Saturday, November 23, 2013

Green Bean Casserole


Everyone has their favorite Thanksgiving side dish. Mine has always been mashed potatoes. Until now. This year I made green bean casserole for the first time ever, and I cannot say enough good things about this delicious side. I nixed the cream of mushroom soup, and used fresh green beans, which really made the difference for me. Of all things that we served up at our mini-Thanksgiving dinner this week, I went back for seconds of these, and these only! Turn those previous green bean casserole haters like me into lovers with this recipe.

Green Bean Casserole
Serves 12

Ingredients:
  • 6 tbsp. unsalted butter
  • 1 medium onion
  • 1 lb. mushrooms, chopped
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 24 oz. frozen or fresh green beans, ends trimmed, and chopped into 1-inch pieces
  • 6 tbsp. flour
  • 2 cups milk
  • non-stick cooking spray
  • 8 oz. fried onions (homemade or store bought)
In a large skillet over medium heat, melt 2 tbsp. butter. Add onion and soften, about 4 minutes. Add mushrooms, and cook until softened and all juices have released from the mushrooms, about 10 minutes. Season with 1 tsp. salt and 1/4 tsp. pepper. Set aside to cool.

Cook green beans according to package directions on the stovetop. I boiled mine in salted water for about 5 minutes.

Melt the remaining 4 tbsp. butter in a medium saucepan over medium-low heat. Add 1/4 cup flour, whisk constantly until mixture begins to turn golden, about 3-4 minutes. Slowly pour in milk, and continue whisking until mixture has thickened, about 12 minutes. Stir in remaining salt and pepper. Remove from heat and let cool to room temperature, stirring occasionally. Pour over beans, add the onions and mushrooms and toss to cobmine. 

Spray a 9x13 inch pan with non-stick cooking spray. Spread the green bean mixture in the pan. Top with 8 oz. fried onion pieces.


Heat broiler. Cook casserole, covered, until mixture is bubbly and heated through, about 10 minutes. Uncover and cook until the top is browned, 30 seconds to 2 minutes. Remove from oven and serve.

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