Green Bean Casserole
This is very good but I like to cook it about 10 minutes longer. It is great as a leftover.
This is very good but I like to cook it about 10 minutes longer. It is great as a leftover.
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 2 tablespoons all-purpose flour
- 1 cup half-and-half
- 1 cup chicken broth
- 2 cloves garlic minced
- 2 tablespoons unsalted butter
- 2 tablespoons panko bread crumbs
- for the topping:
- nonstick cooking spray
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon nutmeg freshly ground
- 2 medium onions thinly sliced
- for beans and sauce:
- 2 tablespoons kosher salt divided + 1 teaspoon
- 1 pound fresh green beans rinsed, trimmed and halved
- 12 oz mushrooms trimmed and cut into 1/2-inch pieces
- Carbohydrate 39.336975 g
- Cholesterol 198.684 mg
- Fat 67.4924345 g
- Fiber 4.82885513027906 g
- Protein 16.1827145 g
- Saturated Fat 41.9535759 g
- Serving Size 1 1 Serving (640g)
- Sodium 2185.3335 mg
- Sugar 34.5081198697209 g
- Trans Fat 4.16916440000001 g
- Calories 809 calories
Step-by-step
- Preheat the oven to 475 degrees F.
- Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
- While the onions are cooking, prepare the beans. 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.
- 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.
- 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.
Using canned soup shortcuts leaves this dish watery and flat. Building a roux-thickened mushroom sauce in a 12-inch cast-iron skillet yields vastly superior body and flavor. Here is how to construct a better version from scratch.
Pairing with Proteins
Heavy side dishes require contrasting proteins to balance the plate. Roast a simple bone-in pork loin or a dry-brined turkey breast while the casserole bakes. The acidity of roasted meat juices cuts through the richness of the half-and-half sauce. Acidic components prevent palate fatigue during heavy meals.Managing Pan Capacity
Crowding a 12-inch skillet stops mushrooms from browning. Cook mushrooms in two batches if necessary to drive off moisture and concentrate flavor. Salt them only after they hit hot butter to draw out internal liquids efficiently. Target a deep golden color before dusting flour over the pan.Adapting Dietary Needs
Vegetarian modifications require simple swaps. Substitute rich vegetable stock for chicken broth without altering the thickening time. Almond milk lacks the fat content needed for proper reduction, so use full-fat canned coconut milk instead of half-and-half if avoiding dairy.
