[fresh] Green Bean Casserole

Don't you love Thanksgiving?

It's that one time of year where you can eat as much as you want and be a glutton, and NO ONE can say anything about it.

Turkey, ham, mashed potatoes, gravy, yams, corn, salads, stuffing, cranberry sauce, rolls, pumpkin pie, and green bean casserole. 

Yes, green bean casserole. Despise it if you must, but it's one of my favorites.

While growing up, my mom made it the classic way: canned green beans, canned cream of mushroom soup, and fried green onions. I loved it.

However, now that I am older, wiser, and my tastebuds are more mature, I have moved on to fresh green bean casserole. I'm beyond the out-of-the-can mentality. Go me.

This year for Thanksgiving, my husband and I are traveling to Hawaii with his family. 

Since we won't be able to have a traditional feast on the actual day, we decided to celebrate Thanksgiving this past Sunday.

We ate with my husband's family and relatives. Honestly, the entire time I was sad that I wasn't with my own family, but it was still a wonderful dinner. Usually I make all the dishes at my own home, but this year I didn't get to do that :(

At least I got to make this green bean casserole.

Here are some of the pies I made last year...[omgoodnessdroolingrightnow]

Okay, time to get serious. Here is my fresh, real, super duper green bean casserole.

[fresh] Green Bean Casserole

Makes about 10 servings

For the fried onions:
2 medium yellow onions, thinly sliced
1/4 cup flour
1/2 cup Panko bread crumbs
1 teaspoon sea salt
1/4 teaspoon garlic powder

For the green beans:
2 tablespoons salt
2 pounds green beans, ends trimmed, and halved
4 quarts of water

For the cream of mushroom soup:
3 tablespoons unsalted butter
1 pound white button mushrooms, wiped clean and broken into ½-inch pieces
3 cloves garlic, minced (about 1 tablespoon)
Salt and pepper, to taste
5 tablespoons flour
1½ cups chicken broth
1½-2 cups heavy cream

ON TO THE COOKING...

For the fried onions:
Preheat the oven to 475 degrees F. In a large bowl, combine the onions, flour, bread crumbs, salt, and garlic powder. Toss lightly to thoroughly coat the onions with the flour/bread crumb mixture. Spray a baking sheet lightly with cooking spray and spread the onions out in an even layer. Bake the onions for about 30 minutes, making sure to toss the onions occasionally during baking to allow for even cooking. Once the onions are cooked, remove them from the oven. Decrease the oven temperature to 425 degrees F. (This is the temperature you will bake the casserole at.)

For the green beans:
Fill a large bowl with ice water, set aside. Bring 4 quarts of water to a boil in a large pot. Stir in the salt. Stir in the green beans. Cook the beans until they are bright green and crisp-tender, for about 6 minutes. In a colander, drain the beans. Then plunge them immediately into ice water to stop them from cooking. Once cooled off, transfer the beans back into the colander, to dry them off.

For the cream of mushroom soup:
Add the butter to pot you just used for the green beans, and melt it over medium-high heat. Add the mushrooms, garlic, salt and pepper. Cook this for about 6 minutes. (The mushrooms will release moisture and then the liquid will start to evaporate.) Add the flour and cook for about 1 minute (make sure to stir constantly). Stir in the broth and bring to a boil, stirring constantly. Add the cream and reduce heat to medium-low. Simmer until the sauce is thickened. (Don't forget to stir!) This should take about 15 minutes. Stir in more salt and pepper, to your liking.

AND NOW...

Add the cooked green beans to the soup and stir until evenly coated. Spray a 9x13-inch baking dish. Evenly distribute the green bean mixture into the dish. Bake at 425 degrees F, for 10 minutes. Remove from the oven and sprinkle with fried onions. Bake for another 5-7 minutes, or until top is golden brown and sauce is bubbling around edges. (Feel free to sprinkle on some cheddar cheese--I did this and loved it). Serve immediately from the oven.

[getinmahbelly]