December Recipe
Green Bean Casserole
Ingredients
Topping:
Spanish Onion, thinly sliced 2 medium
All Purpose Flour ¼ cup
Seasoned Croutons, crushed 3 TBSP
Kosher Salt 1 tsp
Beans & Sauce
Fresh Green Beans, 1 pound
(trimmed, rinsed, cut in half)
Butter 2 TBSP
Kosher Salt 1 tsp
Cracked Black Pepper ½ tsp
Mushrooms, cleaned, sliced 12 oz
Garlic, minced 2 TBSP
Nutmeg, ground ½ tsp
All Purpose Flour 2 TBSP
Vegetable Broth/Stock 1 cup
Heavy Whipping Cream ¾ cup
Method
For Topping:
- Preheat oven to 375F.
- Toss thinly sliced onions in the flour, crushed croutons, and salt.
- Spread out on a well sprayed cooking sheet.
- Bake for 20-30 minutes, or until golden browned and crispy.
For Beans & Sauce
- Blanch your beans by par cooking in boiling water, and then drain the beans and submerge in ice water.
- In a skillet, over medium high heat, melt butter. Add mushrooms, salt, and pepper. Cook until mushrooms start to soften.
- Add garlic and nutmeg, stir until fully incorporated and garlic becomes fragrant.
- Add flour and stir until mushrooms are well coated.
- Slowly add broth, continue stirring until mixture begins to bubble and thicken. Lower the heat to low medium heat, and slowly stir in your heavy cream.
- Simmer until sauce thickens.
Assembly
- Mix your beans, sauce and half of the crispy onions and pour into a casserole dish that has been well sprayed.
- Bake in your 375F oven for 15 minutes.
- Add the remaining crispy onions to the top and bake for 10 minutes.
- Enjoy!