16ozfresh green beans(washed, trimmed, and halved)
1 tspsalt
For the Cream of Mushroom Soup:
2TBSbutter
8ouncesmushrooms(cut into 1/4 inch pieces)
1tspsalt
1/2TBSminced garlic
1/4tspnutmeg
1/2tsppepper
3TBSflour
1cupwater
1tspchicken bouillon
1cuphalf and half
For the Topping:
2cupsCrispy Fried Onions
Instructions
For the Green Bean Casserole:
Bring a large pot of water to boil.
Add the salt and green beans to the water and cook them in the boiling water for 5 minutes.
Drain the water and add the green beans to a large bowl of ice water. Drain the water again, and set them aside.
For the Cream of Mushroom Soup:
Melt the butter in a large skillet over medium high heat.
Add in the chopped mushroom pieces, and salt and pepper and cook until the mushrooms begin to emit liquid, about 5 minutes.
Add the garlic and nutmeg and cook for another 2 minutes.
Add the flour and whisk it into the butter and mushrooms. Continue to cook it for about 1 minutes.
Slowly pour in the chicken broth and whisk it into the mixture until smooth.
Lower the temperature to medium low and slowly add in the half and half. Cook for about 5 to 6 minutes, or until the mixture thickens, stirring occasionally.
Remove the sauce from the heat and stir in the green beans and 1/2 cup of the Crispy Onions
Pour the mixture into a 9×9 serving dish.
(Refrigerate until day of serving up to 3 days) or bake now.
Bake in an oven preheated to 450 degrees Fahrenheit for about 10 to 15 minutes, or until the mushroom sauce is bubbly.
Top the green beans with the additional Onion Straws and bake for another 5 to 10 minutes or until the onions start to turn golden brown.
Notes
**The Fresh green beans can be substituted for drained, canned green beans. Use 3 cans.