Traditional Green Bean Casserole
Total Time
45 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Rating
4 out of 5 stars
(1)
Ingredients
6 servings
- 1 lb green beans – trimmed and halved
- 1 tablespoon olive oil
- 1 cup onion, thinly sliced
- 4 garlic cloves, rough chopped
- 12 ounces mushrooms, sliced
- 2 teaspoons fresh thyme
- salt and pepper to taste
- 3 tablespoons butter
- 4 tablespoons flour
- 1 cup chicken stock or veggie broth
- 1 cup half and half (or whole milk)
- 1 teaspoon salt
- ½ teaspoon pepper
- Pinch cayenne
- 1 tablespoon lemon zest
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Preparation
Step 1
Preheat oven to 350F.
Step 2
Bring 12 cups of water to boil in a large pot. Add one tablespoon salt. Add the prepped green beans and gently simmer for 5 minutes until tender-crisp. Strain, rinse with cold water, and set aside in the strainer.
Step 3
At the same time, in a large skillet, heat the olive oil over medium-high heat. Add the mushrooms, onions, garlic, and thyme, turning the heat down if need be. Saute until tender. Season lightly with salt and pepper. Set these aside.
Step 4
In the same pan, add the butter, and cook undisturbed over medium heat until lightly browned and fragrant. Whisk in the flour, and cook it about 1 minute.
Step 5
Whisk in the broth, bring to a simmer, then whisk in the half and half—season with salt and pepper and a pinch of cayenne. Bring to a simmer to thicken, whisking.
Step 6
Toss in the green beans and the mushrooms and taste again, seasoning well. You want the gravy to taste rich. Stir in the lemon zest to give a little brightness.
Step 7
Place in a greased 8×8 baking dish and place in the oven for 20-25 minutes. Add the crispy onions 5-10 minutes before it’s done so they don’t overbrown.
Step 8
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