Green Bean Casserole

Green Beans

1 ½ lbs. fresh green beans washed. See notes for frozen or canned.

½ teaspoon baking soda

2 Chicken bouillon cubes

Filling

8 oz. mushrooms plus a pinch of salt for cooking

3 cloves garlic minced

3 tablespoons butter divided

3 tablespoons flour

1 cup chicken broth

1 cup half and half

1 teaspoon Worcestershire sauce

½ teaspoon EACH: onion powder, dried parsley, mustard powder

¼ teaspoon salt

1/8 teaspoon pepper

3 tablespoons Parmesan cheese grated

1 ½ cups cheddar cheese shredded

1 cup crispy fried onions

Instructions

Preheat oven to 375° F.

Begin boiling water in a large soup pot or Dutch oven. Once a boil is reached, add the baking soda and bouillon.

Meanwhile, combine the chicken broth, half and half, Worcestershire sauce, onion powder, parsley, mustard powder, salt, and pepper in a medium measuring cup with a spout. Set aside.

Dice the mushrooms and cut the green beans in half or into thirds.

Boil the Green Beans

Boil the green beans for 5 minutes. Set a timer to avoid overcooking, we don’t want them to be mushy. When they’re done, they’ll have softened but will still hold their shape nicely.

Drain well and rinse with cold water to stop them from cooking further. Spread out on a clean dish towel to dry.

Make the Filling

Use the same pot that you used to boil the green beans and melt 1 tbsp. butter over medium heat. Add the mushrooms, garlic, and a pinch of salt and cook for 4-5 minutes, stirring continuously.

Add the remaining butter along with the flour and cook for 2 more minutes.

Add the chicken broth mixture in small splashes, stirring continuously. (Adding it slowly ensures that the mixture is thick and that the roux doesn’t break.)

Bring it to a boil, then reduce to a simmer. Let it bubble gently for 4 minutes, or until desired consistency is obtained. Stir occasionally as it cooks.

Remove from heat. It will thicken a little more upon standing.

Assemble and Bake

Add the green beans and stir to combine. Stir in the Parmesan cheese along with half of the cheddar cheese and half of the crispy fried onions.

Transfer to a lightly greased baking dish. (I used a 9x13-inch, but any size that holds the casserole is fine!) Top with remaining cheddar cheese and fried onions.

Bake uncovered for 20 minutes, or until the top is brown and bubbly. Serve!

Notes

Cheese: Shred/grate the cheese from a block as it will melt and taste much better than packaged cheese. I use Cracker Barrel Sharp Yellow and  Belgioioso Parmesan. 

Baking Soda: Adding baking soda to the water helps maintain the vibrant color of the green beans!

Using Frozen Green Beans: Let frozen green beans thaw and pat them completely dry. Boil for just 3 minutes instead of 5.

Using Canned Green Beans: Drain the beans and pat them completely dry. No need to boil them first. Note that canned green beans contain sodium as well.

An alternative topping option is 3/4 cup crushed Ritz crackers + 1.5 tbsp. melted butter.

Check out all of my holiday recipes here!

Make Ahead Method:

This can be prepared up to 2 days ahead of time.

Assemble the casserole as outlined but don’t top with fried onions yet. Cover and refrigerate until ready to serve.

To serve, cover and bake for 10 minutes, then add the fried onions and bake uncovered for 15 minutes, or until brown and bubbly.

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Leftover casserole does freeze/reheat well (aside from the crunchy topping doesn't stay crispy).

From: https://thecozycook.com/green-bean-casserole/