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Advent Calendar Cookbook—Day 21: Green Bean Casserole

Advent Calendar Cookbook—Day 21: Green Bean Casserole

Recipe submitted by Sarah Wingo, Librarian for English Literature, Theatre, and Romance Languages & Literature

“Make a béchamel sauce out of the butter used to sauté mushrooms, then bake with green beans and fried onions in a casserole dish for about an hour.”


  • About 2 lbs frozen green beans.
  • About 2 lbs mushrooms (cremini, or white).
  • About 3 cloves garlic.
  • 1 package (6 oz) crispy fried onions.
  • 2-4 Tbs butter.
  • 1-3 Tbs flour.
  • 1 cup heavy cream.
  • 1 cup chicken stock.
  • Dash of salt.
  • Dash of pepper.
  • Dash of nutmeg.


  • Thaw 2 lb frozen green beans (and drain).
  • Mince 3 cloves garlic.
  • Wash and drain 2 lb mushrooms. Slice the mushrooms or just break them up by hand while draining.
  • Sauté mushrooms in 2-4 Tbs butter. (The mushrooms will soak up the butter, then release it again after a few minutes).
  • Add 3 cloves garlic (minced).
  • Sprinkle with salt and sweat until translucent.
  • Add 1-3 Tbs flour. Stir and continue heating to make a roux.
  • Add 1 cup heavy cream and 1 cup chicken stock. Reduce heat slightly and stir to make a sauce (If it’s a little too thin, reduce heat and simmer until it reduces somewhat).
  • Add salt (not too much, the fried onions are salty), pepper, and a little bit of nutmeg.
  • Preheat oven to 350 degrees F.
  • Combine mushrooms and sauce with green beans in a casserole dish.
  • Mix in a quarter to one third of the fried onions, spread the remainder on top.
  • Bake, covered, for about an hour.




Last Modified: December 17, 2022

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