Okay, so this is a gourmet version of the dreaded green bean casserole that I make fun of on Facebook.
Try this and you will never make the nasty canned soup version ever again.
I've created a low fat creamy mushroom sauce to coat the fresh green beans. The Alexia Onions are optional, but a few add incredible flavor and crunch. This is a really delicious version of a dish I have always hated.
- Kosher salt
- 1 pound fresh green beans, trimmed and cut in half
- 2 tablespoons butter
- 8 ounces mushrooms, sliced - baby bella are wonderful in this dish
- 2 garlic cloves, minced
- 2 tablespoons flour
- 1 cup chicken broth
- 1 cup milk
- 1/4 teaspoon freshly ground nutmeg
- Kosher salt and black pepper
- One bag Alexia Onion Rings - baked and cooled (this product is in the frozen french fry section)
- Prepare the beans by bringing a gallon of water and 2 tablespoons of salt to a boil in a large saucepan.
- Add the beans and cook for 4 minutes. Drain and set aside.
- Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, about 4 to 5 minutes.
- Add the garlic and continue to cook for another 1 to 2 minutes.
- Sprinkle the flour over the mixture, stir to combine and cook for 1 minute.
- Whisk in the broth and the milk and cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
- Stir in the nutmeg, 1/2 teaspoon salt and lots of freshly ground black pepper.
- Remove from the heat fold in the green beans.
- Transfer to a baking dish.
- Bake in preheated 350 degree oven for 15 to 20 minutes, until bubbling Top with the onion rings and bake an additional 5 minutes to crisp the onions.
- Serve immediately.