I know what you're thinking. We've never made green bean casserole before?! Nope. We haven't. Don't look at us like that. We're very happy to announce that this was easy as we thought it could be. There was a bit of a roux snafu (ba-dum-tss) but we recovered with the ever-trustworthy corn starch. Lucky we keep that perfect thickening agent on hand in our pantry, right?
Green Bean Casserole
1 bag of frozen french green beans
1 can fried onions
1 small crate sliced mushrooms
1 yellow onion
1 stick butter
4 Tbs flour
1 can veggie stock
1/4 cup light cream
First things first, people: Preheat your oven to 350 degrees.
Start by boiling a big pot of water. We're going to put our green beans in there, but only long enough to thaw them out and get them soft. Keep an eye on them because we need them to still be a bright green when you take them out. And once you notice they've thawed, transfer them to a bucket of ice water to stop the cooking process. It's essential we don't have soggy beans in our casserole.
Now that the beans are cooling, let's start making the roux. Melt the butter in a large pan over medium heat and then add the flour. Whisk together until a relatively thick paste forms and there are no more flour chunks. Slowly add the vegetable stock, whisking it carefully and being sure it does not splash all over the stove. That didn't happen to me or anything. Once it begins gently boiling, reduce the heat to a simmer and continue to whisk. Add the cream, and keep whisking. Once it looks thick enough that it coats a spoon, add the sliced mushrooms! Replace your whisk with a spatula so you don't break any of the mushroom pieces when stirring. Let that cook for 5-7 minutes, until the mushrooms are tender.
In a big casserole pan, put your cooled-off beans all over the bottom. Pour your mushroom mixture all over those beans. Mmmm, oh yeah. Gently toss the beans in the mixture until everyone is all coated. Stick in the oven, covered, for 30 minutes.
After those thirty minutes, uncover the casserole and add the french fried onions. Leave uncovered for 5 minutes and then remove from the oven. Let cool for just a moment before serving. Let the creamy, crunchy, gooey flavors wash over you like you could take a bath in it from now until Tuesday.
We knew we could do it.