Dude, can we just take a second to talk about green beans? This is important. Stop what you’re doing.
Don’t hate me now. But….
Why canned green beans. Just why.
I will concede if you absolutely cannot get fresh ones. I get that, you have no options so of course you must use canned. Of course. I’m not unreasonable, I can totally get that.
But. If there are fresh green beans to be had…. well… why not people. Fresh green beans are, like, so fun! They turn bright green as you blanch them, and they retain a slight crispness in this casserole.
Yeah. I know.
Give it a try if you never have. It’s something to do. Just saying.
Green Bean Casserole, makes enough for 6-8 as a side dish.
Needed: 2 lbs fresh green beans, 1/2 yellow onion, 2 cups fresh chopped mushrooms,1-2 tablespoons olive oil, 1/2 stick butter, 3 tablespoons flour, 1 cup cream, 1 1/2 cup vegetable stock, 1/3 cup shredded cheddar cheese and 1 container of french fried onions.
Chop off the ends of the green beans, and cut into thirds (or however large you like your beans). Bring a large pot of water (with a few teaspoons of salt) to a boil and blanch the beans for 5-8 minutes. Rinse in cool water and set aside over some paper towels to dry.
In a large pot or dutch oven heat the olive oil over medium/high heat. Saute the chopped onion until it begins to soften, then add in the chopped mushrooms and cook until they begin to sweat. Remove the onion and mushrooms from the pan and set aside. Melt the butter and add the flour, whisking as you do. Let this thicken slightly (1 minute or so) then pour in the cream and stock and stir to combine. As it heats up add back in the onions, mushrooms and green beans. Season with salt, pepper and garlic salt if you like (I did!). Stir it all together and add the french friend onions to the top.
Bake at 350 F for 18-20 minutes, until it starts to bubble.