Green Bean Casserole
- ¼ cup unsalted butter
- 1 (8-ounce) package sliced fresh baby portobello mushrooms
- ¾ cup thinly sliced shallot
- 3 cloves thinly sliced garlic
- 2 tablespoons white wine vinegar
- ¼ cup all-purpose flour
- 2 cups heavy whipping cream
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh thyme
- 1 tablespoon Worcestershire sauce
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 2 pounds frozen green beans, thawed
- 1½ cups crushed buttery round crackers (about 1 sleeve)
- 2 tablespoons unsalted butter, melted
- Preheat oven to 350°. Lightly spray a 2-quart baking dish with cooking spray.
- In a large Dutch oven, melt ¼ cup butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until golden brown, 4 to 5 minutes. Add shallot and garlic; cook until tender, 4 to 5 minutes. (Adjust heat if necessary to prevent vegetables from overbrowning.) Add vinegar; cook for 1 to 2 minutes. Stir in flour; cook for 1 minute, stirring constantly. Whisk in cream; cook, stirring frequently, until slightly thickened, about 3 minutes. Remove from heat; whisk in Parmesan, thyme, Worcestershire, salt, and pepper. Fold in green beans until well combined. Transfer mixture to prepared dish.
- In a small bowl, stir together crackers and 2 tablespoons melted butter. Sprinkle on top of casserole.
- Bake until golden brown and bubbly, 35 to 40 minutes.
TIPS from GRANDMA
Put up your favorite vegetables when they are fresh.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/green-bean-casserole/
3.5.3251