Recipe: Green Bean Casserole

Don’t worry, this version is better than aunt Mildred’s bland soup-based sludge. Mine has no condensed soup, uses fresh beans, and will impress your guests. Do it.

Mmm, looks good enough to eat!

INGREDIENTS

• 2 pounds green beans, trimmed and halved*
• 1 can French Fried Onions, 6 oz (the big can)
• 3 tablespoons butter
• 1 pound white button mushrooms, sliced
• 2 cloves garlic, minced
• 2 teaspoons fresh thyme
• 2 tablespoons all purpose flour
• 1 1/2 cups half and half
• 1 1/2 cups chicken broth
• 1/2 cup grated Parmesan cheese
• Kosher salt

INSTRUCTIONS

1. Add the green beans to a large pot of boiling/salted water, and cook until until slightly tender (about 6 minutes). Drain beans and rinse under cold water to stop the cooking. Set aside.
2. In a large pot/skillet*, melt the butter over medium-high heat. Add the mushrooms and cook until lightly browned and tender (about 7 minutes).
3. Add garlic and thyme and cook for 1 minute.
4. Add the flour and stir to coat – 1 minute.
5. Stir in the half and half, chicken broth, and 1/2 teaspoon salt.
6. Bring to a simmer and cook until slightly thickened (about 5 minutes). Stir in the Parmesan and green beans and cook until heated-through (1 minute).
7. Transfer to a 3 quart baking dish (9×13 casserole dish is fine) and bake the casserole at 375 degrees until bubbling (about 15 minutes). Sprinkle the onions on top and return to oven for 5-10 more minutes.
8. Done. You may eat now.

RECIPE NOTES

• How do I prepare the green beans and mushrooms? >> For fresh green beans, you just want to 1) wash them, 2) cut-off the tops the bottoms, and 3) cut in-half if they are long. For mushrooms, simply clean-off the dirt (you can either wash them with water – not preferred – or brush-off any filth with your hand), cut-off the bottom of the stem, and slice into large-ish slices – no points for neatness here.
• What’s with the large pot/skillet note? >> If you have a 12″ skillet, use it. If you don’t have a skillet that big, use a larger pot. Don’t try in a smaller skillet – you’ll overflow.
• 375 degrees – what if I have other dishes that need to cook at 350 or 400? >> No worries. Like most casseroles, this is pretty forgiving. Adjust the cooking times if your oven needs to be hotter or colder. It’s not rocket science.