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Green Bean Casserole

  • Author: Michelle Burns


  • 1 Tbs + 1 tsp salt, divided
  • 1 pound fresh green beans, rinsed, trimmed, and cut into 2" pieces
  • 2 tbs butter
  • 8 ounces mushrooms, sliced into halves or quarters
  • 1/2 tsp ground black pepper
  • 2 cloves garlic, minced (roasted is great here)
  • 1/4 red bell pepper, diced
  • 1/4 medium onion, diced
  • 2 Tbs all-purpose flour (or gravy flour) (use rice flour if gluten free)
  • 3/4 cup vegetable broth
  • 1 1/4 cups half and half


  • Preheat the oven to 400º F
  • In a large saucepot, bring a gallon of water and 1 tbs salt to a boil.
  • Add the beans and blanch for 5 minutes
  • Drain and immediately place into a large bowl of ice water.
  • Drain again and set aside.
  • Over medium-high heat, melt the butter in a large overnproof skillet.
  • Add the mushrooms, onions, 1 tsp salt, and pepper and sauté until the mushrooms begin to release their liquid.
  • Add the garlic and sauté1 minute.
  • Add the red pepper and sauté about 1 minute.
  • Sprinkle the flour on top and stir until combined (the flour will soak up all the moisture.
  • Add the broth and simmer for 3 minutes.
  • Decrease the ehat to medium-low and add the half and half.
  • Stirring occasionally, cook until the mixture is thick--about 10 minutes or so.
  • Remove from the heat and, either transfer to a casserole dish, or leave in the oven-proof skillet.
  • Top with the fried onions (see recipe link below)
  • Bake about 10-15 minutes, until the casserole is bubbly.
  • Remove from the oven and serve warm



Link to:  Baked "Fried" Onions

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