Ditch the canned stuff for this delicious, completely from scratch green bean casserole recipe. Your classic green bean casserole recipe gets a makeover using fresh, real ingredients for an authentic homemade taste.
First slice the mushrooms. Then to slice the onion. First peel the onion. Then cut the onion in half. Place the onion cut side down and cut each half of the onion into thin strips. Half the strips as one half will be used for inside the green bean casserole and the other half will be fried for a french fried onion crunchy topping.
In a skillet, melt butter on medium-high heat.
Add sliced mushrooms and half of the sliced onion. Cook until mushrooms begin to brown and onions are translucent in color.
Sprinkle mushrooms with salt and pepper.
Then in a measuring cup whisk together the milk, cornstarch, and soy sauce.
Once combined, pour mixture into skillet with mushrooms.
Stir well. Stir regularly until the mixture begins to thicken like a soup.
Once thickened, turn off the heat and stir in the green beans until coated. Set aside.
Fill the bottom of a skillet with oil (vegetable, canola, or peanut) for frying your onions.
Heat on medium-high. Once the oil is hot, add the floured, sliced onions. Cook until slightly brown in color. Do not brown the onions too much at this point as they will brown a bit more in the oven.
Remove fried onions from skillet and allow to drain on paper towels. Set aside until ready to top your green bean casserole.
Preaheat oven to 450° F.
In a greased baking dish, add the green bean mixture we made earlier.
Bake the green in the oven for 15-20 minutes or until the green bean casserole is bubbling.
Remove from oven and sprinkle the top with the french fried onions we made earlier.
Note: this recipe can be doubled or tripled to feed a crowd.