Green Bean Casserole from Scratch

Bring a large pot of water to boil. Add the green beans and cook 4 minutes. Get a bowl of ice water ready. When the green beans are finished cooking remove them to the bowl of ice water to stop the cooking. Drain and set the beans aside.

Prepare the onions: add the oil to a heavy bottom pan and heat over medium high.

Toss the sliced onions with 1/4 cup flour. Once the oil is hot, add the onions. Cook until golden brown in color. This shouldn’t take too long so don’t walk away, they burn easily! Stir the onions to keep them moving in the oil.

When browned, remove with a slotted spoon to drain on paper towels. Sprinkle over salt to taste while still hot. Set aside until ready to top your green bean casserole.

Heat the butter in a large pan over medium heat.  Add the mushrooms and cook until softened and the liquid has evaporated, about 5-6 minutes.  Add the garlic and cook 30 seconds - 1 minute, stirring often.

Sprinkle in 2 tablespoons of the flour evenly over the mushroom mixture, add the mustard powder, salt and pepper. Whisk and cook for 1 minute.

Slowly pour in the milk or cream while whisking constantly over medium high heat. Continue whisking until the mixture comes to a boil and thickens, about 5 minutes.

Remove the pan from the heat and stir in the cheese until melted. Add in the green beans and stir together until evenly coated.

Lightly spray a 9x13 baking dish and pour in the green bean mixture. Top with the fried onions, cover with foil and bake for 30 minutes until bubbly.