Green Bean Casserole
267kcal
Ingredients
- 2 pounds fresh green beans
- 2 tablespoons olive oil
- 24 oz sliced cremini mushrooms
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dijon mustard
- 1 teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 1 teaspoon kosher salt (less or more according to your liking)
- 1¼ cups chicken broth
- 1 cup heavy cream
- 1 cup French's Original Crispy Fried Onions (or use more according to your liking)
Method
- Preheat the oven to 375°F.
- In a large pot, bring a gallon of water and 2 tablespoons of salt to a boil.Add green beans and blanch for about 3-5 minutes depending on the size of green beans or until bright green and halfway to tenderness. Drain and place in an ice-water bath to stop cooking. Drain and set aside.
- In a large skillet over medium-high, heat the oil and cook sliced mushrooms, undisturbed for 2 minutes, and continue to cook, stirring, until they are soft and most of their liquid has evaporated for about 4-5 minutes.
- Melt butter and add flour, cook and keep stirring for 1-2 minutes or until roux is golden brown and smells mildly nutty.
- Add garlic powder, dijon mustard, onion powder, black pepper, salt, and nutmeg. Stir for 1 minute.
- Add chicken broth, simmer for 1-2 minutes.
- Add heavy cream, reduce the heat and simmer for 6-8 minutes or the sauce thickens and coats the back of a spoon. Stirring occasionally. Remove from the heat.
- Add the blanched green beans and stir to coat in the sauce. Transfer the mixture to a 3-quart or 9'x13' baking dish then layer French fried onions on top.
- Bake for 20 minutes or longer until hot and bubbly.
Nutrition
Calories267kcalCarbohydrates18gProtein6gFat21gSaturated Fat11gPolyunsaturated Fat1gMonounsaturated Fat6gTrans Fat0.1gCholesterol42mgSodium513mgPotassium670mgFiber4gSugar6gVitamin A1310IUVitamin C14mgCalcium83mgIron2mg