Chef’s Notes: Almost everyone is familiar with the green bean casserole that is a staple at Thanksgiving dinner – can of green beans, can of cream of mushroom soup, can of French onions. This recipe is based on the same premise, but with a little bit of flair….and no cans.
Not Your Grandma’s Green Bean Casserole
2 C. fresh green beans, cut into 1-inch pieces (approximately)
1 C. fresh mushrooms, chopped
Cream sauce (recipe below)
1/4 C. slivered almonds
Preheat oven to 350 degrees.
Place green beans in steamer over boiling water and cook until crisp-tender (not mushy), about 3-5 minutes. Combine mushrooms and cooked green beans in small casserole dish. Prepare cream sauce.
3 T. butter
3 T. flour
1/2 C. vegetable broth
1/2 C. half-and-half
1 T. fresh dill, coarsely chopped
Melt butter in small saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Add the broth and half-and-half a little at time, stirring to keep smooth. Bring to a gentle boil; cook, stirring constantly, until thickened.
Remove from heat, gently stir in dill, then pour over green bean/mushroom mixture. Stir just enough to combine.
Place in preheated oven and bake 15-20 minutes. Place almonds in small skillet over medium heat and heat until just lightly toasted (2-3 minutes). Sprinkle toasted almonds on baked casserole and serve.