I've always really liked green bean casserole--even the Campbell's version, and it is a staple at Thanksgiving dinners for us. This, however, is a fresher take on it--better flavor, less mushy. It is an Alton Brown recipe from Food Network. He fries his own onions, but I still use the French's. I guess I'm not ready to give up all my processed foods. But if you are feeling ambitious t
he instructions are here.
Green Bean Casserole
- 1 teaspoon kosher salt
- 1 pound fresh or frozen green beans cooked until barely tender in salted water
- 2 tablespoons unsalted butter
- 8 ounces mushrooms, trimmed and cut into 1/2-inch pieces (He calls for 12 oz, but it's easier to just throw in an 8 oz package of already sliced 'shrooms .)
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
- 1-1/3 cup french fried onions
Melt butter in heavy skillet over medium high heat. Add mushrooms, salt and pepper and cook until mushrooms start to release their liquid, about 4-5 minutes. Add garlic and nutmeg and cook for a minute or two more. Sprinkle the mixture with flour, stir until mushrooms are coated, and cook for one minute. Add broth and simmer for a minute more. Reduce heat to medium low and add half and half. Cook until mixture thickens, about 6-8 minutes.
Remove from heat. Stir in 1/4 of the onions and all of the green beans. Pour mixture into a casserole dish. Top with remaining onions. Bake at 400 degrees for approximately 15 minutes. Serve immediately.
