Green bean Casserole
Saw this Green Bean Casserole recipe on food network good eats and just had to make it, instead of the can of mushroom soup recipe. I am trying to stay away from the can goods and buy the fresh stuff. Not to say that this is a healthy dish, but it can be if you leave the half and half out and just use broth ;).
- 2 tbsp kosher salt or sea salt
- 1 pound fresh green beans, rinsed, and trimmed
- 2 tbsp unsalted butter
- 12 ounces mushrooms
- ½ tsp black pepper
- 2 cloves garlic, minced
- ¼ tsp ground nutmeg
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
- french frech fried onions
- Preheat the oven to 400 F. Bring a gallon of water and 2 tablespoons of salt to a boil. Clean and cut the ends of the beans. Add the beans to the boiling water and blanch for 5 minutes. Drain in a colander.
- Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute.
- Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Remove from the heat and stir in ¼ of the onions and all of the green beans. Top with onions. Place into the oven and bake until bubbly, approximately 15 minutes.