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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Green bean casserole with no canned cream of mushroom soup. Ingredients:
1 pound green beans, rinsed, trimmed, and halved |
2 tablespoons unsalted butter |
2 cloves garlic, minced |
12 ounces mushrooms, trimmed and cut into 1/2 inch pieces |
1/2 teaspoon black pepper, freshly ground |
1/4 teaspoon nutmeg, freshly ground |
2 tablespoons all-purpose flour |
1 cup vegetable broth |
1 cup half-and-half |
1 tablespoon kosher salt |
6 oz french fried onions |
Directions:
1. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
2. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
3. Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
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