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Green Bean Casserole Redux

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Green Bean Casserole sans the canned soup with fresh mushrooms and beans. Heaven.

Ingredients

  • 1 pound Green Beans, Trimmed And Cut Into Bite Sized Pieces
  • 8 ounces, weight White Mushrooms, Sliced
  • 2 Tablespoons Butter
  • 2 cloves Garlic, Minced
  • 1-⅓ cup Heavy Cream
  • ½ cups Parmesan Cheese, Shredded
  • ¼ teaspoons Black Pepper
  • 1 pinch Ground Nutmeg
  • 1 cup French Fried Onions

Preparation

Heat a pot of water to boiling and place beans in the water to blanch for about 5 minutes. Beans should be bright green and just barely tender. Immediately remove beans from water and plunge into a a bowl of cold water or run under the faucet until cool. This stops the cooking process.

In a medium pan, saute mushrooms in butter and salt until soft and starting to caramelize. Stir garlic and cream into the mushrooms and bring to a simmer. Stir in Parmesan, pepper, nutmeg, and green beans and continue to simmer for about 5 minutes or until the the sauce is thickened and the beans are tender.

Remove from heat, season with more salt to taste and top with french-fried onions.

2 Comments

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angela radke on 9.7.2013

I was wishing for a homemade version of this popular dish! Tastes wonderful!

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Patricia @ ButterYum on 11.17.2012

I love the idea of not using canned soup – can’t wait to give this a try. Thanks for sharing the recipe.

One Review

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mayasmom on 11.23.2012

This was yummy. A richer, more sophisticated version of the traditional green bean casserole. I think I would’ve like it better as a fancy side dish on a non-Thanksgiving menu. I found it hard to get everything else going and make this at the last minute. It doesn’t re-heat as well as the traditional casserole either. All those comments aside, it was delicious and I will make it again, just not on Thanksgiving.

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