Wow your friends and family by showing up to Thanksgiving dinner with this delish side dish. Crunchy green beans, flavorful mushrooms, plenty of garlic, and a rich, creamy sauce take your traditional green bean casserole to a whole new level. Don't expect any leftovers!
2 lb. green beans, trimmed 8 tbsp. (1 stick) unsalted butter, divided 2 medium white onions, thinly sliced 1 ½ lb. cremini mushrooms, sliced and stemmed 5 cloves garlic, sliced 3 tbsp. all-purpose flour 1 c. milk ½ c. heavy cream 2 tsp. kosher salt 1 tsp. freshly ground black pepper 1 c. chicken or vegetable broth ½ c. grated Parmesan cheese 1 c. fried onion
Preheat the oven to 400°F.
In a large pot of salted boiling water, blanch the green beans for 3 minutes, until tender and bright green. Drain and transfer to a 9x13-inch baking dish.
Melt 4 tablespoons of butter in a large pan over high heat. Add the onions and cook until softened and translucent, about 8 minutes.
Add the mushrooms and cook until browned. Add the garlic and cook just until fragrant, about 1 minute.
Transfer the vegetable mixture to the casserole dish with the green beans. Wipe out the pan.
Melt the remaining 4 tablespoons of butter in the same pan. Add the flour and stir to combine. Cook until a golden-brown roux forms, about 5 minutes.
Add the milk, heavy cream, salt, pepper, broth, and Parmesan cheese, and stir to combine. Reduce the heat to medium-low and cook until the sauce is thickened, about 10 minutes.
Pour the sauce evenly over the vegetables in the casserole dish and toss until everything is well-coated. Cover with foil.
Bake for 20 minutes, then remove the foil and bake for another 10 minutes.
Top the casserole with the fried onions.
Recipe provided by Tasty.