Just in time for Thanksgiving, here’s a delicious recipe for a dish that is standard on many holiday tables. Give this one a try and let us know how it turns out!
Yield: Serves 8
2 tablespoons kosher salt
1.5 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
1/2 – 1 teaspoon freshly ground black pepper, to taste
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
1/2 cup breadcrumbs
6 oz french fried onions
Preheat oven to 375°F. Grease a 9×13 casserole dish, set aside.
Blanch the beans: In a large pot, bring about a gallon of water and 2
tablespoons of salt to a boil. Add the green beans and boil for 5
minutes. Drain in a colander and immediately plunge the beans into a
large bowl of ice water to stop the cooking process. Drain and set
Melt butter in a large skillet set over medium-high heat. Add the
garlic and onions, stirring occasionally, until the onions begin to
soften, about 4 to 5 minutes. Add the mushrooms, salt and pepper and
continue to cook for another 1 to 2 minutes.
Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the
chicken broth and stir to combine. Then add the half and half and
simmer until the mixture thickens, stirring occasionally, approximately
6 to 8 minutes.
Remove from the heat and stir in all of the green beans. Transfer green
bean mixture to prepared casserole dish. Top with the bread crumbs and
then layer the french fried onions on top.
Place casserole in the oven and bake until bubbly, about 20 minutes.
This recipe is courtesy of The Novice Chef.