Green Bean Casserole
Fresh green beans, sliced mushrooms, spices, herbs, and heavy cream all baked together with a crispy onion topping. An upgrade to a classic side.
Ingredients
- 2 lbs Fresh Green Beans; Trimmed and Halved
- 1.5 lbs Sliced Mushrooms button or Portobello works great, or a mushroom blend
- 4 Cloves of Minced Garlic
- 1 Yellow Onion; Sliced thin
- 4 tbsp Unsalted Butter
- 2 tbsp Salt and 2t Salt Keep separate
- 4 tbsp Flour
- 1 tsp Pepper
- 1/2 tsp Nutmeg
- 2 cup Chicken Broth
- 2 cup Heavy Cream
- 3 cup Fried Onion Straws Fry your own or buy the premade ones.
Instructions
- Preheat oven to 400 degrees.
- Boil 1 gallon of water, add two tablespoons of salt to water. Blanch the green beans in boiling water for 6 minutes. Remove the green beans from boiling water and quickly shock in ice water to keep from overcooking.
- In a medium sauce pot, melt your butter then sauté the mushrooms and onions until the onions soften. Add the flour, the rest of the salt, pepper, nutmeg, and minced garlic to the pot and continue to sauté. Add chicken stock to the pot and bring to a boil, once boiling add your heavy cream and simmer until the sauce thickens. Remove from heat.
- In a shallow baking pan add your green beans and mushroom sauce together and toss to make sure all green beans are coated.
- Cover the top of the casserole with the onion straws and bake, uncovered, for approximately twenty minutes.
- Cover and let rest for 15 minutes before serving.
Notes
