Grand Green Bean Casserole
Updated: Dec 4, 2020
Superb Green Bean Casserole
Create a great holiday classic with fresh string beans and mushrooms. This standard side vegetable dish will become the talk of the table at your home.
1 Tbsp. salt (for boiling water)
1 tsp. salt for recipe
1 1/2 pounds green beans, trimmed and halved crosswise
2 tablespoons unsalted butter
1 cup onion, diced
½ pound portabella mushrooms, gills removed and diced small
1 teaspoon RFS Smooth & Mellow
3 tablespoons all-purpose flour
2 cups chicken broth
2 cups half-and-half
1 1/2 cups prepared fried onions
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Bring a large pot of salted water to a boil. Add the green beans, and cook until bright green and crisp-tender, about 10 minutes. Drain and shake off any excess moisture in colander and set aside.
Melt the butter in the large pot over medium heat. Add the diced onions, ¼ teaspoon RFS Smooth & Mellow, ¼ teaspoon salt and cook, stirring, until soft, about 8 minutes.
Add the diced mushrooms, ¼ teaspoon RFS Smooth & Mellow, ¼ teaspoon salt and continue to cook, stirring, until they are soft and most of their liquid has evaporated, about 10 minutes.
Sprinkle the flour over the vegetables, and stir until all the flour is absorbed (about 1 minute).
Add the chicken broth, half-and-half, ½ teaspoon RFS Smooth & Mellow and ½ teaspoon salt. Stir and bring broth to a light boil over medium high heat. Reduce to medium heat and simmer until the sauce thickens to coat the back of a spoon, about 5 minutes.
Preheat oven to 350 degrees
Remove the mushroom soup from the heat, add the green beans and stir to coat in the sauce. Transfer the mixture to a 3-quart baking dish coated with non-stick cooking spray.
Top the green bean mixture with fried onions and bake until the casserole is hot and bubbly and the onions have crisped slightly, 20 to 25 minutes.
Serves 4 to 6