Green Bean and Mushroom Casserole
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Green Bean and Mushroom Casserole
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 16 oz fresh green beans ends trimmed
- 4 tbsp butter divided
- 8 oz button mushrooms sliced
- 1 shallot sliced thinly
- 1 clove of garlic
- 2 tbsp flour
- 1 cup of milk
- Sea Salt and Freshly Cracked Pepper to taste
- French's fried onions
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Instructions
- Preheat the oven to 375 degrees. Coat a large baking dish with cooking spray.
- Blanch the green beans in a large pot of boiling water for 3-4 minutes or until just tender. Strain the green beans and rinse them under cold water to stop them from cooking.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once the pan is hot, add the mushrooms and cook, without stirring for 2-3 minutes. Flip the mushrooms and continue to cook for 2-3 minutes or until golden brown.
- Add the shallot to the pan and sauté for 1 minute, stirring often. Add the minced garlic to the skillet and cook, stirring constantly for 1 minute. Season with a bit of sea salt, to taste. Remove the mushroom mixture from the skillet to a bowl and set it aside.
- Place the skillet back on the stove and add the remaining 2 tablespoons of butter, once it has melted, add the flour and whisk for 1-2 minutes. Slowly add the milk and whisk until thick and creamy without any lumps. Season with sea salt and freshly cracked pepper, to taste.
- Add the green beans and mushrooms to the mixture and toss to coat evenly. Place the green bean mixture into the large baking dish and cover with a lid or foil.
- Place into the oven to bake for 20 minutes.
- Remove from the oven and sprinkle generously with French's fried onions. Return to the oven and bake for an additional 2-3 minutes or until the onions are golden brown. Be careful--the onions burn quickly.
- Remove from the oven and serve. Enjoy.
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