Easy Green Bean Casserole Recipe

Ingredients

1 pound green beans, fresh, frozen, or canned, all trimmed and cut to 1-inch pieces and drained
▢2 tablespoons butter
▢12 ounces mushrooms, sliced
▢1/2 cup milk
▢1 1/2 cups cream of chicken soup, homemade or store-bought
▢1 teaspoon Worcestershire sauce, or coconut aminos
▢1 teaspoon Stone House Seasoning
▢2 cups crispy fried onions, homemade or store-bought, divided

Method

Prep. Preheat your oven to 350ºF. Spray a 9×13 baking dish with nonstick baking spray and set aside.

Quick boil green beans. Bring about 2 quarts of water to a rolling boil. Add green beans to the boiling water and cook for 5-7 minutes. Remove from the boiling water and place in a bowl of ice water or immediately rinse with ice-cold water. (If using canned green beans, skip this step.)
Saute and Cook. Meanwhile, melt the butter and saute the mushrooms until tender, about 7 to 8 minutes. Add the drained green beans, milk, soup, Worcestershire sauce, Stone House Seasoning, and half of the crispy onions. Stir to combine and pour into the casserole dish.
Bake. Bake for 30 to 35 minutes uncovered.
Add Topping and Bake. Remove from the oven and top with remaining crispy onions. Return to the oven until golden brown, about 10 minutes.

How to Make Homemade Crispy Onions:
Make your homemade crispy onions to use in your fresh green bean casserole.
Ingredients: 4 cups thinly sliced onions, buttermilk, 1 teaspoon Stone House Seasoning, 2 cups flour, about 4 cups oil for frying.
Instructions: Add sliced onions to a large bowl. Cover with buttermilk and soak for up to 30 minutes. Heat the oil in a Dutch oven over medium heat. Drain the buttermilk off the onions and toss the onions in the flour and Stone House Seasoning. Add the coated onions in batches to the oil and cook until golden brown and crispy. Remove from the oil with a slotted spoon. Store in an airtight container for up to 3 days.