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 This GREEN BEAN CASSEROLE RECIPE is an exemplary occasion side dish produced using scratch! New green beans threw with custom made cream of mushroom soup, at that point finished off with firm French's seared onions. This simple green bean meal formula is consistently a hit!


This green bean meal is consistently a hit on Thanksgiving – and on the off chance that you read all the 5-star audits underneath, you will find that this is a peruser top choice too! I make it consistently and our vacation table just wouldn't be the equivalent without it. It prevails over the exemplary Green Bean Casserole made with canned fixings, by 100 miles.

I guarantee I don't state it's "THE BEST" gently. Countless individuals have made and cherished this formula, after a seemingly endless amount of time after a year, and have now added it to their must make Thanksgiving side dishes line up!


Besides the French's singed onions, this green bean dish is 100% produced using scratch. No canned fixings here! All things considered, we utilize basic fixings to make a cream of mushroom soup. (This sounds more confounded that it is, I guarantee it's very simple!) Then we throw delicate, newly cooked green beans in our natively constructed cream of mushroom sauce. To polish it off, we top our meal with a little layer of bread morsels and French's singed onions.

I have had a go at making my seared onions on the stove, however every time I attempt it, it's a major exercise in futility. The onions are never as firm and the flavor is simply not the equivalent. Locally acquired french seared onions can't be supplanted and are the best clincher for this exemplary dish!


  1. There are two key tips to making this the best green bean dish formula, ever.
  2. Utilize new green beans. They have the best generally speaking flavor and surface and make your green bean dish a stand apart on your Thanksgiving table. Auntie Sharon's canned green bean goulash will bucket in contrast with your masterpiece!
  3. Utilize handcrafted cream of mushroom soup. That may sound overwhelming, yet I guarantee it's anything but difficult to do!
  4. Consider the possibility that you don't care for mushroom soup. On the off chance that you're not a mushroom fan, you can twofold the onion in the mushroom soup formula and make a cream of onion soup to use in your goulash. A great deal of non-mushroom darlings do this and have left remarks underneath on how tasty it is! Nonetheless, if it's simply a surface thing, slash the mushrooms extra finely and you won't realize they are there!


  • 2 tablespoons genuine salt
  • 1.5 pounds new green beans, washed and closes managed
  • 2 tablespoons unsalted spread
  • 1 little onion, slashed
  • 2 cloves garlic, minced
  • 2 huge portobello mushrooms, hacked
  • 1 teaspoon legitimate salt, to taste
  • 1/2 - 1 teaspoon newly ground dark pepper, to taste
  • 2 tablespoons generally useful flour
  • 1 cup chicken stock (or vegetable stock)
  • 1 cup cream
  • 1/2 cup breadcrumbs
  • 6 oz french seared onions


  1. Preheat stove to 375°F. Oil a 9x13 meal dish saved.
  2. Whiten the beans: In a huge pot, achieve a gallon of water and 2 tablespoons of salt to a bubble. Add the green beans and bubble for 8 minutes. Channel in a colander and promptly dive the beans into an enormous bowl of ice water to stop the cooking cycle. Channel and put in a safe spot.
  3. Canned Green Beans: If utilizing canned green beans all things being equal, channel green beans totally and put in a safe spot.
  4. Dissolve spread in a huge skillet set over medium-high warmth. Add the garlic and onions, mixing periodically, until the onions start to relax, around 4 to 5 minutes. Add the mushrooms, salt, and pepper and keep on cooking for another 1 to 2 minutes.
  5. Sprinkle in the flour and mix to consolidate. Cook for 2 minutes. Add the chicken stock and mix to consolidate. At that point add the cream and stew until the blend thickens, mixing every so often, around 6 to 8 minutes.
  6. Eliminate from the warmth and mix in the entirety of the green beans. Move a green bean blend to an arranged meal dish.
  7. Top with the bread morsels and afterward layer the french seared onions on top. Spot goulash in the stove and heat until bubbly, around 20 minutes. If your onions begin to brown excessively fast, cover the meat with foil. Serve right away!


MAKE AHEAD: You can set up the goulash as long as 48 hours in front of some. STOP at stage 7 in the ways above. Try not to finish off the dish with bread crumbs and french terminated onions. All things considered, wrap cooled goulash firmly with foil or cling wrap and store in the refrigerator. At the point when prepared to heat, eliminate from the cooler and let rest at room temperature for 30 minutes before preparing. At that point proceed with the headings from stage 7.