Green Bean Casserole
This green bean casserole recipe has been a hit at our Thanksgiving. It is a variation on a Alton Brown recipe.
Servings
Prep Time
12
people
15
minutes
Cook Time
90
minutes
Servings
Prep Time
12
people
15
minutes
Cook Time
90
minutes
Ingredients
Topping
2
onions
thinly sliced
1/4
cup
all purpose flour
3
tablespoon
panko bread crumbs
1
teaspoons
kosher salt
3
tablespoons
olive oil
Beans
1 1/2
pounds
green beans
rinsed and trimmed
Sauce
2
tablespoons
unsalted butter
8
ounces
mushrooms
cut into 1/2 inch dice
2
tablespoons
all purpose flour
1/2
teaspoons
ground black pepper
2
cloves
garlic
minced
1/4
teaspoons
nutmeg
fresh ground if possible
1
cup
chicken broth
1/2
cup
cream
1/2
cup
milk
Instructions
Onion Topping
Preheat oven to 350F
slice onions then toss them with bread crumbs, flour, and 1 teaspoon of kosher salt
Bake for 30 minutes, tossing them every 5 minutes. The onions will be golden brown.
Beans
Boil water in a stock pot.
Trim and then blanche (briefly boil) the green beans for 4 minutes. Drain.
Sauce
Heat mushrooms in a skillet on medium low with 2 tablespoons butter and sauté until color deepens, about 10 minutes.
Add garlic and nutmeg and cook for 1-2 minutes. Then add 2 tablespoons of the stock to pull the flavors from the pan.
Add 2 tablespoons of flour and stir to combine, Let it bubble for 2-3 minutes.
Add remaining stock, milk and cream. Stir and bubble for 5 minutes until it thickens.
Pulling it all together
Toss beans with mushroom cream sauce then arrange in a 13×9 pan.
Sprinkle onions over top.
The dish can be covered and refrigerated at this point if you are making it ahead.
Preheat oven to 350 F, and bake uncovered for 30 minutes.