Best Ever Green Bean Casserole - Fresh!
Ready In: 40 mins
Serves: 6-8
Ingredients
- kosher salt
- 1 1⁄2 lbs fresh french beans, ends trimmed (green beans)
- 4 tablespoons butter, divided
- 2 tablespoons vidalia onions, finely chopped
- 4 ounces baby portabella mushrooms, cleaned and finely chopped (about 2 tablespoons)
- 2 tablespoons all-purpose flour
- 1 cup sour cream
- fresh ground black pepper
- 1 1⁄2 cups corn flakes cereal (recommended ( Corn Flakes)
- 1⁄2 lb mozzarella cheese, grated
Directions
- Preheat the oven to 400 degrees F.
- Bring a large pot of salted water to a boil over medium heat then add the beans and cook until just tender (but still firm), about 5 to 7 minutes. Remove the beans from the water to a large bowl of ice water to preserve color and stop the cooking then drain the beans and set aside.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat; Add the onions and saute until translucent.
- Stir in the mushrooms, season with salt and pepper to taste, saute about 3 to 5 minutes.
- Add the flour and stir for another minute, to cook out the raw flour taste, and then whisk in the sour cream.
- Simmer for just a couple of minutes to bring the flavors together and taste for seasoning.
- Cut the green beans into 2-inch pieces.
- Melt the remaining 2 tablespoons of butter in a small pan. Crush the cereal flakes in a resealable plastic bag and add them to the pan with the butter, tossing to coat.
- Spread the green beans over the bottom of a 9-inch casserole dish and pour all of the mushroom sauce mixture over the beans topping with the grated cheese.
- Sprinkle with the buttered cereal flakes and bake in the preheated 400 degree F oven, until light golden brown and bubbly, approximately 20 minutes.
- Remove from the oven and serve.
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