Recipe

Homemade Green Bean Casserole Recipe

	Davidwhittaker / All my dishes 2 years, 7 months ago The authentic recipe for making green bean casserole. The difference between this recipe and the typical recipe is amazing and worth the extra work! Prep:20m Cook:30m Servings:12	Davidwhitta
	homemade green beans casserole garlic mushrooms

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Ingredients

Topping:

4 slices white bread, torn into quarters

2 Tbsp. unsalted butter, softened

1/8 tsp. Ground black pepper

3 cups French’s canned fried onions (approx 6 oz) – or more to taste

Beans and Sauce:

2 pounds green beans, ends trimmed, and cut in half

Salt

3 Tbs. unsalted butter

1 pound white button mushrooms, stems trimmed off, wiped clean, and broken into ½ inch pieces, or sliced through an egg slicer for convenience

3 medium garlic cloves, minced, or pressed through a garlic press (approx. 1 Tbsp.)

Ground black pepper

3 Tbsp. All-purpose flour

1 ½ cups chicken broth (or vegetable broth if you want to keep it all-vegetable based)

1 ½ cups heavy cream

Directions

Topping:

Pulse bread, butter, salt and pepper in food processor until mixture resembels coarse crumbs, about ten one-second pulses

Transfer to large bowl and toss with onions

Set aside

Beans and Sauce:

Adjust oven rack to middle position and heat oven to 425 degrees

Fill large bowl with ice water

Bring four quarts water to boil in a large pot (preferably a Dutch oven). Add 2 Tbsp. salt and green beans. Cook beans until bright green and crisp-tender, about 6 minutes.

Drain beans in colander and plunge immediately into ice water to stop cooking.

Spread beans on paper-towel-lined baking sheet to drain.

Add butter to the now-empty Dutch oven and melt over medium-high heat until foaming subsides.

Add mushrooms, garlic, 1/8 tsp. Salt, 1/8 tsp. Pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes.

Add flour and cook for one minute, stirring constantly.

Stir in chicken or veg stock and bring to a simmer, stirring constantly.

Add cream and reduce heat to medium, and simmer until sauce is thickened and reduced to 3 1/2 cups, about 12 minutes. Season with salt and pepper to taste.

Add green beans to sauce and stir until evenly coated. Arrange in an even layer in a three-quart (9” x 13”) baking dish.

Sprinkle with the topping and bake until top is golden brown and sauces bubbling around edges, about 15 minutes.

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Comments

linebb956 2 years, 6 months ago said:
I love this recipe.. I control the salt and fat content! Good post!

davidwhittaker 2 years, 6 months ago said:
It's amazing how much better this is when you make your own "cream of mushroom soup" and "topping" yourself as opposed to the store bought stuff.

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