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The homemade mushroom sauce takes this traditional Thanksgiving side dish to the next level. Vegetables aren't always everyone's favorite side dish, except when it comes to green bean casserole! This traditional dish is almost always one of the first to be gone at the Thanksgiving table.
What makes this particular dish so mouth-watering is its homemade, creamy mushroom sauce. This sauce is wildly more satisfying than the canned cream of mushroom soup and is so easy to whisk together. Upgrade your usual green bean casserole this Thanksgiving and give this recipe a try!
For the mushroom sauce:
1. Preheat oven to 375°F.
2. Heat a large stockpot of water over high-heat until boiling. Meanwhile, prep a large bowl of ice water and set aside.
3. Once water is boiling, add trimmed and cut green beans to the water and cook for 3-5 minutes (err on the side of under cooking here, since they will continue cooking in the oven). Transfer beans to the ice bath and give them a quick stir. Drain and set beans aside.
4. In a saute pan, melt 2 tablespoons of butter over medium-high heat. Add the mushrooms and saute for 5-7 minutes, stirring occasionally, until mushrooms are lightly browned and soft.
5. Add the garlic and saute 1-2 minutes, until fragrant. Sprinkle in the flour and cook 1 minute.
6. Slowly add the vegetable stock and stir until the our is dissolved. Finally, add the milk and Parmesan and stir to combine.
7. Continue cooking until the sauce has reached a simmer and has thickened slightly. Remove from heat and salt and pepper to taste.
8. Add the green beans to the sauce and stir well to coat. Transfer to a 9x13 baking dish and spread in an even layer. Top with French fried onions and extra Parmesan.
9. Bake for 25 minutes until topping is golden and crispy. Serve warm.
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