Made correctly, a green bean casserole is delicious. Unfortunately, most people botch this winter classic into a gloppy mess.

Salvage this staple by swapping the soup for a from-scratch sauce and the fried onions for caramelized ones. Green beans are loaded with fiber and vitamin C and should occupy a lot of the real estate on your plate.


  • 1 1/2 lbs fresh green beans, trimmed and halved crosswise
  • 2 Tbsp butter
  • 2 onions, peeled and thinly sliced salt
  • 8 oz mushrooms, coarsely chopped
  • 1 onion, coarsely chopped
  • 2 garlic coves, minced
  • 1 cup chicken stock
  • 1 cup milk
  • 3 Tbsp flour


  1. Bring a pot of salted water to a boil, add green beans, cook for 5 minutes, then drain and cool.
  2. Melt 1 Tbsp butter in a pan over medium heat, add sliced onions, salt lightly, and cook until browned.
  3. Heat oven to 400F.
  4. In a large pan, add mushrooms, chopped onion, garlic, and 1 tsp salt; cook for minutes over medium heat.
  5. In a separate saucepan, bring stock and milk to a simmer; add flour and cook, stirring constantly, for 2 minutes.
  6. Add stock mixture to mushrooms, bring to a boil, stirring until thick.
  7. Put beans in a baking dish, add mushroom mixture, and top with caramelized onions; cook for 15 minutes.
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