Green Bean Casserole
Ingredients:
1 Tablespoon & 1 teaspoon salt, divided
1 pound fresh green beans, rinsed, trimmed & halved.
2 Tablespoons butter
8 ounces mushrooms, sliced
1/2 teaspoon ground black pepper
2 cloves garlic, minced
2 Tablespoons flour
3/4 cup vegetable broth
1 & 1/4 cups half-and-half
2 cups Nawabi crispy fried onions
Instructions:
1. Preheat oven to 350°F
2. Bring a large pot of water & 1 Tablespoon of salt to a boil. Add the beans & blanch for 5 minutes. Drain & immediately place into a large bowl filled with ice water to stop the cooking process. Drain again & set aside.
3. Over medium-high heat, melt the butter in a large skillet. Add the mushrooms, 1 teaspoon salt, & the pepper. Cook, stirring occasionally, until the mushrooms begin to give off some of their moisture, about 5 minutes. Add the garlic, stir, & cook for another 2 minutes. Sprinkle the flour on top & stir until combined. Add the vegetable broth & simmer for 3 minutes. Decrease the heat to medium-low & add the half-and-half. Stirring occasionally, cook until the mixture is thick– about 10 minutes.
4. Remove from the heat & add 1/2 of the onions & all of the green beans. Give it a nice stir, combining the sauce & beans.
5. Pour bean mixture in 1 1/2-quart casserole & bake at 350° for 25 minutes or until the bean mixture is hot & bubbling. Stir the bean mixture and then top with the remaining onions.
6. Bake for an additional 5 minutes or until the onions are golden brown.
Commentaires