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Green Bean Casserole
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Adapted from
https://www.foodnetwork.com/recipes/alton-brown/best-ever-green-bean-casserole-recipe-1950575
Prep
25 min
Cook
45 min
Total
1 hr 10 min
Yield
4
Ingredients
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oz
ml
2 tablespoon Salt
1 teaspoon Salt
1 pound green beans, rinsed, trimmed, and halved
2 tablespoons butter, unsalted
12 oz mushrooms
1/2 teaspoon black pepper
2 cloves garlic, minced
1/4 teaspoon nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
Instructions
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1.
Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
2.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
3.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.