Green Bean Casserole is a staple at Thanksgiving tables all over the south—its creamy sauce and crunchy fried onions are a comforting reminder of home and holiday, and Better Green Bean Casserole keeps the tradition alive in this updated version with fresh and rich flavors, better texture, and brighter color.
24oz.fresh or frozen long slender green beans, blanched or lightly steamed
1-1/2cupsFrench fried onions
1tsp.salt, or to taste
1tsp.pepper, or to taste
Start by sautéing the sliced mushrooms in butter with a chopped onion and a minced garlic clove in an oven-proof skillet. (If you don't have an oven-proof skillet, you can use a regular skillet and transfer to a baking dish before adding the French fried onion topping.) When they are tender and starting to brown, add a tablespoon of flour and mix well.
Heat for about one minute, stirring gently, then add the heavy cream. Stir gently and add salt and pepper to taste. Simmer over medium heat, stirring frequently, until sauce starts to thicken.
Add the steamed or blanched green beans and mix well.
Top with French fried onions and bake for 20-25 minutes at 350ºF or until heated through and the onions start to brown.
Trim the green beans if necessary—even some trimmed green beans still have a few stems that were missed.Be sure not to overcook the green beans when blanching or steaming. they should be just pliable but not limp.