Green Bean Casserole
The best of the best.
You'll Need:
1 1/2 lb green beans, washed and ends snipped
1 sweet onion, finely diced
8 ounces mushrooms, sliced
4 garlic cloves, minced
3 tablespoons butter
2 tablespoons flour
1/2 cup white wine
2/3 cup chicken stock
1 1/2 cup half and half
1/2 teaspoon rosemary
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
1 1/2 cups Fresh Gourmet Crispy Onions
Melt:
1 tablespoon butter in skillet
Add mushrooms, garlic and half the diced onions
Cook over medium heat about 6-7 minutes
Add green beans to pan and saute about 4 minutes more
Remove from pan, and set aside
Melt:
2 tablespoons butter + 2 tablespoons flour
(In previous skillet)
Cook together about 4-5 minutes, whisking constantly
Slowly add 1/2 cup white wine
Continue whisking
Add:
2/3 cup chicken stock
Still continuously whisking
Slowly add 1 1/2 cup half and half
Continue to whisk...
Mix:
In remaining diced onion
And green bean mixture
Pour:
Into a casserole dish
-When you get to this point, you can cover and refrigerate overnight before baking to cut down on time on Thanksgiving day-
Pop:
That casserole dish in a 350 degree oven for 30 minutes
(35 minutes if still chilled from refrigerator)
Pull:
Casserole out of the oven
Stir
Mix in:
3/4 cup crunchy onions
Top:
With another 3/4 cup crunchy onions
Bake:
Another 5 minutes
