Green Bean Casserole No Mushroom Soup
Equipment
- 1 Baking dish
- 1 Large pot
- 1 Mixing bowl
- 1 Whisk
- 1 measuring cup
- 1 Measuring spoons set
- 1 Oven
Ingredients
- 1 pound fresh green beans trimmed and cut into 1-inch pieces
- 3 tablespoons unsalted butter
- 1 medium onion finely chopped
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup shredded cheddar cheese
- 1 1/2 cups French-fried onions
Instructions
- Preheat the oven to 350°F (175°C).
- In a large pot, bring water to a boil and blanch the green beans for 3-4 minutes.
- Drain the green beans and set them aside.
- In the same pot, melt butter over medium heat and add the chopped onion, cooking until translucent.
- Stir in the flour and cook for 1-2 minutes until the mixture is golden.
- Gradually whisk in the chicken broth and milk, stirring continuously until the sauce thickens.
- Add salt, black pepper, garlic powder, and onion powder to the sauce, stirring well.
- Remove the pot from heat and stir in the cheddar cheese until melted.
- Mix the cooked green beans into the sauce until well coated.
- Transfer the mixture into a baking dish and top with French-fried onions.
- Bake in the preheated oven for 25 minutes or until bubbly and golden on top.
- Let the casserole rest for 5 minutes before serving.
Notes
For extra flavor, consider adding a pinch of nutmeg to the sauce or a dash of Worcestershire sauce for depth. If you prefer a richer sauce, substitute half of the milk with heavy cream. Fresh green beans offer the best texture, but canned can be used in a pinch; just be sure to drain them well.
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