Jana's Corner & One and Done Recipes

Almost every Thanksgiving and Christmas table serves a green bean casserole, including ours. What’s so great about this recipe is that you can make it the night before or in the morning and store it in the refrigerator. You spend so much time on this meal, please ditch the can and use fresh green beans!

Ingredients

• 1 1/2 pounds fresh green beans, trimmed
• Ice water bath (for blanching)
• 3 tablespoons butter
• 1/2 onion, finely chopped
• 1/2 pound fresh mushrooms, chopped or sliced
• 3 tablespoons flour
• 1 cup chicken broth
• 1 cup half-and-half
• 1 cup fried onions (your only pre-made item)
• Salt and freshly ground black pepper

Instructions

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Blanch the Green Beans:
   • Bring a large pot of water to a boil (you can use half water and half chicken stock for added flavor). Add a generous amount of salt.
   • Add the trimmed green beans and cook for 5 minutes.
   • Prepare a large bowl of ice water. Drain the green beans and immediately plunge them into the ice water to stop the cooking process. Once chilled (about 5 minutes), drain the beans in a colander.
3. Prepare the Sauce:
   • In a large skillet, melt the butter over medium heat.
   • Add the chopped onion and sauté until translucent, about 3-4 minutes.
   • Add the mushrooms, season with salt and freshly ground black pepper, and cook until the mushrooms have softened and released their moisture, about 5-7 minutes.
   • Sprinkle the flour over the mushroom mixture and stir to coat evenly, cooking for another 1-2 minutes to eliminate the raw flour taste.
   • Slowly pour in the chicken broth while whisking constantly to avoid lumps. Continue to whisk until the mixture is smooth and begins to thicken.
   • Add the half-and-half and whisk until combined. Bring the mixture to a simmer and cook for an additional 2-3 minutes, until thickened.
4. Assemble the Casserole:
   • Place the blanched green beans in a 9×13-inch baking dish.
   • Pour the mushroom sauce over the green beans and gently stir to coat evenly.
5. Bake the Casserole:
   • Bake in the preheated oven for 30 minutes, until the casserole is bubbly and the green beans are tender.
6. Add the Topping:
   • Remove the casserole from the oven and sprinkle the fried onions evenly over the top.
   • Return to the oven and bake for an additional 5 minutes, until the onions are golden brown and crispy.
7. Rest and Serve:
   • Allow the casserole to rest for 5-10 minutes before serving.

Tip

• Make-Ahead
  • You can prepare the casserole up to the point of baking, then cover and refrigerate. When ready to bake, allow the dish to come to room temperature, then bake as directed.