The Pioneer Woman Tasty Kitchen
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Homemade Green Bean Casserole

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Level: Intermediate

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Description

A lovely green bean casserole without the canned ingredients.

Ingredients

  • FOR THE TOPPING:
  • 2 whole Medium Onions, Sliced Thinly
  • ¼ cups All-purpose Flour
  • 2 Tablespoons Panko Bread Crumbs
  • 1 teaspoon Kosher Salt
  • FOR THE BEANS:
  • 2 Tablespoons Kosher Salt, Plus 1 Teaspoon, Divided
  • 2 Tablespoons Unsalted Butter
  • 1 pound Fresh Green Beans, Washed, Trimmed And Cut In Half
  • 12 ounces, weight Mushrooms, Cleaned And Cut In 1/2 Inch Pieces
  • ½ teaspoons Black Pepper
  • 2 cloves Garlic, Minced
  • 2 Tablespoons All-purpose Flour
  • 1 cup Chicken Broth
  • 1 cup Half-and-half
  • ¾ cups Crushed Club Crackers

Preparation

Begin by preheating the oven to 450ºF and lining a cookie sheet with parchment paper. Combine all the topping ingredients and spread on prepared cookie sheet. Place in the middle of the oven and cook for 30 minutes. Toss a few times to evenly cook. When browned, remove and allow to cool.

For the beans, in a large pot bring 1 gallon of water and 2 tablespoons of salt to a boil. Add cleaned green beans and cook for 5 minutes. Remove from water and plunge into ice water. This will stop the cooking.

Melt butter over medium heat in a 12-inch skillet. Add mushrooms, remaining 1 teaspoon salt and pepper and cook for about 5 minutes. Add garlic, continue cooking for 1-2 minutes. Sprinkle flour over mushrooms and allow to brown for 1-2 minutes. Add broth and stir well.

Reduce heat to medium low and pour in half-and-half. Continue cooking over this low heat and stir occasionally. When it thickens (after 5-6 minutes), add 1/4 of the fried onion topping. Top with cracker crumbs and then remaining onions.

Bake at 400ºF for 15 minutes, or until bubbly. Enjoy!

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