The Best Green Bean Casserole (without Canned Soup!)

This easy green bean casserole recipe can be made with fresh, frozen, or canned green beans. We'll skip the condensed soup and make our own for the best, most flavorful version you've ever had!

Recipe: https://sugarspunrun.com/green-bean-casserole/

Ingredients
1 lb fresh green beans, ends trimmed and beans cut into 2” (5cm) pieces (4 cups/453g) (see note for frozen or canned green beans)
⅓ cup salted butter (76g)
½ cup finely chopped onion (70g)
1 Tablespoon minced garlic
8 oz white-button mushrooms, sliced (226g)
⅓ cup all-purpose flour (42g)
1 cup chicken broth (236ml)
½ cup milk (118ml) (see note)
½ cup heavy cream (118ml) (see note)
1 teaspoon table salt
½ teaspoon ground black pepper
¼ teaspoon dried thyme
2 cups French fried onions (130g)

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Instructions
00:00 Introduction
00:20 Preheat oven to 350F (175C).
00:33 Blanch the green beans. Bring a large pot of salted water to a rolling boil. Add green beans and boil for 5 minutes to blanch (Fill a large pot halfway full with water and bring to a boil. Add green beans and boil for 5 minutes to blanch them. Meanwhile, prepare an ice bath by filling a large bowl with ice water (make sure it has sufficient room to hold the beans). Drain green beans then immediately submerge in the ice bath. Let sit while you prepare the sauce.
01:43 In a large skillet over medium heat, cook butter until melted.
02:17 Add onion and cook until softened and translucent.
03:10 Add garlic, and cook until fragrant, about 30 seconds.
03:33 Add mushrooms and cook, stirring frequently, until softened.
03:55 Sprinkle flour over the veggies and cook until absorbed, then cook an additional 30 seconds longer to lightly toast (builds flavor!).
04:25 While stirring, gradually drizzle in chicken broth, then add milk, cream, salt, black pepper, and thyme. Cook, stirring frequently, until sauce is thickened (should coat the back of a spoon).
06:20 Drain green beans and add to the sauce, stir until beans are covered with sauce.
06:45 Spread evenly into a 2qt baking dish and sprinkle the top with French fried onions.
07:38 Transfer to center rack of 350F (175C) oven and bake, uncovered, for 30 minutes (will likely be bubbling around the edges).

Notes
Heavy cream/milk
You may substitute the heavy cream and milk for 1 cup (236ml) of half-and-half.
For frozen green beans
Skip the step for blanching. Thaw and drain 4 cups frozen green beans and add them to the sauce in step 9.
For canned green beans.
Skip the step for blanching. Use two 14.5-oz cans of green beans. Drain well then add to the sauce in step 9.
Making in advance
Prepare recipe through step 9. Pour into 2qt baking dish (do not add French fried onions), let cool for about 15 minutes, then cover and refrigerate for up to 3 days. When ready to bake, remove cover, and let sit at room temperature for about 30 minutes. Add French fried onions overtop, and cook on 350F (175C) for 30 minutes/until bubbling and warmed through (note, if you bake directly from the refrigerator the casserole will take longer to bake).
Storing
After baking, cover tightly and store in the refrigerator for up to 5 days. Reheat individual portions in the microwave or in 350F (175C) oven until heated through (green beans will be softer after cooking a second time). I don’t love freezing this dish.

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