Ditch the cans of soup this year and try this green bean casserole with fresh vegetables and a creamy homemade gravy baked with a crunchy crust.
Ingredients
1lbfresh green beans, blanched and trimmed
½lbcremini mushrooms, sliced
½cuppearl onions, or diced sweet onion
4tbspunsalted butter
4tbspall-purpose flour
2clovesgarlic, minced
1teasfresh oregano, minced
¼teasred pepper flakes
2cupschicken stock
½cupsweet peas , (optional)
½cupshredded Parmesan cheese
½cupbreadcrumbs
¼cupslivered almonds
Salt and pepper, sprinkle
Instructions
Blanch green beans. Wash your green beans, trim off the ends, and chop them in half. Add the green beans in a pot of boiling, salted water for about 90 seconds. They should turn bright green and be slightly tender. Drain the beans and immediately dunk them in a bowl of salted ice water to stop them from cooking.
In a large pot or skillet over medium-high heat, melt the butter and then add the mushrooms and a pinch of salt. Cook for about 5 minutes until the mushrooms start to break down and release their liquid. Then add onions, garlic, pepper flakes, and herbs. Stir and cook for 30 seconds. (Note If you are using diced onion, add them earlier and cook for a few minutes until they soften.)
Add flour to the pot, stir, and cook for another minute to cook out the flour flavor.Stir in the chicken stock in small batches. Don’t just add it all at once. Stir it constantly as you add the stock so it stays creamy and doesn’t get lumpy. If it’s too thick, add more stock or water. If it’s too thin, just simmer for a few minutes until it thickens.
Stir in green beans, peas, and pearl onions if you're using them and stir to combine.
Pour mixture into a buttered casserole dish and top with Parm, breadcrumbs, and slivered almonds.
Bake at 400 degrees for about 20 minutes until the top is nicely browned.Let cool for a few minutes and serve immediately.