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Green bean and mushroom casserole features tender green beans in a homemade mushroom cream sauce with crispy fried onions. This vegetarian family side is a Thanksgiving classic that elevates simple green beans.
Preheat oven to 350°F. Bring a large pot of salted water to a boil. Add green beans and blanch for 4-5 minutes until crisp-tender, then immediately transfer to ice water to stop cooking. Drain thoroughly.
In a large skillet over medium-high heat, melt butter. Add chopped onion and cook for 2 minutes until translucent. Add mushrooms and sauté for 5 minutes, stirring occasionally, until mushrooms are browned and moisture is released.
Sprinkle flour over the mushroom-onion mixture and stir constantly for 1 minute to cook off the raw flavor.
Slowly pour in milk, whisking well to avoid lumps. Reduce heat to medium-low, and cook for 4-5 minutes, stirring frequently, until thickened to a creamy sauce.
Remove from heat and stir in blanched green beans, kosher salt, black pepper, and garlic powder. Toss to coat evenly.
Transfer mixture to a greased casserole dish. Bake uncovered for 20 minutes. Remove from oven, sprinkle crispy fried onions evenly over the top, and bake an additional 10 minutes, watching carefully until the topping is golden and crisp.
