Ingredients
- Fresh Green Beans: 2 pounds, trimmed and halved
- Butter: 4 tablespoons, divided
- Yellow Onion: 1 medium, chopped
- Cremini Mushrooms: 8 ounces, sliced
- All-Purpose Flour: 3 tablespoons
- Milk: 1 ½ cups
- Soy Sauce: 1 tablespoon
- French Fried Onions: 1 ½ cups, divided
Instructions
- Step 1: Preheat oven to 350°F (175°C). Steam or boil the green beans until tender-crisp, about 5-7 minutes. Drain well and set aside.
- Step 2: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until softened and lightly browned, about 8-10 minutes.
- Step 3: Stir in the remaining 2 tablespoons of butter. Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly. Gradually whisk in the milk and soy sauce. Bring to a simmer, stirring constantly, until the sauce thickens slightly, about 2-3 minutes.
- Step 4: Add the cooked green beans to the sauce and stir to coat. Season with salt and pepper to taste.
- Step 5: Pour the green bean mixture into a 9×13 inch baking dish. Sprinkle 1 cup of the French fried onions evenly over the top.
- Step 6: Bake for 20-25 minutes, or until the casserole is heated through and the onions are golden brown. Sprinkle the remaining ½ cup of French fried onions over the top during the last 5 minutes of baking. Let stand for a few minutes before serving.
Notes
- For best flavor, store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, cover with foil and bake at 350°F (175°C) until warmed through, or microwave individual portions.
- Serve this comforting casserole as a classic side dish for holiday dinners or weeknight meals.
- For a deeper, more savory flavor, use beef broth instead of milk in the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American