Similar to the classic green bean casserole but with fresh ingredients. The taste is much worth the effort!
Prep Time::20 mins
Cook Time:: 1 hr 5 mins
Total Time:: 1 hr 25 mins
Servings::10
Ingredients
2 pounds fresh green beans, trimmed and cut into 2-inch pieces
½ cup unsalted butter, divided
2 medium onions, diced
1 (16 ounce) package sliced fresh mushrooms
2 cloves garlic, minced
⅓ cup all-purpose flour
sea salt and ground black pepper to taste
3 cups milk
1 (6 ounce) can crispy fried onions (such as Durkee)
Directions
Preheat the oven to 350 degrees F (175 degrees C). Fill a large bowl with ice and cold water.
Bring a large pot of lightly salted water to a boil. Add green beans and cook, uncovered, until crisp-tender, about 6 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer to a large bowl.
Heat 3 tablespoons butter in a large skillet over medium-high heat. Add onions; sauté until translucent, about 5 minutes. Add mushrooms and garlic; sauté until mushrooms just cooked through, about 5 minutes. Stir into green beans.
Place remaining 5 tablespoons butter in a 2-quart, microwave-safe bowl. Microwave on high power in 30 second intervals, until melted.
Whisk flour into melted butter until smooth; season with sea salt and black pepper. Add 1 cup milk; whisk until smooth and combined. Microwave for 2 minutes. Add 1 cup milk, whisking until smooth; microwave for 2 minutes. The roux mixture should thicken between additions, less so as each cup milk is added. Add remaining 1 cup of milk; microwave for 2 minutes more, then whisk until smooth.
Transfer green bean mixture to a 9×13-inch baking pan; stir in thickened roux to combine. Season with salt and black pepper.
Bake in the preheated oven until warm and bubbly, about 30 minutes. Top with crispy fried onions and return to the oven for 5 minutes.