Today's recipe is for a green bean casserole for Thanksgiving dinner.
2-pound bag of fresh green beans
6 Tbs of butter
1/2 cup onion
8 ounces mushrooms
1/4 cup all-purpose flour
2 1/2 cups milk
Fried onions (optional)
Melt 2 Tbs of butter in a large saute pan and saute the finely diced onion to soften. At that point, add the thinly sliced mushrooms, cook those to brown up a bit and then turn the heat off.
While keeping an eye on the mushrooms, add about 1 inch of water to another large, wide, deep pan and add one 2-pound bag of trimmed fresh green beans. Turn the heat to high and put a lid on top.
Once the water comes to a boil, steam the green beans for 4 to 5 minutes, and then very carefully drain them through a colander and run a little cold water over them to cool a bit. Add them back to the pan, without any heat underneath, with the cooked mushrooms as well.
To make the sauce for the casserole, melt 4 Tbs butter in a deep, heavy-bottomed stainless steel pot and then whisk in the all-purpose flour and cook that along for a minute.
Add 2 1/2 cups milk and bring that up to a simmer, whisking it a little bit. Add a little pinch of cayenne pepper, a little pinch of nutmeg and a little salt and pepper to taste. Once it has thickened up nicely, turn the heat off.
At that point, add the sauce to the mushrooms and green beans, toss to coat and carefully transfer it to a well butter 9 x 13-inch baking dish.
Sprinkle a little grated parmesan cheese over the top and pop it, uncovered, into a preheated 350 degree oven.
It will take about 20 to 30 minutes in the oven and then some optional store-bought fried onions can be sprinkled over the top before serving.