Real Homemade Green Bean Casserole

• 1 small onion, diced
• 4 oz. fresh mushrooms, diced
• 1 can (8 ounces) sliced water chestnuts, drained
• 2 Tbsp cooking oil

• 4 Tbsp butter
• 1/4 cup flour
• 1 cup milk
• 1/2 cup chicken broth
• 1 tsp soy sauce
• 1/4 tsp salt
• 1/8 tsp black pepper

• 1 bag (16 ounces) frozen French-style green beans, thawed, drained

• 1 small can French-fried onions

In a large heavy skillet over medium heat, saute the onion and mushrooms in oil until softened, then stir in the water chestnuts and continue cooking for 1 minute or until heated through. Then scoop out mixture into a bowl and set aside.

Return skillet to burner over medium heat, add butter and stir until melted, then whisk in flour until blended. Whisk in the milk, broth, soy sauce, salt, and pepper. While whisking constantly, bring mixture to a boil and allow to boil gently for 2 to 3 minutes or until sauce thickens.

Remove skillet from the heat and stir in the mushroom mixture.  Add the beans and stir to combine. Turn into casserole dish.

Bake, uncovered at 350° for 45 to 55 minutes or until hot and bubbly. Sprinkle the French-fried onions over the top and bake for an additional 5 to 10 minutes or until you see a little browning on top.

When I was looking for ways to make favorite recipes into real honest-to-goodness homemade recipes, the classic Green Bean Casserole recipe kept coming to mind.  Rather than use cream of mushroom soup, I just stuck in a pretty basic white sauce instead.  The mushrooms were added in the first step along with onions for more flavor and water chestnuts for crunch.  It’s your basic Green Bean Casserole but dressed up a bit.  I hope you’ll try it.

You can easily double this recipe, just be sure you’re using a big enough skillet.