Green Bean Casserole at home
- Yield 8
- Prep 15 minutes
- Cook 45 minutes
Green Bean Casserole at home is a casseroles recipe on Avoteb. The yield on the card is 8. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 2 pounds fresh green beans, trimmed and cut into bite-sized pieces
- 1 batch Mushroom Alfredo Sauce (see below)
- 1 batch Crispy Onion Topping (see below)
- 1 tablespoon butter or olive oil, divided
- 1 medium red onion, peeled and thinly-sliced
- 1/2 cup Panko breadcrumbs
- 1/4 cup freshly-grated Parmesan cheese
- 1/4 teaspoon each fine sea salt and freshly-cracked black pepper
- 2 tablespoons butter or olive oil
- 8 ounces baby bella mushrooms, thinly sliced
- 4 cloves garlic, pressed or minced
- 3 tablespoons all-purpose flour
- 1/2 cup vegetable stock
- 1 cup milk (I used 2%, but any milk will do)
- 1/2 cup freshly-grated Parmesan cheese
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly-ground black pepper
Method
Warm oven to 375°F.
Trim, cut and briefly boil the green beans. Warm a large stockpot of water over high-heat until boiling. While that cooks, trim and cut the green beans. Then add the beans to the boiling water and cook for 2-3 minutes, depending on how crispy you like your green beans. (Keep in mind that the beans will cook more in the oven, so err on the side of undercooking them to your taste during this step.) Then use a slotted spoon or large strainer to move the beans immediately into a large bowl of ice water
Prepare your crispy onion topping. Melt 1/2 tablespoon butter (or olive oil) in a large sauté pan over medium-a hot burner. Tip in the onion and sauté for 2-3 minutes, stirring occasionally, until the onion is partially cooked but still holds its shape. (You don't want the onion to get too soft.) move the onion to a clean bowl. Tip in the remaining 1/2 tablespoon butter to the sauté pan, along with the panko, and stir to combine. Leave for 2-3 minutes, stirring constantly, until the panko is lightly g
Prepare your mushroom alfredo sauce. Briefly rinse and dry the sauté pan. Then return it to the stove. Melt the butter over medium-a hot burner. Then add the mushrooms and sauté for 5 minutes, stirring occasionally, until lightly browned and soft. Tip in the garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant. Stir in the flour and sauté for 1 more minute, stirring occasionally. Then add in the vegetable stock, and stir until the flour is evenly dissolved. Tip in the milk and Par
Put it all together! Mix the green beans and mushroom alfredo sauce in the stockpot, and stir the green bean mixture until evenly combined. Move to a 9 x 13-inch baking dish, and spread the green bean mixture out in an even layer. Scatter evenly with the crispy onion topping mixture.
Roast Then bake for about 25 minutes, or until the crispy onion topping is golden and crispy. (Keep an eye on it so that it does not burn. If it does start to char, simply lay a piece of aluminum foil on top of the casserole.)
Plate warm. Lift from the oven and serve warm, garnished with extra freshly-cracked black pepper (plus maybe some parsley) if you'd like.
