Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

GREEN BEAN CASSEROLE

Serves:4

Serves: 4
Preparation time: 30 minutes
Cooking time: 1 hour
Total time:  1 hour 30 minutes

Ingredients

  • FOR THE TOPPING:
    2 medium onions, thinly sliced
    1/4 cup all-purpose flour
    2 tablespoons panko bread crumbs
    1 teaspoon kosher salt
    Nonstick cooking spray

    FOR BEANS AND SAUCE:
    2 tablespoons plus 1 teaspoon kosher salt, divided
    1 pound fresh green beans, rinsed, trimmed and halved
    2 tablespoons unsalted butter
    12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
    1/2 teaspoon freshly ground black pepper
    2 cloves garlic, minced
    1/4 teaspoon freshly ground nutmeg
    2 tablespoons all-purpose flour
    1 cup chicken broth
    1 cup half-and-half

Preparation

  • Preheat the oven to 475 degrees F.

    Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

    While the onions are cooking, prepare the beans. 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.

    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.

    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.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Green bean casserole

Add Comment

* Required information
1000
Enter the fifth word of this sentence.

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Fall food carousel

Winter   | Spring   | Summer