Green bean casserole is a standard dish on Thanksgiving tables around the country.
Instead of using French fried onions for topping, this recipe uses caramelized onions mixed with crunchy bread crumbs and bacon for a fun twist.
But no shade if you decide to top them with those crunchy fried onions; they are delish!
Green Bean Casserole
- ½ tablespoon butter
- 2 teaspoon oil
- 10 ounces mushrooms (about 10 whole mushrooms), finely chopped
- 1 clove garlic, minced
- 1 medium onion, diced
- 3 tablespoons flour
- ½ cup chicken stock
- ½ cup half & half
- 1 cup milk
- 1 bay leaf
- ¾ teaspoon salt
- freshly ground pepper to taste
- 1 ½ pound fresh or frozen green beans, trimmed
- ½ recipe caramelized onions
- ½ cup bread crumbs (~1 slice of bread)
- 3 slices bacon, cooked & crumbled
Melt butter and oil in a medium saucepan over medium heat. Add mushrooms and onion; cook, stirring frequently, for 10 minutes. Stir in garlic and flour; cook while stirring for 5 minutes. Slowly whisk in stock and half & half; bring mixture to a boil. Reduce heat, add bay leaf, and simmer for 10 minutes. Stir occasionally. Whisk in milk and season with salt and pepper; simmer on low for 5 minutes. Stir occasionally. Remove from heat, and set aside.
Preheat oven to 350*F. Cook beans in boiling water for 5 minutes. Drain well then add to mushroom sauce; toss to coat with mixture.
Transfer to an 11- X 7-inch baking dish*. Stir together all topping ingredients until well blended and sprinkle around the edge of the beans. Bake for 20 minutes or until golden brown on top. Enjoy!
*Make-ahead: Pour mixture into baking dish, cover, and refrigerate. Prepare dish up to 2 days before, but do not add topping until right before baking. Make sure to allow the casserole to sit out of the refrigerator for at least 30 minutes before baking.
(sorry about the not so great pictures; I cant find my camera, so I'm using my phone)
Perfect recipe for my vegi wife (don't tell her though or I'll be eating it tomorrow)