Green Bean Casserole (from scratch)


2 pounds fresh green beans

1 small white onion

1 pound cremini mushrooms (optional)

1/2 stick butter

2 cloves garlic

1/2 loaf stale Italian bread (or 1 cup breadcrumbs)

2 cups heavy cream

2 tablespoons flour

1 teaspoon thyme

1 teaspoon pepper

1/2 teaspoon salt

Preheat oven to 350 degrees Fahrenheit.

Tear or cut bread into 1″ pieces.

Spread out on a baking sheet and bake 15 minutes, or until golden brown, stirring around every 5 minutes.

Chop tips off of green beans and dice into 1″ pieces.

Slice onion thinly, then cut into quarters.

Finely dice the garlic cloves.

If you are adding mushrooms, dice into thin slices.

Remove from oven and increase temperature to 375 degrees Fahrenheit.

Let cool a few minutes, then smash with a large ladle until in small crumbs, or blend in a food processor.

Heat large skillet on medium heat.

Add 1 tablespoon of butter.

When butter melts, sauté garlic and onions for 5 minutes, or until caramelized.

Add the green beans (and mushrooms, if including them).

Sauté another 5-10 minutes.

In a large pot, melt remaining butter and slowly add heavy cream.

Continue stirring and mix in flour.

Add spices.

Add all items from skillet into pot, stirring until cream sauce covers them thoroughly.

At very end, add in all but 1/4 cup of breadcrumbs and stir again.

Pour into a greased pan.

Sprinkle remaining breadcrumbs on top.

Cover with foil and bake at 375 degrees Fahrenheit for 30 minutes.

Broil uncovered an additional 5 minutes.