Green Bean Casserole
Ingredients
2 lbs green beans
12 tbsp. (1 ½ stick) unsalted butter, divided
1 white onions, sliced lengthwise
1 lb. cremini mushrooms, sliced
Freshly ground black pepper
4 cloves garlic, finely chopped
½ cup all-purpose flour
3 cups whole milk
3 cups vegetable stock
1 ½ cups French’s fried onions
¼ cup Pecorino cheese
Directions
- Preheat the oven to 350°F. Set aside an ice bath in a large bowl.
- Fill a large pot with boiling water and cook green beans until bright green, about 3 minutes. Using tongs, transfer beans to an ice bath to cool.
- Heat a large frying pan over medium heat and melt half the butter. Add garlic, onions and stir occasionally, until softened, about 5-7 minutes.
- Add mushrooms and cook, stirring occasionally, until mushrooms are tender, about 5-7 minutes more. Once ready, remove from heat and set aside.
- In another large pot, melt remaining butter. Add flour and cook, whisking frequently, until a light roux has formed, about 3 minutes. Pour in milk, vegetable stock and season with salt and pepper. Bring to a simmer and cook, whisking occasionally, until thickened, about 4 minutes. Once ready, remove from heat and pour into a 13” x 9” casserole dish.
- Pour onion mushroom mixture into the casserole dish as well as the green beans. Using tongs, mix until combined. Place in the oven and bake for 15-20 minutes until bubbling and gooey.
- Remove from the oven, top with fried onions, pecorino cheese and continue to bake until the top layer is extra crispy.
- Once ready, remove from the over and let cool for 8-10 minutes and serve.
© Florida City Gas. All rights reserved.
© Florida City Gas. All rights reserved.
