Green Bean CasserolePosted: November 14, 2011
I love green bean casserole. I don’t make it often, but when I do, I usually make the nostalgic version using canned green beans, cream of mushroom soup, and fried onions. I was perfectly happy with it. I had never made green bean casserole from scratch until recently, when I had green beans, mushrooms, and half and half in the fridge that needed to be used. Wow! I didn’t go the extra step and make the fried onions to go in/on the casserole, but nonetheless, it was amazing! I’m adding it to our Thanksgiving menu this year.
Green Bean Casserole
1 pound fresh green beans, washed, ends trimmed, and cut in half
1 8 ounce package mushrooms, chopped
4 tablespoons butter
2 tablespoons flour
1 cup half and half (more may be needed to reach desired consistency)
salt and pepper, to taste
1 large onion, very thinly sliced
Preheat the oven to 400 degrees F.
To prepare onion topping (optional): Toss the onions in the flour and shake off excess flour. Fry onions in hot ail in small batches until golden brown. Remove from oil and let drain on paper towels.
To prepare green beans: Bring a large pot of salted water to a boil. Add the beans and cook for 5 to 10 minutes (or until they reach desired doneness – remember, they will continue to cook in the oven). Drain green beans in a colander and set aside.
Meanwhile, melt 2 tablespoons of the butter in a skillet set over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add 2 more tablespoons of butter. Once melted, sprinkle the flour over the mixture and stir. Cook for about 1 minute, not letting the flour burn. Decrease the heat to medium-low and whisk in the half-and-half. Cook until the mixture thickens, stirring often. You may add more half and half to thin the sauce if it gets too thick.
Add the reserved green beans to the sauce. You may also add some of the fried onions (if using) to the mixture. Season with salt and pepper. Pour mixture into a small casserole dish. Top with the remaining onions (if using). Place into the oven and bake until bubbly, approximately 15 – 20 minutes. Remove from oven and serve immediately.
Alternatively, breadcrumbs can be used to top the casserole instead of fried onions.