Green Bean Casserole Recipe
This green bean casserole recipe is a holiday must! But it's also great for
potlucks, dinner parties, and buffets.
For the topping:
- 2 medium onions, thinly sliced
- 1/4 cup all-purpose flour
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup bread crumbs
- 1 teaspoon salt
For beans and sauce:
- 2 tablespoons salt
- 1 pound fresh green beans, washed and trimmed
- 2 tablespoons butter
- 12 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
- salt and pepper to taste
Preheat the oven to 475 degrees.
For the topping, toss together the onions, flour, bread crumbs, and salt in a large
mixing bowl. Reserve the Parmesan cheese for later.
Evenly spread this mixture onto a greased baking sheet and bake for about 30
minutes, tossing occasionally. Remove from oven and set aside.
Reduce the oven temperature to 400 degrees.
To cook the beans, fill an 8 quart saucepan 3/4 full with water and add 2
tablespoons of salt. Bring the water to a boil and add the beans. Cook for about 5
minutes. Drain the beans in a colander. To immediately the cooking, place the
beans in a large bowl of ice water. Drain through a colander set aside.
In a large cast iron skillet, melt the butter over medium heat. Add the
mushrooms, salt and pepper to taste and cook. Stir occasionally until the
mushrooms begin to sweet, about 5 minutes. Add the nutmeg and garlic and
cook one more minute.
Sprinkle the flour over the mushrooms and toss to combine. After 1 minute, add
the broth and cook an additional minute.
Add the half and half and reduce the heat to medium-low. Stir occasionally until
the mixture thickens. Remove from the heat. Place green beans in skillet and add
about 1/4 of the onion mixture.
Combine the ingredients well and top with the rest
of the onions and the Parmesan cheese. Bake uncovered in the oven for about
15 minutes until hot and bubbly.
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