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(No Cans Allowed!) Green Bean Casserole


Since buying their own house, my sister, Martha Stewart Jennifer has blossomed into quite the hostess.  She outdid herself this year at Thanksgiving and found this recipe for green bean casserole made completely from scratch.  As you can imagine, it was divine.

2 medium onions, halved and thinly sliced
1/4 cup flour plus 3 Tablespoons
2 Tablespoons breadcrumbs (or panko if you’ve got it)
Oil for frying
3 Tablespoons butter
About 12 ounces mushrooms, chopped or sliced
Salt and pepper to taste
2 cloves garlic, minced
3 Tablespoons flour
1 1/2 cup chicken or vegetable broth (or how about the broth from the roasted turkey?  Yum…)
1/2 cup heavy cream
1 to 1 1/2 pound green beans, trimmed and halved

Crispy Onions
Toss onion with flour (except for additional three tablespoons), breadcrumbs, salt and pepper.  Heat about 1/2 inch of oil in a skillet until hot.  Add onions in a single layer and fry until light brown.  Remove and drain on a paper towel, repeating with remaining onions.  Heat oven to 400F


Mushroom Sauce
Boil a large pot of salted water and put greens in for about three to five minutes (depending on thickness of beats).  Drain and plunge into ice water.  Drain again and set aside.  Over medium heat, melt the butter in a skillet then add the mushrooms, salt and pepper.  Saute until they “release” their liquid, about three to five minutes.  Add garlic and saute another minute.  Add the flour until the mushrooms are coated then slowly add the broth, stirring the entire time.  Simmer for a minute, then add cream and simmer until the sauce thickens, about five to six minutes more.  Add cooked greens to the sauce and toss to coat.  Put in oven safe dish, sprinkle crispy onions on top and bake fifteen minute or until onions are a shade darker and the dish is heated thoroughly.  Serve immediately.

Thanks to the Smitten Kitchen for the recipe inspiration.

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