Green bean casserole is practically a standard at the Thanksgiving table. We like to make ours with a creamy homemade sauce and top with crispy onion rings.
Prep time: 20 minutes
Cook time: 1 hour 15 minutes
- 1 pound frozen onion rings (or Air Fryer Onion Rings)
- 1/2 cup unsalted butter
- 1 medium onion, chopped
- 8 ounces mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons cornstarch
- 2 1/2 cups half & half
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 pound fresh green beans, ends snapped off
Cook onion rings according to package instructions. Set aside.
Preheat oven to 350°F.
Melt 4 tablespoons butter in large skillet over medium-high heat. Add onions and cook until caramelized, about 8-10 minutes. Add mushrooms and continue cooking an additional 4-5 minutes. Stir in garlic and cook for 1 minute. Transfer mixture to bowl and set aside.
Melt remaining 4 tablespoons butter in same skillet over medium-high heat. Add cornstarch and whisk until incorporated. Slowly add half & half, whisking constantly. Stir in salt and pepper. Cook until mixture thickens, about 5 minutes, adding 1 teaspoon of additional cornstarch, if needed. Add onion-mushroom mixture to cream mixture and stir well.
Bring a large pot of water to a boil. Add green beans and cook 5-6 minutes. Drain.
Add green beans to sauce and stir to coat. Pour into baking dish. Bake until bubbly, about 25-30 minutes. Remove from oven and cover top with onion rings. Return to oven and bake for an additional 5-10 minutes. Remove from oven and let cool slightly.
ORANGE & FIELD TIP: The onion rings give the green bean casserole such a great flavor that you might want to have some additional ones made and ready for serving.