Skip to Content

Green Bean Casserole

  • Servings


  • 4 Tbsp Butter
  • 1 Lg Yellow Onion, small dice
  • 1 Clove Garlic, minced or grated
  • 8 oz White Button mushrooms, rough chop
  • 6 Tbsp AP Flour
  • 4 C Whole Milk
  • 2 Tbsp Cornstarch
  • ¼ C Water
  • 1 C Friendship Sour Cream
  • 1 # Frozen French Cut Green Beans (Hericot Vert) or traditional green beans, defrosted
  • 1 C Crispy Fried Onions, divided into thirds
  • Salt and Pepper To Taste


  1. In a large nonreactive sauce pot over medium high heat, melt the butter.
  2. Add the onion and sauté for 3 minutes, add the chopped mushrooms and continue to cook about 10 minutes, until the mushrooms have released their liquid and reabsorbed it.
  3. Add the garlic and the flour and sauté for 1 minute, stirring frequently.
  4. Whisk in the milk and bring it to a simmer over medium low heat, stirring occasionally to make sure you don’t scorch the bottom of the pot.
  5. Once you reach a simmer make your cornstarch and water slurry by stirring together. Whisk in the slurry and remain at a simmer for 5 minutes to thicken.
  6. Turn the heat to low and whisk in the sour cream. Season with salt and pepper to taste.
  7. To assemble your casserole immediately, remove from heat and let cool for about 20 minutes while you preheat your oven to 400 degrees.
  8. Combine the green beans and 1/3 C of the Crispy onions in the pot with the soup and mix well.
  9. Place mixture in a buttered 1 ½ qt baking dish and top with the remaining 2/3 C of crispy onions.
  10. Bake for 15 – 20 minutes or until warm and bubbly.

You may want a bigger spoon.

Cottage Cheese Biscuits and Turkey Sausage with Sour Cream Gravy

Mac & Cheese

Twice Baked Sweet Potatoes