Today we are sharing another Thanksgiving recipe with you! A staple at most Thanksgiving houses, green bean casserole. Having been a vegetarian the majority of my life I look forward to all the sides every year. If you saw yesterday’s post Cinnamon Roasted Butternut Squash then you may know that I’m trying to make more and more things from scratch this year. Green bean casserole is a great dish to start with because you can make it a day or two before and heat it up before your ready to eat on Thanksgiving.
Heat two tablespoons butter in a large sauce pan oven medium-high heat until melted. Add 8 ounces of chopped mushrooms. Any type of small mushroom will work, I used cremini mushrooms and sauté the mushrooms for 3-5 minutes, until they are soft. Add one diced shallot for two minutes, stirring occasionally. Sprinkle two tablespoons of flour and stir until combined.
Slowly add 1/2 cup vegetable broth and whisk until smooth. Then add one cup whole milk and bring mixture to a simmer, cook for a few additional minutes to allow the sauce to thicken. Stir in 1/2 cup grated parmesan cheese, one teaspoon salt and one teaspoon black pepper, until cheese is melted. Boil two pounds of fresh green beans for 3-5 minutes then add into the mushroom sauce.
Pour the green beans and mushroom sauce into a greased baking dish and sprinkle the onions on top (I used a casked iron skillet). Bake for 25 minutes at 350 greens and serve warm.
GREEN BEAN CASSEROLE
2 tablespoons butter
2 tablespoons flour
1/2 cup vegetable stock
1 cup whole milk
8 ounces mushrooms, chopped
1 shallot, diced
1/2 cup parmesan, grated
1 teaspoon salt
1 teaspoon black pepper
2 pounds fresh green beans
1 cup friend onion toppings
1. Heat Butter in a large sauce pan over medium- high heat until melted. Add mushrooms and sautee 3-5 minutes, until soft. Add shallots for two minutes, stirring occasionally. Sprinkle flour in and stir until combined.
2. Slowly add broth, whisk until smooth, then add milk, bring mixture to a simmer, cook for a few additional minutes to thicken. Stir in cheese, salt and pepper, until cheese is melted.
3. Boil green beans for 3-5 minutes then add into mushroom sauce
4. Pour green beans and mushroom sauce into a greasy baking dish and sprinkle onions on top.
5. Bake for 25 minutes at 350 degrees, serve warm.