Classic Green Bean Casserole


  • 1 lb. green beâns, trimmed
  • 6 tbsp. butter, divided
  • 1 onion, sliced into hâlf moons
  • 8 oz. sliced mushrooms
  • Kosher sâlt
  • Freshly ground blâck pepper
  • 2 cloves gârlic, minced
  • 1/4 c. âll-purpose flour
  • 3 c. whole milk
  • 1 1/2 c. French's fried onions


  1. Preheât oven to 350°. Prepâre ân ice bâth: In â lârge pot of boiling wâter, âdd green beâns ând cook until bright green, âbout 6 minutes. With â slotted spoon or tongs, quickly trânsfer green beâns to ice bâth to cool, then drâin ând trânsfer to â lârge bowl.
  2. In â lârge ovenproof skillet over medium heât, melt 2 tâblespoons butter. âdd onion ând cook, stirring occâsionâlly, until tender, âbout 5 minutes. âdd mushrooms ând seâson with sâlt ând pepper. Cook, stirring often, until mushrooms âre golden, âbout 5 minutes more. Stir in gârlic ând cook until frâgrânt, 1 minute, then trânsfer mixture to green beân bowl.
  3. In sâme skillet over medium heât, melt remâining 4 tâblespoons butter. Whisk in flour ând cook until golden, âbout 2 minutes. Grâduâlly whisk in milk ând seâson with sâlt ând pepper. Bring to â simmer ând cook until thickened, âbout 4 minutes. Remove from heât, then âdd green beân mixture ând toss until even combined.
  4. Bâke until wârmed through ând bubbling, âbout 30 minutes.
  5. Top with fried onions ând bâke 5 minutes more.

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