Megan's green bean casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb Fresh Green Beans (I prefer Haricot Vert)
8 oz Roughly Chopped Mushrooms
4 oz Bacon (about 5 large strips)
1 cup French's Fried Onions
1/2 cup Finely Chopped Shallots
3 Cloves Garlic Minced
˝ cup flour
1.5 cups Milk
3 tsp Sea Salt
2 tsp Cracked Black Pepper
2 Tbl Extra Virgin Olive Oil (EVOO)
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Directions: |
Directions:Preheat oven to 350 F.
Put a large pot of water and salt on high heat and bring to a boil.
Roughly chop the bacon and add to a sauté pan on high heat. Lightly crisp the bacon then add the chopped shallots. Once the shallots are slightly clear, add the minced garlic. After a few minutes, add the mushrooms and continue to stir on medium/high heat.
Cut the green beans into half and add to the water when it starts boiling. Boil for 5 minutes then remove from the water and place in a bowl. When the mushrooms have cooked down and have a golden color, remove the entire bacon/scallion/garlic/mushroom mixture and place aside in a separate bowl.
With the heat on medium/low, add 1 Tbl EVOO and 1 cup of the milk and stir with a metal whisk.
Add half of the flour and whisk until it dissolves. Carefully add the rest of the milk and flour, whisking the mixture together over a medium simmer. Add 2 tsp sea salt and the 2 tsp pepper. Whisk until the gravy thickens slightly to the texture of heavy cream. Reduce the heat and add the bacon/mushroom mixture then stir.
Add the green beans to the sauté pan and stir. Pour the entire mixture into a medium-sized casserole dish. Cover with aluminum foil & the lid (if you have one) and bake at 350F for 15 minutes.
Remove the foil/lid and sprinkle the dried onions evenly on top.
Place back in oven for 5 minutes at 350F uncovered. Enjoy! |
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Number Of
Servings: |
Number Of
Servings:8-10 |
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