Homemade Green Bean Casserole

• Produce

  • 1/2 lb Button mushrooms, white
  • 1 can French fried onions
  • 1 clove Garlic
  • 1 1/2 lbs Green beans, fresh
  • 1/2 Onion

• Canned Goods

  • 1 cup Chicken stock, low sodium

• Condiments

  • 1/2 tsp Worcestershire

• Baking & Spices

  • 3 tbsp Flour

• Dairy

  • 3 tbsp Butter
  • 1 cup Heavy cream

• Other

  • salt and peper to taste

Found on flavormosaic.com

Description

Ingredients

• 1½ pounds fresh green beans, trimmed
• 3 tablespoons butter
• ½ onion, thinly sliced
• 1 clove garlic, minced
• ½ pound white button mushrooms, sliced or chopped
• salt and peper to taste
• 3 tablespoons flour
• 1 cup low sodium chicken stock
• ½ teaspoon worcestershire
• 1 cup heavy cream (or half-and-half or milk)
• 1 can french fried onions

Directions

• Preheat the oven to 375 degrees F.
• Bring a large pot of water to a rolling boil. Add a generous amount of salt, and add the green beans and cook for 5 to 6 minutes. Remove the green beans, and place them in a bowl filled with ice water. Remove and set aside to dry. (The ice water stops the green beans from cooking.)
• Melt butter in a large skillet over medium heat. Add the onions and cook until softened. Add the mushrooms and cook until lightly browned. Add salt and pepper to taste. Add the flour and stir to coat the mushrooms and onions. Slowly pour in the chicken broth, whisking vigorously to remove any lumps. Pour in the heavy cream (or half and half or milk). Simmer for 3 minutes stirring continuously. Add more salt and pepper as needed.
• In a 9-by-13-inch baking dish, sprayed with cooking spray, add the green beans, and then pour the mushroom cream sauce over them. Stir until all the green beans are covered with the mushroom sauce. Sprinkle the fried onions over the top.
• Bake for about 25 minutes. Let the casserole rest for 5 minutes. Serve.