If you’ve been following along, you know I’m trying to get He Who Must Be Fed to eat more vegetables. I wouldn’t call it his/my New Year’s resolution because that makes it too official sounding. Let’s just say it’s his/my unofficial resolution because if he suspects I’m trying to veg him up in 2014, my plan will be foiled. (So don’t tell him, OK?)
However, I need to be covert. In other words, I need to hide the vegetables in a sauce or under something delicious and crunchy. This green bean casserole recipe from the Novice Chef blog is not only delicious, but it also features two vegetables — green beans and mushrooms. No, this is not THAT recipe, the one you see on TV around the holidays. This one is all from scratch, baby.
- 2 tablespoons kosher salt
- 1.5 pounds fresh green beans, rinsed and ends trimmed
- 2 tablespoons unsalted butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 large portobello mushrooms, chopped
- 1 teaspoon kosher salt
- 1/2 – 1 teaspoon freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half and half
- 1/2 cup breadcrumbs
- 6 oz french fried onions
Preheat your oven to 375 degrees. Grease a 9×13 casserole dish.
Before you blanch your beans, cut them into bite-size pieces. Usually into thirds, depending on the length of your beans. To blanch them, bring a large pot of water with two tablespoons of salt to boil. Add the beans and boil for five minutes. Drain and then immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain again, picking out the ice cubes, and set them aside.
Melt your butter in a large skillet over medium-high heat. Add the garlic and onions, stirring occasionally until the onions soften,which takes about four to five minutes. Add the mushrooms, salt and pepper and cook another minute or two.
Sprinkle the flour and stir to combine. Cook for two minutes. Add the chicken broth and stir. Then add the half and half and simmer until the mixture thickens. Stir occasionally and cook for about six to eight minutes.
Remove from heat and add your beans. Transfer the mixture to your casserole dish. Top with bread crumbs and french-fried onions.
Bake until bubbly, about 20 minutes.
Two veggies from one dish that is delicious. What more can a girl ask for? (If you’re paying attention, you’ll notice that my pan is 8×8, not 9×13. When I made this, I halved the recipe, since I was cooking just for the two of us.)