Categorized:
- Sides & Sauces
- Thanksgiving
Tagged:
- garlic
- green beans
- half and half
- onions
- parmesan
Green Bean Casserole
Ingredients
- 2 lbs. fresh green beans, ends trimmed, halved
- 1/4 cup (57g) butter
- 1 lb bella (crimini) mushrooms, cleaned, sliced
- Salt and freshly ground black pepper
- 1 Tbsp minced garlic
- 3 1/2 Tbsp (34g) all-purpose flour
- 1 1/4 cups (295ml) low-sodium chicken broth
- 1 1/2 cups (355ml) half and half
- 1/2 cup (45g) finely shredded parmesan cheese
- 2 cups French’s crispy fried onions (or more to taste)
Instructions
- Preheat oven to 375 degrees.
- Bring a large pot of water to a boil. Cook green beans until just tender, about 5 - 6 minutes. Meanwhile fill a large bowl with ice water.
- Drain green beans, pour into ice water, stir. Drain green beans well from ice water, pour into 12 by 8 or 13 by 9-inch baking dish.
- In a large skillet melt butter over medium-high heat. Add in mushrooms, season with salt and saute until softened, about 5 minutes. Add garlic and saute 1 minute longer.
- Sprinkle in flour and toss and cook briefly (about 30 seconds). Pour in chicken broth and half and half and season with salt and pepper to taste.
- Bring mixture to a simmer to thicken sauce, stirring frequently. Stir in parmesan cheese.
- Pour sauce over green beans in casserole dish and toss to evenly coat.
- Sprinkle with crispy fried onions.
- Cover with a sheet of foil and bake 10 minutes, uncover and bake 10 minutes longer. Serve warm.
Notes
- Button mushrooms can be used as well.
- Use freshly grated parmesan cheese for best results.
- For even more flavor try it with homemade chicken stock .
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