Green Bean Casserole

December 22, 2008

This is so yummy.  It was modified from an Alton Brown recipe.  I hope you try it and you will never make another green bean casserole that begins with canned soup.  It is a perfect holiday dish but would be great any time.


Green Bean Casserole 


2 tablespoons plus 1 teaspoon kosher salt, divided 

1 pound fresh green beans, rinsed, trimmed and halved 

1 medium sized onion chopped

2 tablespoons unsalted butter 

12 ounces mushrooms, trimmed and cut into 1/2-inch pieces 

1/2 teaspoon freshly ground black pepper 

2 cloves garlic, minced 

1/4 teaspoon freshly ground nutmeg 

1/2 cup chicken broth 

1/2 cup heavy cream


Preheat the oven to 450 degrees F.

Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 8 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in skillet over medium-high heat. Add the onions, 1 teaspoon salt and pepper and cook, stirring occasionally, until the onions begin to become translucent.  Add the mushrooms, garlic and nutmeg and continue to cook for another 5 minutes. Add the chicken broth and reduce to ½ the liquid. Decrease the heat to medium-low and add the cream. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.  Remove from the heat and stir in the green beans. Put mixture in a casserole dish and place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.



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