This savory Green Bean Casserole is made with a homemade creamy mushroom sauce and topped with crispy onion rings for a side dish to remember!
How did rolling the clocks back go for you? I can tell you that the fall time change is pretty brutal when you have early birds. My boys were up at 4am that first day! At least I went to bed early the night before, so it wasn’t as bad as it sounds. I’m sure we’ll all adjust soon enough.
When you wake up early, it is nice to not have to wait until 7:30am for the sun to come up. It’s hard to spring out of bed when the sun won’t be shining for hours.
I actually really like this time change once we’re settled into it because the early sunset makes me finally feel like fall is here. The boys and I suddenly feel like we have a nightlife when it’s dark at 5pm since that’s about as late as we’re ever out. I’m also excited to think about the upcoming holidays, especially the feast that is Thanksgiving.
Do you cook the same things year after year for Thanksgiving or change it up? We have our standards like ground turkey and green beans, dressing, roasted vegetables, cranberry sauce, and green bean casserole, but sometimes I try making them in different ways.
I think this green bean casserole is going to be the winner for this year’s turkey day. The sauce is made from scratch instead of the good ol’ cream of mushroom soup version (although I love that classic one too!), and the crispy onion rings on top are way better than canned fried onions.
You could add diced chicken to this casserole to make it a full dinner, serve it as a side for a holiday meal, take it to a potluck, or just have it on the side any time of year. Whenever you decide to enjoy this green bean casserole, I hope your family loves it!
- 1 tablespoon butter
- 1/2 cup finely chopped mushrooms
- 2 cloves garlic minced or crushed
- 1 tablespoon flour
- 1 cup milk
- 1/2 cup half and half
- 1/2 tsp. kosher salt
- freshly ground black pepper
- 1/2 cup shredded Italian blend cheese Swiss or monterey jack would also be great
- 16 ounces frozen French cut green beans (not canned!)
- 13 ounces frozen onion rings
- Preheat oven to 375 degrees F. Spray a 9 x 13″ baking dish with cooking spray.
- In a large skillet, melt butter over medium heat. Stir in mushrooms and garlic, and saute for about two minutes. Stir in flour until smooth. Stir in milk about ¼ c. at a time, stirring constantly to avoid lumps.
- Add half and half, salt, and pepper to taste. Bring to a simmer.
- Stir in cheese until melted. Stir in frozen green beans, and transfer mixture to prepared baking dish.
- Arrange onion rings over the top, and bake in preheated oven for 30-40 minutes.
- Press onion rings down into the casserole a bit about halfway through baking.
- Casserole is done when it is bubbly and onion rings are golden brown.
You can use all milk instead of milk and half and half if you prefer, but the sauce won’t be quite as rich.
- Prep Time: 10
- Cook Time: 30
Keywords: Green Bean Casserole, Green Bean Casserole with Onion Rings
Want more green bean recipes? Give these a try!