You can’t beat casseroles as easy as this classic Green Bean Casserole.
Green Bean Casserole
Makes 6 to 8 servings
Ingredients
- 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
Instructions
- 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.
Notes
TIPS from GRANDMA
Put up your favorite vegetables when they are fresh.
Put up your favorite vegetables when they are fresh.
