Green Bean-Mushroom Casserole
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Unsalted Butter2 cups
All-Purpose Flour2 cups
Chicken (low-sodium)1 cup
Half-And-Half1 cup
ButtermilkDirections:
1
Make the casserole: Melt the butter in a large Dutch oven over medium heat
2
Add the diced onion; cook, stirring, until softened, 7 to 10 minutes
3
Add the mushrooms; saute until softened and most of the liquid has evaporated, 10 minutes
4
Sprinkle in the flour; cook, stirring, 1 minute
5
Add the broth and half-and-half
6
Bring to a boil, then reduce the heat to medium low and simmer until thickened, about 5 minutes
7
Bring a pot of salted water to a boil
8
Add the green beans and cook until crisp-tender, 7 to 10 minutes
9
Drain; shake off any excess water and add to the mushroom sauce
10
Cook, stirring occasionally, until the beans are very tender, 10 to 12 minutes
11
Season with salt and pepper
12
Make the topping: Soak the sliced onion in the buttermilk, 5 minutes
13
Combine the flour and 1 teaspoon salt in a medium bowl
14
Heat 2 to 3 inches vegetable oil in a large pot until a deep-fry thermometer registers 350 degrees F
15
Working in batches, drain the onion, toss with the flour and shake off the excess, then fry until golden, 4 to 6 minutes
16
Drain on paper towels
17
Transfer the green bean mixture to a 4-quart baking dish and top with the fried onion
18
(The casserole and topping can be made up to 2 hours ahead; refrigerate the casserole
19
Bring to room temperature; reheat at 350 degrees F, 30 minutes
20
Top with the fried onion; bake 5 more minutes
21
) Photograph by Chris Court