Green Bean Casserole From Scratch
Recipe developer and resident cranberry sauce fan at Crave The Good. Disciple of the No Carb Left Behind movement.
I love to use my cast-iron skillet for this recipe because it's stovetop to oven to table friendly!
Did you know...
- green beans - chopped mushrooms - butter - garlic -flour -half and half - French's fried onions - salt and pepper
BLANCHE. After trimming and chopping the beans, blanch for 3.5 minutes. Strain the beans and rinse with cold water until beans are cold.
MUSH IT. In a 10" cast iron skillet, heat the mushrooms and butter over medium heat and cook until the mushrooms start to release their liquid.
"Make ahead: make the casserole as directed but stop before spreading the fried onions on top of the casserole. Cover place in the fridge for up to 2 days. Remove from fridge an hour before baking at 350F for 45 minutes, then top with fried onions and bake at 350F for another 15 minutes."
SIMMER IT. Add garlic and sprinkle flour in the skillet and stir well. Add water and simmer for 3-4 minutes. Reduce heat to medium-low and whisk in the cream. Lightly simmer the cream sauce until thickened.
MIX IT! Add the blanched beans with 1/3 cup of fried onions to the skillet, and toss to coat.
SPREAD IT! Spread the remaining fried onions on top of the casserole.
BAKE IT. Bake at 350f for 15 minutes.