So far every year for Thanksgiving I have made the threat that I would make this for my husband. It’s one of his favorite parts of the meal and customarily it comes made with a can of mushroom soup… in our house mushrooms are a strict NO GO! For either of us actually! But nonetheless it is my husband’s favorite and I have finally decided I’m gonna do it! (Just without the mushrooms…🤢)
Danny said it didn’t look like his usual green bean casserole but it tasted exactly the same so I’m taking that as an win in our house!
Fresh Green Bean Casserole
- 1 1/2 pounds (14oz) green beans washed, trimmed and halved
- 2 Tablespoons Salted Butter
- 2 cloves chopped Garlic
- 3 Tablespoons all purpose flour
- 1 cup Vegetable Broth
- 1 1/4 cup of Half and Half
- 1/2 teaspoon Salt and Black Pepper
- 1 cup Fried Onions (Enough to cover the top)
1: Preheat your oven to 400 degrees and lightly butter a 9×13 baking dish.
2: Add prepped green beans to large pot of salted boiling water for 5-7 minutes. Drain. Put cooked green beans into baking dish.
3: In a medium sauce pan melt butter. In the melted butter add garlic and stir for 30 seconds. Whisk in flour till smooth and cook for an extra minute.
4: Add vegetable broth and heat for 3 minutes.
5: Pour in half and half. Turn heat to low. Add salt and pepper and cook till nice and thick.
6: Pour sauce evenly over green beans in baking dish.
7: Cover green beans and sauce with fried onions.
8: Heat for 20-25 minutes in preheated oven with tinfoil on the top for the last 10 minutes.
9: Remove from oven and let rest for 5 minutes. Serve. Enjoy!
Hope you enjoy the recipe like we do!
Living Loving. Eating.
Emily A G❤️
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