A delightful twist on the classic green bean casserole, this recipe combines fresh ingredients and a creamy sauce for a comforting dish.
Preheat your oven to 425°F.
Preheating ensures even cooking and a golden topping.
In a food processor, pulse the bread with butter until coarse crumbs form. Mix with crispy fried onions and set aside.
Using fresh bread gives a better texture to the topping.
Bring a large pot of salted water to a boil. Add the green beans and cook until tender-crisp, about 6 minutes. Drain and plunge into ice water to stop cooking.
Shocking the beans in ice water keeps their vibrant green color.
In the same pot, melt butter over medium heat. Sauté mushrooms and garlic until softened. Stir in flour and cook briefly.
Cooking the flour removes its raw taste and thickens the sauce.
Gradually add chicken broth and cream, stirring constantly. Simmer until the sauce thickens.
Stirring prevents lumps and ensures a smooth sauce.
Combine the green beans with the sauce and transfer to a baking dish. Top with the breadcrumb mixture.
Spread the topping evenly for a consistent crunch.
Bake in the preheated oven until the topping is golden and the sauce is bubbling, about 15 minutes.
Keep an eye on the topping to prevent burning.
Serve the casserole warm and enjoy!
Garnish with fresh parsley for a pop of color.
Continue in our app for the best experience
