Green Bean Casserole
| | Ingredients | 
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Make Printer Friendly | 2 lbs fresh or frozen green beans, blanched and drained
2 TB olive oil
1 lb. mushrooms, coarsely chopped
2 cloves garlic
6 TB butter
2 TB flour
1 /12 C half & half
1 1/2 tsp salt
1 tsp pepper
2 C yellow or white onions, quarted and sliced
1/2 C fine bread crumbs
1/4 C slivered almonds
1/4 C parmesan cheese | | Preparation | Preheat oven to 350 degrees. Heat olive oil on medium-high heat in large skillet. When sizzling, add garlic, then mushrooms. Saute until mushrooms are soft and most liquid has evaporated 4-6 minutes.
In a large bowl, toss green beans and mushrooms.
Add 3 TB butter to empty skillet.Melt on medium-high heat, add flour and whisk until the roux turns golden brown, about 2 minutes. Slowly whisk in half & half, salt, and pepper and cook until mixture thickens, another 1-2 minutes. Toss cream sauce with green bean and mushroom mixture, set aside.
In a clean skillet, melt remainiing 3 TB butter until sizzling. Add onions and cook over medium heat 10-15 minutes, stirring occasionally, until onions start to brown. Meanwhile, in the bowl of a food processor, add breadcrumbs, almonds, and parmesan. Pulse 10 times until ingredients are well-combined.
Add these dry ingredients to onions, and stir well. Place green bean mixture in a large casserole dish and top with onion mixture. Bake for 35-45 minutes until heated through and crispy on top. |
| | Courtesy of: Chowgirls |
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