Monday, November 19, 2012
Homemade Green Bean Casserole
2 lbs green beans
1 lb crimini mushrooms, coarsely chopped
2 cups dried wild mushrooms, reconstituted
2 tablespoons garlic, chopped
½ onion, sliced
1 tablespoon flour
1 can cream of mushroom soup – I like the Trader Joes Portabello Mushroom Soup in a box
½ to 1 cup half and half
Salt and pepper to taste
French Fried Onions
Sautee the mushrooms and onions in a little Olive Oil on med high heat for 5-10 minutes till lightly browned, stirring often, add in garlic and green beans (they work best if they are about 1 ½” to 2” long) sauté for another 5-10 minutes, you want the green beans softened, but not mushy. For the last 2 minutes of cooking, sprinkly with a tablespoon of flour and mix well. (The main goal here is to remove some of the liquid from them, so you don’t end up with soup later).
In a separate bowl, mix together the soup, half and half and seasonings.
Combine the green bean mixture with the sauce mixture, adding a little more half and half if it needs to be thinner.
Transfer to a casserole dish and bake @ 350 for about 20 minutes, topping with the French Fried Onion the last 5 minutes of cooking.
Bake at 350 for 15-20 minutes – top with the French fried onions for the last 5 minutes of cooking.