The Best Green Bean Casserole
 
 
Adapted from The Daring Gourmet
Author:
Serves: 6 - 8
Ingredients
  • 4 slices thick-cut bacon, diced
  • ½ cup finely chopped sweet onion
  • 2 medium cloves garlic, minced
  • 12 ounces button mushrooms, chopped
  • 3 tablespoons Earth Balance Buttery Sticks (or regular butter)
  • 3 tablespoons all-purpose flour
  • 1 cup half and half (I make this with Organic Valley Lactose Free Half and Half)
  • 1¼ cups chicken broth
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pound fresh green beans, trimmed, cut into 1½" pieces and blanched (boil for 5 minutes, place beans in ice water for a few minutes, drain well)
  • 3 ounces crispy onions
Preparation
  1. Preheat oven to 350 degrees.
  2. Lightly butter 9x13" casserole dish and set aside.
  3. Fry bacon in a large skillet over medium-high heat until crispy. Reduce heat to medium. Add onions and cook until soft and translucent, about 4 minutes. Add garlic and mushrooms, cook for another 4 minutes or so, until mushrooms are soft. Transfer mixture to a bowl.
  4. Melt 3 tablespoons Buttery Sticks in the same skillet and whisk in flour. Continue whisking for another minute until the mixture has slightly deepened in color. Add the half and half and chicken broth while constantly whisking to prevent lumps. Once slightly thickened, add the mushrooms and bacon mixture along with the salt and pepper. Add green beans and stir to combine.
  5. Pour mixture into a 9x13" casserole dish and sprinkle with crispy onions, covering the top of the casserole. Bake uncovered for 30 minutes.
  6. ***You may prepare the casserole a few hours in advance except for adding the onions (they will become soggy if you add them in advance). Remove the casserole from the refrigerator 30 minutes prior to baking. Sprinkle onions over the top and bake.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2016/02/09/the-best-green-bean-casserole/