File this away for the holidays! Sometimes when signing up for a potluck style celebration, I like to volunteer for the item I am usually most picky about how it is made. Green bean casserole is such a staple of the christmas and thanksgiving menu, but it is kind of nobody’s favorite. There are a lot of very gross ones! Which is not right! Because I love green beans. Like almost as much as french fries if prepared right. And I have never liked green bean casserole because it can often feel not very fresh.
So this is it! A clearly titled not gross green bean casserole. There are a few tricks that make it good, but one I have to point out is dicing the mushrooms. I’m a person who likes mushrooms and they are still more palatable when in diced form instead of enormous half slices.
Okay and one more tip – no cream of anything canned soup anywhere near this.
A NOT GROSS GREEN BEAN CASSEROLE
Serves 6 to 8
1 and 1/2 pounds green beans, trimmed
1/3 cup flour
2 tablespoons bread crumbs
1 onion, sliced
1/2 cup vegetable oil
4 baby bella mushrooms, chopped
2 tablespoons butter
5 cloves garlic
1/4 teaspoon nutmeg
1 teaspoon balsamic vinegar
2/3 cup vegetable broth
1/2 teaspoon salt
1/2 teaspoon pepper
2/3 cup half and half
1/4 cup sliced almonds
1/4 teaspoon thyme
Preheat oven to 375. Bring a large pot of water to boil. Once water is boiling, place green beans in pot and cook for 2 minutes. Strain green beans and set aside. Stir together flour and bread crumbs. Toss onions in breading and fry in vegetable oil over medium-high heat until golden brown. Discard oil.
Saute baby bella mushrooms in butter with garlic and nutmeg. Add balsamic vinegar, vegetable broth, salt, and pepper and bring to boil. Add half and half and cook on medium high for 3 minutes to reduce. Mix in green beans and sliced almonds. Transfer to baking dish and top with fried onions, thyme, and additional salt and pepper. Bake for 20 minutes.
- 1 and ½ pounds green beans, trimmed
- ⅓ cup flour
- 2 tablespoons bread crumbs
- 1 onion, sliced
- ½ cup vegetable oil
- 4 baby bella mushrooms, chopped
- 2 tablespoons butter
- 5 cloves garlic
- ¼ teaspoon nutmeg
- 1 teaspoon balsamic vinegar
- ⅔ cup vegetable broth
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅔ cup half and half
- ¼ cup sliced almonds
- ¼ teaspoon thyme
- Preheat oven to 375.
- Bring a large pot of water to boil. Once water is boiling, place green beans in pot and cook for 2 minutes. Strain green beans and set aside.
- Stir together flour and bread crumbs. Toss onions in breading and fry in vegetable oil over medium-high heat until golden brown. Discard oil.
- Saute baby bella mushrooms in butter with garlic and nutmeg. Add balsamic vinegar, vegetable broth, salt, and pepper and bring to boil. Add half and half and cook on medium high for 3 minutes to reduce.
- Mix in green beans and sliced almonds.
- Transfer to baking dish and top with fried onions, thyme, and additional salt and pepper. Bake for 20 minutes.
