Green Bean Casserole

This is a classic holiday side dish that can be made well in advance and refrigerated.

1 1/2 Tablespoons Of Unsalted Butter

1 1/2 Tablespoons Of All-Purpose Flour

1 1/4 Cups Of Chicken Stock

Three Teaspoons Of Sea Salt, Divided

A Teaspoon Of Ground Black Pepper, Divided

24 Ounces Of Fresh Green Beans With Tips Removed And Cut Into About 1 1/2 Inch Long Pieces

12 Ounces Of Sliced Baby Bella Mushrooms

A Tablespoon Of Finely Chopped Red Onion

A Tablespoon Of Finely Chopped Celery

A Minced Garlic Clove

A Teaspoon Of Finely Chopped Fresh Rosemary

Two Teaspoons Of Chopped Fresh Thyme Leaves

A Tablespoon Of Chopped Fresh Italian Parsley

3/4 Cup Of Panko Breadcrumbs

Three Tablespoons Of Olive Oil, Divided

Into a sauce pot, add the butter and the flour. Cook on medium heat while whisking. When the butter has melted and is combined with the flour, slowly add the chicken stock. Continue to whisk until the mixture bubbles slightly. At this point, the gravy will thicken. Turn the heat down to low. Simmer the mixture on low heat while stirring frequently for 4 minutes. Turn off the heat. Taste and add sea salt and black pepper to taste. Set the gravy aside.

Add two teaspoons of sea salt to a pot of boiling water. Place the green beans into the boiling water. Remove the green beans after 4 minutes. Drain the beans well in a colander.

Heat a 12-14 inch skillet on medium high heat for 4 minutes. Add a tablespoon of olive oil and the mushrooms to the skillet. Spread the mushroom slices out evenly in the pan. Let the mushrooms cook without touching them for 6 minutes. After 6 minutes, add the garlic, the red onion, the celery,the rosemary, the thyme, the parsley, 3/4 teaspoon of ground black pepper, and 3/4 teaspoon of sea salt to the mushrooms. Stir well to incorporate all of the ingredients.  Turn the heat off.

Put the green beans into a round casserole dish. Add the mushroom mixture and the gravy. Mix well. Add two tablespoons of olive oil to the breadcrumbs in a seperate dish. Stir well so that the breadcrumbs become moistened with the olive oil. Add the breadcrumb and the olive oil mixture to the top of the green beans. Spread the breadcrumbs out evenly over the green beans.

Cover and bake in a preheated oven at 350 degrees for 40 minutes. Leave uncovered for the last 15 minutes so that the breadcrumbs become brown on top.

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