Green Bean Casserole From Scratch

• Produce

  • 1 lb Button mushrooms, white
  • 3 cloves Garlic
  • 2 lbs Green beans
  • 1 (6-ounce container Onions, canned fried

• Canned Goods

  • 1 1/2 cups Chicken broth

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1/8 tsp Black pepper, ground
  • 6 1/4 tsp Salt
  • 1 Salt and pepper

• Bread & Baked Goods

  • 4 slices White bread

• Dairy

  • 5 tbsp Butter, unsalted
  • 1 1/2 cups Heavy cream

Found on browneyedbaker.com

Description

Ingredients

• 4 slices white bread, each slices torn into quarters
• 2 tablespoons unsalted butter, softened
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 (6-ounce) container canned fried onions
• 2 tablespoons salt
• 2 pounds green beans, ends trimmed, and halved
• 3 tablespoons unsalted butter
• 1 pound white button mushrooms, stems removed, wiped clean and broken into ½-inch pieces
• 3 cloves garlic, minced (about 1 tablespoon)
• Salt and pepper, to taste
• 3 tablespoons all-purpose flour
• 1½ cups (360 ml) chicken broth
• 1½ cups (360 ml) heavy cream

Directions

• For the Topping: Pulse bread, butter, salt and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to a large bowl and toss with onions; set aside. For the Beans and Sauce: Adjust oven rack to middle position and heat oven to 425 degrees F. Fill a large bowl with ice water. Bring 4 quarts of water to a boil in a large pot or Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper towel-lined baking sheet to drain. Add butter to now-empty pot and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, ¾ teaspoon salt, and 1/8 teaspoon pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3½ cups, about 12 minutes. Season with salt and pepper to taste. Add green beans to sauce and stir until evenly coated. Arrange in an even layer in 3-quart (or 9×13-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.