GREEN BEAN CASSEROLE

GREEN BEAN CASSEROLE


 

I never have had green bean casserole until this years Thanksgiving when my sister in law made it. I always thought green bean casserole was a mushy, creamy, out of a can dish (gosh I sound like a food snob) it just never striked my interest. I finally tried my sister in laws and it was so good! The fresh green beans paired with french's fried onions, gosh this is so genius!! The only canned item was the cream of mushroom. Again I am going to come off as a snob, but I just can't get with the can mushroom soup it freaks me out. I replaced the canned soup for a creamy mushroom bechamel sauce. 

I am thinking I want to make this recipe not just for the holidays, its just that good and easy to make. 

This recipe is adapted from Bon Appetit. 

 

ingredients

2 pounds green beans, with trimmed ends
Kosher salt
1 pound cremini mushrooms, sliced, divided
8 tablespoons unsalted butter, divided
4 large sprigs thyme
2 tablespoons all-purpose flour
1¼ cups whole milk
1 cup heavy cream
4 garlic cloves, finely minced
½ cup grated Parmesan
Freshly ground black pepper
¾ cup French’s fried onions

serving: 6
 

preparation

Preheat oven to 375 degrees. 

Cook green beans In a large pot of boiling salted water for about 3 minutes. Drain and add to casserole dish. 

Heat 4 tablespoons of butter in a large skillet over medium-high. Add mushrooms, without stirring, cook until golden brown underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides. Add 2 tablespoons butter and thyme sprigs to pan. Cook, tossing occasionally, until mushrooms are dark brown and tender, about 4 minutes. Remove thyme and toss. Season with salt and pepper, transfer to casserole dish and mix in with green beans. 

Melt remaining 2 tablespoons butter in a saucepan over medium-low. Whisk in flour and cook, whisking occasionally, until roux is golden brown, about 4 minutes. Whisk in milk and cream. Increase heat and bring to a simmer, whisking often, and cook until sauce is thick and bubbling, about 5 minutes. Remove from heat and whisk in garlic and Parmesan; season with salt and pepper.

Pour sauce over green beans and mx. Cover tightly with foil and bake until sauce is bubbling, 25–30 minutes. Uncover and continue to bake until casserole is lightly browned on top and around the edges, 10 minutes longer. Top with fried onions and and bake until onions are slightly darker, about 3 minutes. Let sit 10 minutes to set before serving.

BOURBON PECAN PIE

BOURBON PECAN PIE

MISO BUTTER MASHED SWEET POTATOES

MISO BUTTER MASHED SWEET POTATOES