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Blue-Ribbon Green Bean Casserole

VegetarianCasseroleStove-Top

Time: 1 hour 10 minutes

Yield: 4 servings

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About

Need a ribbon-worthy classic for your next family meal, but you're a little too old to be a 4-H™ member? Blue-Ribbon Green Bean Casserole is more than "fair" and is destined to win over your sold-out crowd. What sets this winner apart is the fact that the crispy green beans and tangy onions are fresh from grandma's garden... because no canned contestants are allowed here! And that sauce... whoooweee! Don't let any season go by without enjoying the always-craved, Blue-Ribbon Green Bean Casserole, as it twirls around becoming your best dinner project and the star of the show. This merry-go-round of wonderful and savory flavors will help build a lifetime of blue-ribbon memories! We pledge our head, heart, hands, and health on it!

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Ingredients

  • For the onion topping:
  • 2 medium onions, thinly sliced
  • 1/4 cup all-purpose flour
  • 2 tablespoons panko breadcrumbs
  • 1 teaspoon kosher salt
  • For the casserole:
  • 1 pound fresh green beans, rinsed, trimmed, and halved
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half

Directions

Step 1 -Preheat the oven to 475 degrees F.

Step 2 -Lightly coat an 18x26-inch baking sheet with nonstick spray.

Step 3 -In a large mixing bowl, add the onions, the flour, the breadcrumbs, and 1 teaspoon of the salt and toss to combine.

Step 4 -Evenly spread the onion mixture over the prepared baking sheet.

Step 5 -Bake the onion mixture on the middle rack of the oven, tossing 2-3 times throughout, until it is golden-brown, about 30 minutes.

Step 6 -Reduce the oven heat to 400 degrees F.

Step 7 -Fill a large bowl over half full of water and ice.

Step 8 -While the onions are cooking, in an 8-quart saucepan of salted boiling water, add the green beans and blanch for 5 minutes.

Step 9 -Drain the green beans and immediately add them to the ice water to stop the cooking.

Step 10 -Drain the green beans.

Step 11 -In a 12-inch cast iron skillet over medium-high heat, melt the butter.

Step 12 -Add the remaining salt, the black pepper, and the mushrooms to the melted butter and cook, stirring occasionally, until the mushrooms begin to release some liquid, about 4-5 minutes.

Step 13 -Add the garlic and the nutmeg to the mushroom mixture and cook, about 1-2 minutes.

Step 14 -Sprinkle the flour over the mushroom mixture and cook, stirring to combine, about 1 minute.

Step 15 -Add the chicken broth to the mushroom mixture and simmer, stirring constantly, about 1 minute.

Step 16 -Lower the heat to medium-low, add the half-and-half to the mushroom mixture, and cook, stirring frequently, until the sauce thickens, about 6-8 minutes.

Step 17 -Transfer the sauce from the heat.

Step 18 -Add 1/4 of the baked onions and the green beans to the sauce and stir until it is well combined.

Step 19 -Top the green bean mixture with the remaining baked onions.

Step 20 -Bake the casserole until it is bubbly, about 15 minutes.

Step 21 -Plate and serve.

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