My husband adores green bean casserole. I think his Thanksgiving would be ruined if there wasn’t plenty of it. Luckily for him, there usually is, and also lucky for him, his wife and kids love it too.
My green bean casserole is made from scratch. You won’t find a can of cream of mushroom soup here, but you will find baby portabellas, fresh green beans, cream and crisp onions. All the things necessary for a good green bean casserole, one my husband claims to be the best.
This green bean casserole is perfect for Thanksgiving. Green beans can be blanched ahead, and final oven time can be left until the turkey is resting, which is one of Melissa d’Arabian’s organization tips for turkey day.
From Scratch Green Bean Casserole
1 pound fresh green beans
2 tablespoons unsalted butter
8 ounces baby portabella mushrooms, sliced
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup cream and 1/2 cup whole milk (or 1 cup half-and-half)
salt and pepper
1 cup fried onions
Fill a large pot with water and bring to a boil. Blanch green beans for 5 minutes. Remove beans to an ice water bath, drain and set aside.
Preheat oven to 400 degrees F. In an oven-proof skillet, heat butter over medium-high heat. Add in mushrooms. Saute 4-5 minutes until mushrooms begin to sweat. Add in garlic and continue to cook for 30 seconds. Sift flour over the mushrooms. Stir to combine and cook one minute until the flour mixture starts to turn a light golden brown.
Slowly pour in chicken broth while stirring. When broth and flour are thoroughly incorporated, lower heat and stir in milk and cream. Season with salt and pepper as desired. Continue cooking until cream sauce is thickened. Stir in green beans. Top with crisp onions and place skillet in the oven for 15 minutes until hot and bubbly.
Makes 6 servings.