Easy Green Bean Casserole
- Easy Green Bean Casserole
- Recipe
- Ingredients
- Instructions
The easiest, creamiest green bean casserole ever. Even the pickiest of eaters will be begging for seconds!
So I need to start by saying that I am not a fan of green beans. At all. It was never really part of the Korean diet growing up so I don’t think I even tried a single green bean until my early twenties.
And after trying that single green bean, I swore green beans off forever. That is, until I had this green bean casserole, smothered in the creamiest mushroom sauce and topped with extra crunchy friend onions.
Now I may have just picked off all of the fried onions and mushrooms I could find but still, I think I managed to sneak in a couple of green beans here in there!
Recipe
Yield: 8 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Ingredients
Instructions
1. Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
2. In a large pot of boiling salted water, blanch green beans until bright green in color and tender crisp, about 2 minutes. Drain well and cool in a bowl of ice water. Drain well and set aside.
3. In a small bowl, whisk together cornstarch and 2 tablespoons water; set aside.
4. Melt butter in a large skillet over medium high heat. Add garlic, mushrooms, onion, thyme and nutmeg. Cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in milk, heavy cream and Worcestershire.
5. Bring to a boil; reduce heat and stir in cornstarch mixture until thickened, about 2-3 minutes. Stir in green beans.
6. Add green bean mixture to prepared baking dish. Sprinkle with fried onions. Place into oven and bake until bubbly and golden brown, about 15 minutes.
7. Serve immediately.
