Green Bean Casserole
The best green bean casserole recipe that uses a homemade sauce instead of cream soups.
Servings: 6
Ingredients
- 3 cups green beans, fresh, frozen, dehydrated, or canned
- 1/4 cup butter
- 1/2 cup diced onion
- 1 Tablespoon cornstarch or arrowroot powder
- 1 cup heavy cream
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 1 cup french-fried onions
Instructions
- If not using canned green beans, cook the beans until just tender. Drain. If using canned green beans, drain them also.
- In a medium saucepan, melt the butter. Cook the onion in the butter for 4 to 5 minutes until tender, but not browned.
- Sprinkle cornstarch or arrowroot powder over butter and then add cream. Cook, stirring constantly until the sauce begins to thicken. Stir in garlic powder, salt, and pepper.
- Mix green beans and sauce. Pour into a 7" x 11" casserole dish.
- Top with french-fried onions. Bake at 350 degrees for 30 minutes until hot.
Notes
Make-Ahead Instructions:
Follow steps 1 through 4 in the recipe above. Refrigerate for up to a day. Just before baking top with french-fried onions. Slide the casserole in the cold oven and set temperature to 350 degrees. Bake for 30 to 40 minutes until hot and bubbly.
As written, the casserole serves 6. I usually double it and bake in a 9" x 13" casserole dish for a crowd.