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Joshua's Genuine Green Bean Casserole

American Contemporary

Joshua Bozsan created this 'from scratch' green bean casserole as an alternative to the quintessential holiday dish made from cans. It is incredibly delicious, and flavorful because of the fresh ingredients. Makes 2 smaller casseroles or 1 large casserole. For a gluten-free version, see notes.
Ingredients
2 pounds fresh green beans, trimmed and cut in half
6 tablespoons butter
1 1/2 pounds white mushrooms, sliced or diced (depending on size desired)
2 teaspoons salt
2 teaspoons black pepper
5 cloves garlic, minced
1/2 teaspoon ground nutmeg
4 tablespoons flour
2 cups vegetable or chicken broth
1 cup milk
1 1/4 cups cream
2 1/2 cups prepared fried onions (we used Fresh Gourmet brand)
Steps
1 Preheat the oven to 425°F.

2 Bring 6 quarts of water and 2 tablespoons of salt to a boil in a large pot. Add the beans and cook for 6 minutes. Quickly drain beans in a colander and plunge into a bowl of ice water to stop the cooking. Drain and set aside.

3 Melt butter in a large, deep skillet over medium-high heat. Add mushrooms, salt, and pepper and cook, stirring often, until mushrooms begin to release some water, about 5 minutes. Add garlic and nutmeg and continue to cook for another 2 minutes. Evenly disperse flour over mixture and stir to combine. Cook for 1 minute. Add broth and simmer for 1 minute. Decrease heat to medium-low and add milk, cream, and a half cup of fried onions. Cook until mixture slightly thickens, stirring occasionally, about 6 to 8 minutes. Remove from heat and stir in green beans ensuring everything is mixed and all beans are coated.

4 Pour mixture into one large casserole dish (10x15") or into 2 smaller ones (9x9"). Smooth out ingredients to ensure even distribution. Cover bean mixture with remaining 2 cups of fried onions. Bake at 425° for 15 to 20 minutes or until mixture is simmering heavily and onions are golden brown.


Yield
servings  use metric
original recipe yield: 8 to 12 Servings
Notes For gluten free: 1. buy gluten free fried onions, which are now widely available. 2. Instead of flour, use 2 tablespoons of cornstarch, measured into a small dish. After you have measured your milk, stir some into the cornstarch to make a thin slurry. 3. In step 3, skip the step for the flour. After adding all liquid, then stir in cornstarch mixture.

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