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Green Bean Casserole

November 17, 2015

WAIT! Don’t think this recipe is for the usual canned soup with canned green bean casserole. It’s sooooo not! This recipe is for a home-made version of green bean casserole using fresh green beans and an incredible mushroom cream sauce that you make yourself. I found it on Cooks Illustrated.com, and it’s unbelievably good! Make this casserole and I guarantee it will be completely eaten with not a crumb leftover. Not like the canned version that everyone makes, but no one eats. Am I right??? Seriously, you gotta make this dish!!

1 pound fresh green beans, ends snapped, cut into bite-size pieces
8 oz. fresh mushrooms, cleaned and sliced
1 Tablespoon butter
fresh garlic cloves, minced
1 1/2 Tablespoons all-purpose flour
3/4 cup chicken stock
1 Tablespoon dry sherry
3/4 cup heavy cream
1 slice whole grain bread, torn into pieces
1 Tablespoon butter
1 cup French fried onions


  • Pre heat oven to 400 degrees F.
  • Bring 8 cups water to boil in a large pot.
  • Add pinch of salt and beans to the boiling water.
  • Cover and cook 6 minutes or until crisp-tender and still bright green.
  • Drain beans in a colander, then plunge into ice water to stop cooking.
  • Drain in colander again. Set aside to dry.
  • Melt butter in a deep-sided skillet.
  • Add mushrooms, garlic, and a generous amount of salt and pepper.
  • Cook mushrooms on medium heat, stirring often, until they begin to soften, about 6 minutes.
  • Stir in flour and cook 1 minute.
  • Add chicken stock and sherry and bring to a simmer.
  • Add cream and simmer on low until sauce thickens, about 10 minutes.
  • Stir in cooked beans until evenly distributed throughout the sauce.
  • Transfer hot bean mixture to baking dish sprayed with Pam cooking spray.
  • In a food processor, pulse bread with butter, salt and pepper until crumbly. Stir in onions–but don’t process.
  • Top beans with onion topping mixture and bake uncovered for 20 minutes, until heated thru, bubbly on sides, and browned on top.
  • Serve right away.
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