Green Bean Casserole

Without Soup!

2 pounds fresh green beans 5 Tablespoons butter 12 ounces mushrooms 1 medium onion, diced 3 cloves garlic, minced 3 Tablespoons all-purpose flour 1 cup heavy cream 1½ cups chicken stock 1 teaspoon soy sauce ½ teaspoon dried thyme 1 teaspoon Kosher salt 1 teaspoon fresh ground black pepper 6 ounces fried onions

Ingredients

Time:

55 Minutes

Serves:

10

1

Brown the Mushrooms

Melt 4 tablespoons of butter in a large skillet set over medium heat. Add the mushrooms and onions and cook for 7-8 minutes until the mushrooms are browned.

2

Blanch the Beans

While the mushrooms cook, blanch the green beans in a large pot of boiling water for 6-7 minutes, then drain and set aside.

3

Add the flour

Add the garlic and cook for 30 seconds. Add the flour and cook for another 1-2 minutes, stirring frequently, until lightly browned.

4

MAke the Cream sauce

Add the cream and chicken stock and whisk until the mixture comes to a simmer. Cook for another 1-2 minutes until thickened. 

5

Add the beans

Add the green beans and ¼ cup of the fried onions to the sauce and stir until combined.

6

Transfer to baking dish

Transfer the beans and cream sauce to a baking dish, then bake for 20 minutes at 350°F.

7

Add the onions

Remove the casserole and top with the fried onions and bake for another 5 minutes. Let cool for 10 minutes before serving.

This green bean casserole is a homemade take on a Thanksgiving classic, made with fresh green beans and a rich and creamy mushroom sauce.

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