Tender green beans in a creamy mushroom sauce with a crunchy onion topping.
Prep 15 min • Cook 30 min • Serves 8
Recommended for this recipe
A 2- to 3-quart dish bakes the beans evenly with room for the onion topping.
Keeps the mushroom cream sauce smooth and lump-free as it thickens.
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Ingredients
- 2 lb green beans, trimmed
- 2 tbsp butter
- 8 oz mushrooms, sliced
- 2 tbsp flour
- 1½ cups milk
- ½ cup chicken broth
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1½ cups crispy fried onions
Instructions
- Heat oven to 375°F. Blanch green beans 4 minutes, then drain.
- Cook mushrooms in butter until browned. Stir in flour for 1 minute.
- Whisk in milk and broth and simmer until thickened. Season with garlic powder, salt, and pepper.
- Fold in green beans and half the crispy onions.
- Bake 20 minutes, top with remaining onions, and bake 10 minutes more.
Tips for the best results
Use fresh ingredients, taste as you go, and adjust seasoning to your preference. For holiday cooking, prepare what you can ahead of time so Thanksgiving day stays simple.
Shop this recipe
Browns the mushrooms and builds the sauce in one pan.
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