved at their peak, so they taste very comparable to fresh. You can blanch frozen or fresh ones to get them tender. If you’re using canned green beans, it’s not our first choice, but no need to blanch them.
This green bean casserole is made with cream of mushroom soup, for a reliably creamy taste and crispy fried onions for plenty of crunchy topping every time. Make our easy Green Bean Casserole even easier by pulling it together the day before, then pop it into the oven before the big meal.
Here is the quick recipe for Green Bean Casserole:
FOR THE BEANS:
- 1 pound (500 g) fresh green beans rinsed, trimmed, and halved
FOR THE SOUP:
- 2 tablespoons butter (preferably reduced fat)
- 1 onion diced
- 2 cloves garlic minced
- 12 ounces (340 g) brown or cremini mushrooms sliced
- 1/4 cup Marsala wine OPTIONAL — (use any dry red or white wine)
- 1 cube beef bouillon crumbled
- then 1/2 teaspoon salt
- 1/2 teaspoon black cracked pepper to taste
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth or stock
- 1/2 cup heavy cream (half and half or evaporated milk)
- 6 ounces (170 g) French’s fried onion rings divided
Preheat oven to 400°F (200°C).
Bring 2 quarts (liters) of salted water to a boil in a large pot over medium-high heat. Add beans and boil for about 5 minutes.
Drain in a colander and quickly immerse beans in a large bowl of ice water to stop the cooking process. Drain and set aside.
Melt the butter in a skillet over medium-high heat. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
Add mushrooms and cook for 5 minutes. Pour in wine (if using) and allow to cook for 3 minutes.
Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add the broth and simmer for 2 minutes.
Reduce heat to medium-low, season with salt, pepper, and crumbled bouillon. Stir in the cream or half and half. Cook until the soup thickens (about 4-5 minutes).
Remove from the heat and stir in the cooked green beans with half of the onions. Top with the remaining onions.
Bake until bubbling, about 15 minutes. Remove and serve immediately.