Wednesday, December 14, 2011

Green Bean Casserole


1 lb green beans, cut into 1" pieces
1 small yellow onion, diced
1-1/4 tsp salt, divided
1/2 cup plain bread crumbs
1/4 cup Parmesan cheese, grated
8 oz mushrooms, sliced
2 garlic cloves, minced
3 Tbsp butter
2 Tbsp flour
1 cup chicken broth
1/2 cup whole milk (you can use half and half if you want the dish to be extra rich and creamy)
melted butter

Place the green beans over boiling water and cook for 8 minutes.  Preheat oven to 400º F.  In a large sauce pot melt 1 Tbsp butter and sauté the chopped onion and 1/4 tsp of salt for 4 minutes.  Remove the onions and set aside in a separate bowl with the bread crumbs and parmesan cheese. Toss to evenly combine.

In the same large sauce pot, melt the remaining 2 tbsp of butter, add the mushrooms and remaining 1 tsp of salt and sauté for 4 minutes. Add the minced garlic and cook for an additional 1 minute.  Sprinkle 2 tbsp of flour over the mushrooms and stir for 30 seconds until evenly coated.  Add the chicken broth and milk, bring to a simmer and cook for 8-10 minutes or until thickened.  Add the beans to the sauce and then pour into a greased 8 x 8 inch baking dish.  Sprinkle with onion/bread crumb mixture on top, lightly pour melted butter on top, and bake for 25 minutes or until the top is golden.  Serve warm.

Hope y'all enjoy!

xoxo, Sara

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