Green Bean Casserole with Porcini Mushroom Sauce

It went pretty quick

As my sisters and I were prepping Thanksgiving dinner at my parents, my youngest sister sadly informed us that she had grabbed the wrong cream soup for her green bean casserole, which is her hubby's favorite Thanksgiving dish. My sis' had all the other ingredients but sadly my mom had no cream of mushroom soup on hand. Just then I remembered repinning a recipe for homemade condensed cream soup. I exclaimed, "We can make our own! I just saw a recipe on Pinterest for it so we can at least try." It turned out fabulously and is really quite simple.

• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups milk 
• 1 teaspoon beef bouillon
• 1/2 cup of dried porcini mushrooms, chopped (rinsed and re-hydrated first)
• dash ground black pepper 
• 4 cups cooked cut green beans 
• 1 1/3 cups French fried onions 

Directions

1. Place butter in a saucepan over medium heat. Once melted, whisk in flour till it forms a paste.
2. Slowly pour milk into the pan, whisking as you pour until the mixture is smooth. Add bouillon, mushrooms, and black pepper.
3. Simmer until sauce is thickened. 
4. Stir the soup, beans and 2/3 cup onions in a 1 1/2-quart casserole. 
5. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
6. Bake for 5 minutes or until the onions are golden brown.