Ingredients: |
Ingredients: 2 tablespoons kosher salt
1½ pounds fresh green beans, rinsed and ends trimmed
2 tablespoons unsalted butter
1 small onion, chopped
2 cloves garlic, minced
2 large portobello mushrooms, chopped
1 teaspoon kosher salt, to taste
½ - 1 teaspoon freshly ground black pepper, to taste
2 tablespoons all-purpose flour
1 cup chicken broth (or vegetable stock)
1 cup half-and-half
½ cup breadcrumbs
6 oz french fried onions
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Directions: |
Directions:* Preheat oven to 375°. Grease 9x13 casserole dish, set aside.
* Blanch beans: In a large pot, bring about a gallon of water and 2 tbsp salt to a boil. Add green beans and boil for 8 minutes. Drain in a colander and immediately plunge beans into a large bowl of ice water to stop cooking process. Drain and set aside. (Canned Green Beans: If using canned green beans instead, drain green beans completely and set aside).
* Melt butter in large skillet over medium-high heat. Add garlic and onions, stirring occasionally, until onions begin to soften, about 4-5 minutes. Add mushrooms, salt and pepper and continue to cook for another 1-2 minutes.
* Sprinkle in flour and stir to combine. Cook for 2 minutes. Add chicken broth and stir to combine. Add half and half and simmer until mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
* Remove from heat and stir in green beans. Transfer green bean mixture to prepared casserole dish. Top with bread crumbs and then layer french fried onions on top.
* Place casserole in oven and bake until bubbly, about 20 minutes. If your onions start to brown too quickly, cover the casserole with foil. Serve immediately! |
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