Green Bean Mushroom Casserole
*3 cups String Green Beans, we used frozen
*2 cups Crimini Mushrooms, sliced
*2 tablespoons Butter
*2 tablespoons Extra Light Olive Oil
*2 Cloves Garlic, minced
*2 tablespoons Flour, make rue with sautéed mushrooms
*3/4 cup Chicken Stock
*1 and 1/4 cup Half and Half
*1/2 teaspoon Lemon Juice
*Sea Salt and Freshly Ground Pepper, to taste
*3 tablespoons melted Butter, for drizzling over casserole before baking, optional
*French’s Crispy Fried Onions, mix 3 ounces with Sauce and 3 ounces for topping
*2 tablespoons Grated Parmesan Cheese, topping
In a heated cast iron skillet or stainless steel skillet on medium heat, add the butter, olive oil and sauté mushrooms about 5 minutes. Add the garlic and sauté another 1-2 minutes.
Now add the flour to mushroom mixture making a rue, slowly adding chicken stock. Then add half and half, lemon juice and 3 ounces of the crispy onions.
In a casserole, cooking sprayed, baking dish, layer with the green beans and then pour over the mushroom sauce. Add to the top of casserole the rest of the crispy onions, drizzle on the butter and Parmesan cheese. Now, cover with aluminum foil and Bake in a 325*F. oven for 25-30 minutes or until heated through. Remove the foil the last 5 minutes of baking.
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