I have made this a few years now and everyone comments on it. It is not too far off from the original, but with a better taste as you use mostly fresh ingredients instead of the canned soup. I double the recipe on the back of the can of onions - you need leftovers for Thanksgiving for sure!
12 T (¾ c) butter
2 medium onions
2 lbs mushrooms, quartered
4 t coarse salt
1 t pepper
2 24 oz bag TJ’s frozen French green beans
¾ c flour
4 c milk
2 cans 8 oz TJ’s Gourmet Fried Onion pieces
Preheat oven to 350 degrees. In your largest skillet over medium heat, melt 4 T butter. Add onion and sauté until begins to soften, about four minutes. Add mushrooms and cook until softened. Season with 2 t salt and ½ t pepper and set aside to cool.
Cook green beans according to directions on bag. If you buy Trader Joe's green beans there are no directions. Just boil water and cook beans until cooked through. Pour beans into strainer and set aside.
Melt remaining butter in a medium saucepan over medium low heat. Add flour, whisking constantly until mixture begins to turn golden, about two minutes. Pour in milk and continue whisking until mixture has thickened, about three minutes. Stir in remaining salt and pepper. Remove from heat and let cool to room temperature, stirring occasionally. Pour over beans and toss to combine with onion/mushroom mixture.
Butter a 9x13 pan and add spread out casserole mixture.
Bake casserole, covered, until mixture is bubbly and heated through – about ten minutes. Uncover and cook until top is golden brown about 30 seconds. Sprinkle Trader Joe’s onion pieces over top and serve.
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