Nothing says “Thanksgiving” like a green bean casserole, and we’ve whipped up a classic version for you to make this holiday season. There are some regional variations of this dish, plus a dozen ways you can dress it up. Whether you put bacon, cheese, or vegan butter in your green bean casserole, you’re sure to enjoy every spoonful.
1 lbs. fresh green beans
2 T butter
1 can cream of mushroom soup
½ tsp ground black pepper
1 T salt
2 cloves garlic, minced
2 T all-purpose flour
1 container french fried onions
Wash your green beans and cut off the ends. Chop them into medium sized pieces and set aside.
Preheat your oven to 400°F.
Bring one gallon of water to a boil in a large pot. Add one tablespoon of salt.
Add your green beans and blanch them for 5 minutes.
Drain the green beans and rinse them with cool water.
Add your green beans to an 8”x8” or 9”x9” oven safe dish and set aside.
In a saucepan on medium heat, melt your butter. Add your garlic and sauté until fragrant.
Pour your cream of mushroom soup into the pan and stir until heated through.
Add your flour and black pepper and stir until combined. Simmer for 3 minutes and stir occasionally, or until it begins to thicken.
Pour the cream of mushroom soup mixture into the pan with your green beans. Smooth it out to make an even layer.
Sprinkle the entire container of french fried onions on top, making sure to cover completely.
Bake for 15 minutes.
Allow it to cool before serving and enjoy.