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Green Bean and Fried Onion Casserole

  • Servings: 6 to 8


  • 1/4 cup 1/2 stick unsalted butter
  • 3 cups chicken broth
  • 2 cups cut fresh green beans
  • 1 cup sliced fresh white button mushrooms
  • 1 medium onion
  • 2 tablespoons all-purpose flour
  • 1 1Ú3 cups heavy cream
  • 1 2.8-ounce can french-fried onion rings
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 4 ounces Swiss cheese


Preheat oven to 350F. Butter a 1 1/2-quart casserole dish; set aside.

In a large pot, bring the chicken broth to a boil. Add the green beans; boil for 8 to 10 minutes or until tender. Drain, reserving the broth. Set aside beans and broth.

In a large skillet, melt the 1Ú4 cup butter over medium-high heat. Add the mushrooms and onion; cook and stir for 5 to 7 minutes or until the onion is tender. Stir in the flour; cook and stir for 1 minute more. Slowly stir in the cream; cook and stir about 2 minutes or until thickened. Gradually add enough reserved broth until the sauce reaches a smooth, thick consistency.

Stir in the green beans, onion rings, salt, pepper, and garlic powder; pour into the prepared casserole. Bake for 20 minutes. Top with the cheese; bake for 10 to 15 minutes more or until the cheese is melted and bubbling. Let stand for 5 minutes before serving.