Angela's Green Bean Casserole
Yes, everyone has a green bean casserole recipe. Here's mine! :)
Servings 8
Ingredients
- 1 pound Green Beans cut into 2" pcs, blanched in salted water then rinsed in cold water to stop cooking
- 1 8oz Cremini Mushrooms thinly sliced
- 1 small White Onion (about half to 2/3 cup) VERY small dice (brunoise)
- 4 cloves Garlic minced
- 4 Tbl Butter pieces
- 3 Tbl A/P Flour
- 1 tsp Salt Dixie Crystal Kosher
- 2 tsp Black Pepper
- 2 Tbl L&P Worcestershire more if you like
- 1 Cup Shredded Cheese whatever you like (smoked cheddar and gruyere is very good);
- 1 Cup Half n Half whole milk is fine; you might need +/-
- 1 container French Fried Onions try adding some of the jalapeño ones!!
- ½ Cup Shredded Cheese for topping
Instructions
- Get all your ingredients ready to assemble and your cooking will go much smoother.
- Blanch the green beans in boiling salted water for 4-5 mins. Dump into a colander then rinse with cold water to stop cooking. Set aside to drain. Preheat oven to 375°F.
- Put the butter in a large saucepan over med hi heat. When melted, add shrooms, onions and garlic and cook gently until translucent (you may need to turn down heat to avoid browning the veg).
- When veg is translucent, add in the flour and cook for another couple of minutes, stirring constantly. Add S/P and L&P.
- Add in half and half and turn up heat to bring to a simmer, then add cheese, stirring constantly until the mix is thick and delicious. When cheese is melted, take off heat. This sauce should be THICK. Adjust accordingly.
- In a big bowl, put the green beans and sauce and fold together. When combined, add about 1/3 of the fried onions to the mix and fold in. Taste for seasoning and adjust. You might like a bit more L&P or pepper. Also make sure it's thick enough. If your sauce is too thin, mix in a bit more cheese to add body as it cooks.
- Spray a large oven proof casserole dish with food release (PAM) then pour in the casserole. Top with more shredded cheese and the remaining fried onions.
- Cook at 375°F for about 30 minutes COVERED with foil, then uncover for the last 10 minutes. Topping should be golden brown and casserole should be bubbly around the edges. Internal temp should be 160-170º when done.
Notes
I recommend trying the fried jalapeno version of the French's onions in this dish, it is YUMMY. Not too hot, but adds a piquant flavour.
You can also add a little cayenne to the sauce if you want more zip.