Green Bean Casserole is a favorite of many holiday lovers! This is a different recipe--a more real recipe and let me tell you--it is the best green bean casserole you will ever eat. There is no canned soup in this recipe. The creamy sauce is made up of heavy cream, fresh mushrooms, and other delicious additions. #SoNomNom4u #GreenBeanCasserole #vegetarian
5 cans of canned green beans (french cut or regular), drained
1 onion, chopped
2 cloves of garlic, chopped
1 (8 oz) package of fresh mushrooms, sliced
2 cups heavy cream
2 TBSP butter
2 TBSP flour
1 tsp fresh cracked pepper
1 tsp salt
1 tsp worcestershire sauce
Durkee onions to top
Preheat oven to 350°F
In a large saucepan, melt butter. Add onions and garlic and cook until translucent. Add mushrooms, salt, pepper, worcestershire, and cook until mushrooms begin to soften. Add flour and stir until everything is coated and there are no lumps. Add cream and stir until it is all mixed and smooth. Cook until sauce begins to thicken. Remove from heat. Set aside.
Pour the drained greenbeans into a large casserole dish. Pour the creamy sauce all over the green beans. toss it all up to coat all the gren beans. Be gentle. We don't want mush!
Bake for 40 minutes. Add Durkee Onions to cover the top and bake for an additional 10 minutes until they are crispy and bubbly. Remove from oven and let cool a few minutes before serving.
