Thanksgiving Green Bean Casserole

Ingrédients

1 1/2 containers of sliced mushrooms

About 1 and 1/2 large yellow onions diced

1 stick of butter

1/2 cup flour

About 3 to 4 cups of whole milk or Half & Half

About 3 tsp. salt (to taste)

About 1 tsp of fresh cracked pepper (to taste)

About 12 cans of kitchen sliced style green beans - or regular cut work as well... loosely drained - leave a little liquid to mix into casserole - but not too much. :)

1 regular size canister of fried onions for topping

Instructions

In large sauce pan - over medium heat - melt butter then add mushrooms and onions. Saute for a few minutes until onions are translucent and mushrooms have darkened and shrunk.

Stir in flour and stir and cook for a few minutes to cook flour.

Slowly add 3 cups of whole milk or half & half - stirring constantly - cook for about 10 minutes till starts to bubble and thicken. If it's too thick add more milk....

If it gets too thin - you can use 2 Tablespoons of cornstarch mixed with 1 Tablespoon of milk - add to mushroom mixture and cook until thickened.

In a large mixing bowl pour canned green beans - add mushroom mixture and stir to combine.

Pour into greased baking dish - spread out evenly. Top generously with fried onions and bake at 350 degrees for 30 to 40 minutes till golden brown on top.

Can be made a few days in advance - store in large mixing bowl in fridge. When ready to bake - stir to recombine ingredients then pour into greesed baking dish. Bake covered with foil at 325 degrees without fried onion topping for about 35 minutes or until starting to bubble - than add topping and bake for about 20 to 30 minutes or until browned.