Gourmet Green Bean Casserole
Adapted from Alton Brown’s Best Ever Green Bean Casserole
2 Tbsp plus 1 tsp kosher salt, divided
1 pound fresh green beans, rinsed, trimmed, and halved
2 Tbsp unsalted butter
12 ounces mushrooms, trimmed, and cut into ½-inch pieces
½ tsp freshly ground black pepper
2 cloves garlic, minced
¼ tsp freshly ground nutmeg
2 Tbsp all-purpose flour
1 cup chicken broth
1 cup half-and-half
1¼ cup (one container) DLM Onion Straws*, divided
Preheat oven to 400°F. Prepare the beans: Bring a gallon of
water and 2 Tbsp salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper, and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg, and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease
the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in ¾ cup of the DLM Onion
Straws and all of the green beans. Place into the oven and bake until bubbly, approximately 15 minutes. During the last 3 minutes of baking, sprinkle the remaining ½ cup of DLM Onion Straws over the top of the beans. Remove and serve immediately.
Makes 4–6 servings
Prep Time: 25 Minutes
Cook Time: 15 Minutes
Per serving: 261 calories; 18g total fat; 8g saturated fat; 31mg cholesterol; 2615mg sodium; 19g total carbohydrates; 4g dietary fiber; 7g protein;
Allergy Warning: Contains milk and wheat