Name: Green Bean Casserole with From-Scratch Mushroom Sauce
- 2 tablespoons plus 1 teaspoon kosher salt
- 1 pound fresh green beans, rinsed, trimmed and halved
- 2 tablespoons unsalted butter
- 12 ounces mushrooms (aim for a mix, such as white, shiitake and cremini), trimmed and cut into ½-inch pieces
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 2 tablespoons flour
- 1 cup no-salt-added chicken broth
- 1 cup half-and-half
- 1 1/3 cups Frenchs Crispy Fried Onions
(To make your own fried onions from scratch, go here.)
Yield: 4 to 6 servings
- Preheat the oven to 400 degrees with the rack in the middle.
- Bring a large pot of water and 2 tablespoons salt to a boil in a large saucepan or Dutch oven.
- Meanwhile, prepare an ice bath in a large bowl.
- Add the green beans to the boiling water and cook until crisp-tender, about 5 minutes.
- Drain in a colander and transfer to the immediately ice bath until completely cool, then drain.
- In a 12-inch cast-iron skillet over medium-high heat, melt the butter.
- Add the mushrooms, 1 teaspoon salt and the pepper and cook, stirring occasionally,
until the mushrooms begin to give up some of their liquid, 4 to 5 minutes.
- Add the garlic and continue to cook, stirring, for an additional 1 to 2 minutes.
- Sprinkle the flour over the mixture and stir to combine.
- Cook, stirring, for 1 minute.
- Add the broth and simmer for 1 minute.
- Decrease the heat to medium and add the half-and-half.
- Cook until the mixture thickens, stirring occasionally, 6 to 8 minutes.
- Reduce the heat as needed to prevent the mixture from scorching or bubbling too vigorously.
- Remove from the heat and stir in 1/3-cup fried onions and the green beans.
- Top with the remaining onions.
- Transfer the skillet to the oven and bake for about 15 minutes, until the sauce is bubbling and the onions are crisp and dark golden brown.
Source: Washington Post recipe, November 2019, adapted from an Alton Brown recipe
and a recipe on the Frenchs Crispy Fried Onions label.
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