Green bean casserole seems to make an appearance on many holiday tables (at least the commercials make it seems that way), but I wanted to make mine extra special and make it from scratch — sans canned soup and with fresh green beans. It turned out so good and was probably my favorite side dish. I must admit, I did use store-bought fried onions. Don’t judge, we all cheat sometimes!
Green Bean Casserole
2014-12-01 17:58:55
Serves 6
Ingredients
- 2 lbs. fresh green beans, ends trimmed and snapped into halves
- 1 lb. white sliced mushrooms
- 1/2 a white onion, diced
- 2 cloves of garlic, minced
- 1/2 teaspoon Worcestershire sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 3/4 cup half-and-half
- Salt and pepper
- 1 cup french fried onions
Instructions
- Bring a large pot of water to a boil, add green beans, and cook for 3 minutes. Remove beans immediately, and place in a large bowl of ice water. When beans are cool, drain and set aside.
- In the same pot, melt butter over medium-high heat. Add diced onion, garlic, and sliced mushrooms. Sauté until soft, about 5 minutes.
- Stir in Worcestershire sauce.
- Stir in the flour, and cook for 1 minute.
- Add the chicken broth, and bring to a simmer, stirring constantly, until sauce begins to thicken.
- Add the half-and-half and cook until thickened, stirring constantly.
- Season with salt and pepper.
- Add the green beans and half of the french fried onions to the sauce, and gently toss until beans are coated evenly.
- Pour into a 3-quart baking dish, and top with remaining 1/2 cup of fried onions.
- Baking uncovered at 375 for 15-20 minutes.
Adapted from Brown Eyed Baker
Adapted from Brown Eyed Baker
Seasoned to Impress https://seasonedtoimpress.com/
