Recipe of the Week: Creamy Green Bean Casserole

Creamy, comforting green bean casserole made completely from scratch. Thanks to fresh green beans, an easy homemade cream sauce and crispy onion topping, this green bean casserole recipe is healthier and more delicious than traditional recipes that use canned soup, beans and onions.

Baked “Fried” Onions:
 

1 large onion


Green Bean Casserole:
 

1 Tbsp. + 1 tsp salt, divided 

1 lb. fresh green beans, rinsed, trimmed and halved

2 Tbsp. butter

½ lb. mushrooms, halved

½ tsp. black pepper

2 cloves garlic, minced

2 Tbsp. all-purpose flour

¾ cup chicken broth

1¼ cups half-and-half
 


Preheat the oven to 475°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. 
 


For the onions:  Thinly slice the onion. Pour flour in one small bowl, Panko + salt + pepper into a medium bowl, and whisk the egg and milk together in another small bowl. To bread the onion slices, you’ll want to use one hand for dry and one hand for wet. It helps things move a little quicker and easier. First, dip a few slices into the flour. Then into the egg mixture. And finally, give them a nice dunk into the Panko and coat them well. Place onto baking sheet. Repeat with the rest of the onions. Bake onions until golden brown, about 25 minutes. Flip them twice during this time. Set them aside.
 


Bring a gallon of water and 1 Tablespoon of salt to a boil in a large saucepan. Add the beans and blanch for 5 minutes. Drain and immediately place into a large bowl filled with ice water to stop the cooking process. Drain again and set aside.
 


For the casserole: Reduce the oven to 400°F.  Over medium-high heat, melt the butter in a large ovenproof skillet. Add the mushrooms, 1 teaspoon salt, and the pepper. Cook, stirring occasionally, until the mushrooms begin to give off some of their moisture - about 5 minutes.

Add the garlic, stir, and cook for another 2 minutes. Sprinkle the flour on top and stir until combined. The flour will soak up all the moisture. Add the chicken broth and simmer for 3 minutes. Decrease the heat to medium-low and add the half-and-half. Stirring occasionally, cook until the mixture is thick– about 10 minutes or maybe more if you prefer a thicker sauce.


Remove from the heat and add 1/4 of the onions and all of the green beans. Give it a nice stir, combining the sauce and beans. Top with remaining onions and bake until bubbly, about 10-15 minutes. Remove from the oven and enjoy! Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat as desired.

- Contributed by Jill Rozier
Lake Tahoe Markets
www.LakeTahoeMarkets.com