Green Bean Casserole

This was the first-ever recipe I prepared on television. It was on WTHR and it was LIVE! I still can’t believe I thought about using saran wrap on live TV–thank goodness I didn’t get in a fight with it! Since this TV appearance, I get messages every year of people making this. I am so honored that you include one of my recipes at your holiday table.

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Green Bean Casserole

Ingredients

Green Bean Casserole

• 1 ½ pound fresh green beans, trimmed
• 2 tablespoons butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 6 oz. fresh mushrooms, chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper, to taste
• 2 tablespoons flour
• 1 cup chicken stock
• 1 cup heavy cream
• 6 oz. French fried onions

Instructions

1. Preheat oven to 375°F.
2. Grease a 9×13 casserole dish, set aside.
3. Blanch the beans: In a large pot, bring water to a boil. Salt the boiling water generously (should taste like ocean water). Add the green beans and boil for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside.
4. Melt butter in a large skillet set over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms and cook until browned. Season with salt and pepper.
5. Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken stock and stir to combine. Then add heavy cream and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
6. Remove from heat and stir in green beans. Transfer green bean mixture to a prepared casserole dish. Top with French fried onions.

Notes

**To freeze this dish**

Let contents cool and cover tightly with plastic wrap and aluminum foil.  Once ready to eat, thaw, remove plastic wrap and foil, bake until bubbly.

Bake until bubbly, about 20 minutes

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