Green Bean Casserole
Think you've had a good green bean casserole? I thought I had, growing up following the directions on the side of a can. This is a game changer. Yes, it takes a little more effort to make the sauce from scratch and to prep and blanch the beans but boy oh boy, you won't be sorry. Green bean casserole makes me wish Thanksgiving was more than once a year.
Ingredients:
1.5 pounds fresh green beans, washed, ends snapped and halved
2 tbsp salt
2 tbsp butter
1 small white onion, diced
2 cloves garlic, minced
2 large portabello mushrooms
1 tsp salt
1 tsp pepper
2 tbsp flour
1 cup chicken broth
1 cup half and half
1/2 cup bread crumbs
1 tsp worcestershire
1 tsp soy sauce
6 oz fried onions
Supplies:
Large pot
Colander
Large bowl with ice water bath
Skillet
Spatula
Measuring cups
Measuring spoons
Saucepan
Whisk
Baking pan 9x13"
Directions:
Boil green beans and salt in water for 5 minutes to blanch. Remove immediately and move to ice water bath. Drain and set aside.
In a skillet, melt the butter and add onion and garlic. After the onions have softened, add the
mushrooms and cook about 4 minutes until just softened.
In a saucepan combine salt, pepper, flour, chicken broth, and half and half. This beschamel is more flavorful than canned sauce could ever be. Cook over medium low heat and whisk continuously to prevent clumps and scalding. The sauce will thicken as it cooks. Add the onion, garlic and mushrooms.
In a large bowl, combine the beschamel sauce, bread crumbs, worcestershire, soy sauce, and green beans. Stir to coat. Spread evenly in a 9x13" baking dish and top with fried onions.
Bake at 350 degrees for 30 minutes.
Tips:
This dish can be made ahead the day before, just leave the bread crumbs out and the onions off and add them right before baking.
From Heart to Plate is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking. Thank you for your support!
Ingredients:
1.5 pounds fresh green beans, washed, ends snapped and halved
2 tbsp salt
2 tbsp butter
1 small white onion, diced
2 cloves garlic, minced
2 large portabello mushrooms
1 tsp salt
1 tsp pepper
2 tbsp flour
1 cup chicken broth
1 cup half and half
1/2 cup bread crumbs
1 tsp worcestershire
1 tsp soy sauce
6 oz fried onions
Supplies:
Large pot
Colander
Large bowl with ice water bath
Skillet
Spatula
Measuring cups
Measuring spoons
Saucepan
Whisk
Baking pan 9x13"
Directions:
Boil green beans and salt in water for 5 minutes to blanch. Remove immediately and move to ice water bath. Drain and set aside.
In a skillet, melt the butter and add onion and garlic. After the onions have softened, add the
mushrooms and cook about 4 minutes until just softened.
In a large bowl, combine the beschamel sauce, bread crumbs, worcestershire, soy sauce, and green beans. Stir to coat. Spread evenly in a 9x13" baking dish and top with fried onions.
Bake at 350 degrees for 30 minutes.
Tips:
This dish can be made ahead the day before, just leave the bread crumbs out and the onions off and add them right before baking.
From Heart to Plate is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking. Thank you for your support!
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