Fresh Green Bean Casserole

By Barefeet In The Kitchen

Ingredients

2 lbs fresh green beans (ends trimmed and chopped into 2-inch pieces)
2 tablespoons kosher salt for cooking
3 tablespoons butter
1 lb fresh mushrooms (chopped into ½-inch pieces)
4 cloves garlic (minced)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup all-purpose flour
1½ cups chicken broth
1½ cups heavy cream
3-6 ounces canned fried onions (for topping)

Prep Time15mins
Cook Time30mins
Servings10

Instructions

Blanching Instructions

Bring a large pot of water to a boil. Add green beans and 2 tablespoons salt to boiling water. Cook beans until bright green and crisp-tender, about 5-6 minutes.

Fill a large bowl with ice water while beans are cooking. Set it next to the sink. Drain beans in a colander and plunge immediately into ice water to stop cooking. Once cooled, drain beans again in the colander.

Sauce Instructions

Add butter to the empty pot and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, salt, and pepper; cook until mushrooms are tender and all liquid evaporates, about 5 minutes.

Sprinkle mushrooms with flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce thickens, about 2-3 minutes. Season to taste with salt and pepper.

Assembly Instructions

Preheat the oven to 350°F. Place the green beans in a 9x13 baking dish. Pour the sauce over the beans. Top with an even layer of fried onions. Bake for 15-20 minutes, until the beans and sauce are hot and bubbling.