Recipe by Chef Sous Chef
GREEN BEAN CASSEROLE
Our Green Bean Casserole is made fully from scratch with a few twists like Dijon mushroom cream sauce and a panko-parm topping with crispy onions.
Step 1 | Blanch the Green Beans Bring a large pot of salted water to a boil. Add the beans for 4-5 minutes. Transfer the beans to ice water and once cool, drain them and set aside.
Step 2 | Fry the Onions Toss onion with flour and salt. Fry in olive oil on medium-high heat for 6-7 minutes, turning often, until lightly browned and crispy.
Step 3 | Brown the Mushrooms Melt butter on medium-high heat. Add the mushrooms, season with salt, and sauté for 8-10 minutes, stirring occasionally, until browned.
Step 4 | Make the Cream Sauce Sprinkle the mushrooms with flour and cook for 2 minutes. Stir in the chicken stock, cream and dijon. Season with pepper, and simmer for 10 minutes.
Step 5 | Add the Beans Add the blanched beans and add them to the skillet. Using tongs, carefully toss the beans until all the ingredients are evenly distributed.
Step 6 | Top and Bake Sprinkle the casserole with breadcrumb topping. Arrange fried onions over top, then bake in the oven for 20 minutes, or until golden brown.
Homemade green bean casserole
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