Green Bean Casserole
Perfectly tender green beans in a creamy mushroom sauce and crispy topping
Ingredients
- 2 lbs. fresh green beans
- 1 lb. baby Portabella mushrooms cleaned and sliced
- 8 oz. button mushrooms cleaned and sliced
- 1 1/2 cups whole milk
- 1 1/2 cups half-and-half
- 6 Tbsp. unsalted butter
- 4 cloves garlic minced
- 3 Tbsp. all purpose flour
- 1 1/2 tsp. salt
- 6 oz. French fried onions
Instructions
- Preheat oven to 400F degrees.
- Wash, dry and trim the green beans. Bring a large pot of salted water to a boil. Set up a bowl of ice water next to it.
- Put the green beans into the boiling water and blanch for 5 minutes. Remove and immediately plunge the beans into the bowl of ice water. Allow them to cool. Then, drain and pat dry.
- In a large skillet, melt 4 Tbsp. of butter over medium heat. And the sliced mushrooms. Saute until the mushrooms are dark and have released all of their liquid, about 10-12 minutes. Season with salt and pepper. Remove onto a separate plate.
- Reduce heat to medium-low. Add 2 Tbsp. of butter to the skillet. Stir in the flour, garlic and salt. Cook until bubbling, about 2 minutes.
- Pour in the milk and half-and-half. Whisk until thickened.
- Put the green beans and mushrooms into a 9x13 baking dish. Pour the cream mixture over top. Cover the baking dish with foil.
- Bake for 20 minutes. Remove the foil and bake another 20 minutes. Sprinkle the French fried onions evenly over top the casserole and bake another 2-3 minutes. Serve warm.
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