Step aside, cream of mushroom soup. Traditional Green Bean Casserole just had an upgrade and don’t worry, it’s still so easy!
I’m not going to lie. Every time I make a green bean dish, I dread it. The trimming of those damn beans, I could SCREAM. I try to be patient, but my lanta sometimes it’s the little things. Now hiring: Professional Green Bean Trimmer. Will pay with food.
What You’ll Need:
- 1 pound green beans, trimmed & halved
- 8 ounces Baby Bella or Portobello mushrooms, sliced (IMO, don’t use white mushrooms)
- 2 tablespoons butter
- 1 teaspoon ground pepper
- 1 tablespoon of salt, added gradually to taste
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 and 1/4 cups light cream
- 6 oz container French’s crispy onions
Preheat your oven to 400°. Kindly ask your professional green bean trimmer to have at it while you slice your mushrooms. Add butter, mushrooms, some of the salt & pepper, and garlic to a deep pan and cook over medium heat for about 5 minutes (once mushrooms start to soften and release moisture.)
Sprinkle all of the flour on top and stir until it has soaked up all of the moisture. Add the vegetable broth and let simmer for 3-5 minutes. Reduce your heat and stir in the light cream. Continue to cook, stirring occasionally until your mixture has thickened (10-15 minutes.)
In a large mixing bowl, add your green beans and about a 1/2 cup of the onions. Pour in your cream mushroom mixture and stir until combined.
Transfer your mixture into a baking dish and cover with the remaining onions. Bake for 15 minutes.
‘Tis the season to indulge. We’ll worry about the cream and butter in the new year 😉