Umami Recipes
Umami Recipes

Abby’s Favorites

Green Bean Casserole




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- 1 lb. Fresh Green Beans (ends snapped off)

- 8 Tablespoons Salted Butter (divided)

- 1 Large Onion (chopped)

- 8 ounces Sliced Mushrooms

- 3 cloves Garlic (minced)

- 2 1/2 cups Half n Half

- 1 teaspoon Salt

- 1 teaspoon Pepper

- 1 teaspoon cayenne

- 1/2 teaspoon garlic powder

- 2 Tablespoons Flour or Cornstarch

- 2 cups Fried Onions (such as French's)

- 1/2 cup Parmesan Cheese, grated


In a large skillet, heat 4 Tablespoons of butter over medium-high heat. Add onions and cook until tender and caramelized, about 7-8 minutes, stirring often. Add mushrooms and cook for 4 minutes longer. Stir in garlic and cook for 1 minute. Transfer the mixture to a bowl.

After the onion-mushroom mixture has been removed, use the same skillet. Heat skillet to a medium heat and add remaining 4 Tablespoons of butter. Add flour or cornstarch and begin to quickly whisk the mixture. Let cook, whisking often, for about 2 minutes. Stir in half-n-half, salt, and pepper. Cook for 4-5 minutes until mixture thickens. Taste and check for seasonings.

Preheat oven to 350 degrees. Bring a large pot of water to a boil. Add green beans and cook for 6-7 minutes. Drain and transfer to ice bath to cool (optional).

Add onion-mushroom mixture to cream sauce and stir. Add green beans and stir to coat.

Sprinkle with parmesan cheese, if using. Pour into a 9 × 13 baking dish. Bake for 25 minutes or until bubbly. Remove from the oven and cover with fried onions. Bake for 5 minutes longer


Also cooks well at 375 if needing to bake with other items




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