Green Bean & Mushroom Casserole
Enjoy a delightful blend of green beans and mushrooms in a creamy casserole, topped with a satisfying crunch.
Ingredients
- 16 oz fresh green beans ends trimmed
- 8 oz white mushrooms sliced
- 1 cup chicken broth
- ½ cup heavy whipping cream
- ¼ cup flour
- 3 tablespoons butter
- 3 tablespoons garlic minced
- 1 tablespoon spicy brown mustard
- 1 tablespoon paprika
- 2 teaspoons cayenne pepper
- salt & pepper to taste
- 1 cup fried onions for topping
Instructions
- Bring a pot of water to a boil. Prepare a large bowl as an ice bath.
- Add the trimmed green beans to the boiling water for 2-3 minutes (or until the water starts boiling again).
- Remove the green beans and immediately transfer them to the ice bath to halt the cooking process.
- Preheat the oven to 375°F (190°C). In a large skillet over medium-high heat, melt the butter and add the sliced mushrooms.
- Saute the mushrooms for 4-5 minutes, or until they have started to lose their moisture.
- Add the paprika, cayenne pepper, spicy brown mustard, and minced garlic to the skillet with the mushrooms.
- Coat the mushrooms in the spices and let them simmer for 2-3 minutes, allowing the garlic to become fragrant. Season with salt and pepper.
- Sprinkle the flour into the pan, ensuring the mushrooms are completely covered.
- Pour in the chicken broth and bring the sauce to a simmer for 2-3 minutes.
- Reduce the heat to low and add the sour cream and heavy whipping cream.
- Stir until the creams are fully incorporated. Let the sauce stand and thicken for 3-4 minutes.
- In a casserole pan, arrange the blanched green beans on the bottom, filling any open spaces.
- Pour the mushroom sauce evenly over the green beans, creating a luscious layer.
- Bake the casserole for 25-30 minutes or until the top is bubbling and just beginning to turn golden brown.
- For an added touch, sprinkle fried onions or mozzarella cheese on top, if desired. Serve and enjoy!
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