Mean Green Bean Casserole

20 Nov

Say that three times fast 😉 My version of a classic comfort food favorite minus the soup cans (based on Alton Brown’s recipe) with an extra special topping.

Time: 45 minutes           Serves: 4-6


  • 2 tbsp + 1 tsp salt
  • 1/2 tsp black pepper (freshly ground)
  • 1/3 tsp nutmeg
  • 1 lb green beans, trimmed & halved
  • 3 tbsp butter
  • 12 oz. mushrooms, cut into 1/2 inch pieces
  • 2 cloves garlic, minced
  • 2 tbsp flour
  • 1 cup chicken stock
  • 1 cup half & half
  • 1/2 cup Alexia brand onion Strips, crushed

How to make it

  • Preheat oven to 400F.
  • Bring one gallon of water and 2 tbsp salt to a boil. Add green beans and blanch for 5 minutes. While they cook, prepare a large bowl of ice water. Drain beans then immediately plunge in ice water. Drain and set aside.
  • Melt butter in large skillet over medium heat. Add mushrooms, remaining salt and pepper. Cook for about 5 minutes, stirring occasionally. Turn heat to medium-low, then add garlic and nutmeg. Cook for 2 minutes then sprinkle flour over the mixture and stir to combine. Cook for another minute. Turn heat back to medium and add the stock slowly. Simmer for 2 minutes. Turn heat back to medium-low and add half & half. Cook for about 8 minutes until mixture thickens, stirring occasionally.
  • Remove from heat and stir in beans. Pour mixture into casserole dish. Top with crushed onion strips. Place in oven and bake for about 15 minutes. Remove and serve hot.

One Response to “Mean Green Bean Casserole”

  1. Emma Carter November 23, 2011 at 1:12 pm #

    Keep up the good work!

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