Green Bean Casserole

A green bean casserole using a fresh mushroom sauce.

Ingredients:

For the topping:
    3 slices bread, toasted, then torn into small pieces
    2 tablespoons unsalted butter, softened
    ¼ teaspoon salt
    ⅛ teaspoon pepper
    6 ounces (about 3 cups) canned fried onions

For the beans and sauce:    2 pounds fresh green beans, trimmed and halved crosswise
    salt and pepper
    3 tablespoons unsalted butter
    1 pound white mushrooms, rinsed, dried, and broken into 1/2-inch pieces
    3 garlic cloves, minced
    3 tablespoons all-purpose flour
    1½ cups chicken broth (1 can)
    1 can evaporate milk (or 1/2 cup Greek yogurt)

Instructions:

1. Combine the toast pieces, softened butter, salt and pepper in a food processor and pulse until crumbles are coarse. Toss with canned fried onions in a large bowl and set aside.
2. Preheat oven to 350. Prepare a 9x13 casserole dish with cooking spray.
3. Fill a large pot with ice water for later blanching the green beans and set aside. 
4. Line a baking sheet with kitchen towels for drying blanched beans.
5. Boil about 4 quarts of water in a dutch oven. Stir in 2 tablespoons salt and then add the beans. 
6. Cook for about 6 minutes, or until the beans are bright green and crisp-tender. 
7. Drain the beans, and then quickly place into the ice water to stop the cooking. Spread the beans onto the lined baking sheets to drain.
8. Melt 3 tablespoons butter in the dutch oven over medium-high heat. Add mushrooms, garlic, ¾ teaspoons salt and ⅛ teaspoon pepper. 
9. Cook until the mushrooms release their moisture and then liquid evaporates, about 6 minutes.
10. Add 3 tablespoons flour and cook for 1 minute, stirring constantly. 
11. Add in the broth and simmer, stirring constantly. 
12. Stir in the evaporated milk (or Greek yogurt) and cook until liquid thickens and reduces, for about 12 to 15 minutes. Add salt and pepper to taste, if desired.
13. Stir in green beans, and then pour bean mixture into a 9x13 casserole dish. 
14. Sprinkle with topping and bake at 350 until golden brown and bubbly, about 30 minutes.

Carole's Notes:

Serving size: approximately 12 - 16 servings, one 9x13 casserole. You can make 1/2 recipe in a smaller casserole dish.
 
It is more work, but reports are from folks who enjoy canned green bean casserole it is just as good as the other kind. If you are a foodie, this is pretty tasty. (I much prefer this version!)