Creamy Green Bean Casserole
Source: Sally’s Baking Addiction
Ingredients
Number of Servings: 8
1 Tablespoon + 1 teaspoon salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 Tablespoons (28g) unsalted butter
8 ounces mushrooms, sliced into halves or quarters*
1/2 teaspoon ground black pepper
2 cloves garlic, minced
2 Tablespoons (15g) all-purpose flour
3/4 cup (180ml) chicken or vegetable broth
1 and 1/4 cups (300ml) half-and-half*
Directions
Prep Time: 30 min
Cook Time: 55 min
Total Time: 85 min
Preheat the oven to 475°F (246°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Reduce oven to 400°F (204°C).
Bring a gallon of water and 1 Tablespoon of salt to a boil in a large saucepan. Add the beans and blanch for 5 minutes. Drain and immediately place into a large bowl filled with ice water to stop the cooking process. Drain again and set aside.
For the casserole: Over medium-high heat, melt the butter in a large 10- to 12-inch ovenproof skillet. Add the mushrooms, 1 teaspoon salt, and the pepper. Cook, stirring occasionally, until the mushrooms begin to give off some of their moisture—about 5 minutes. Add the garlic, stir, and cook for another 2 minutes. Sprinkle the flour on top and stir until combined. The flour will soak up all the moisture. Add the chicken broth and simmer for 3 minutes. Decrease the heat to medium-low and add the half-and-half. Stirring occasionally, cook until the mixture is thick—about 10 minutes or maybe more if you prefer a thicker sauce.
Remove from the heat and add around 1/4 of the onions and all of the green beans. Give it a nice stir, combining the sauce and beans. Top with remaining onions and bake until bubbly, about 10-15 minutes. Remove from the oven and serve warm.
Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat as desired.
Nutritional Information
(Per Serving)
*DV = Daily Value
Calories – 144cal – 7.2% DV
Sodium – 209mg – 9% DV
Total Fat – 5.7g – 7% DV
Saturated Fat – 15%g
Trans Fat – 0g
Protein – 8.1g – 16% DV
Cholesterol – 15mg — 5% DV
Total Carbohydrates – 19.7g – 7% DV
Fiber - 4.2g - 15% DV
Sugar - 2.9g