Green Bean Casserole
Servings 4 - 6
Equipment
- 8-inch baking dish
- Food Processor
- Large skillet
- Large saucepan
Ingredients
Topping:
- 1½ slices of white sandwich bread torn into large pieces
- 1 tbsp butter
- Sea salt and freshly cracked pepper to taste
- 1½ cups French's fried onions
Casserole:
- 1½ tbsp butter
- ½ lb button mushrooms stems trimmed and chopped into 1-inch chunks
- ¼ yellow onion diced
- 1 clove of garlic minced
- 1½ tbsp flour
- ¾ cup chicken broth or vegetable broth for vegetarian
- ¾ cup heavy cream
- Sea salt and freshly cracked pepper to taste
- 1 lb green beans trimmed and halved
Instructions
- Preheat the oven to 425 degrees. Lightly coat an 8-inch baking dish with olive oil cooking spray.
- Make the topping by placing the torn bread, butter, sea salt, and freshly cracked pepper, to taste in a food processor. Pulse 10 times to get nice buttery crumbs. Pour the crumbs into a dish then add the French's fried onions and mix until well combined; set aside until needed.
- Make the creamy mushroom sauce by heating the butter in a large skillet over medium-high heat. Add the mushrooms and onion and cook, stirring occasionally, for 6-7 minutes. Add the garlic and cook, stirring constantly for 1 minute.
- Whisk in the chicken broth and heavy cream and bring to a boil; reduce heat to medium and cook for 5-6 minutes, until reduced and thickened. Taste the sauce then season with sea salt and freshly cracked pepper, to taste. Remove from the stovetop and set aside until needed.
- Blanch the green beans in a large saucepan of well-salted boiling water for 5-6 minutes, or until crisp-tender. Immediately plunge the green beans into a large bowl filled with ice water to stop the cooking process. Side Note: If you are using haricot verts (French green beans), they will only need to blanch for a few minutes.
- Dry the green beans by placing them on a few paper towels to soak up the water. Side Note: You don't want wet green beans diluting your delicious creamy mushroom sauce!
- Prepare the casserole by adding the dried green beans to the creamy mushroom sauce and mix until well combined. Pour the mixture into the prepared baking dish.
- Sprinkle the topping evenly on top, making sure to not press it down too firmly.
- Place into the oven to bake for 13-15 minutes, or until the topping is golden brown and the mushroom sauce is bubbling.
- Remove from the oven and allow to cool for 5 minutes before serving. Enjoy.