Grand Recipes

Chef Guido de la Mora shares a classic seasonal recipe this month and if you are staying with us be sure to try it at Thanksgiving.

Green Bean Casserole

Ingredients

• 1 lb. green beans, trimmed
  
• 6 tbsp. butter, divided
  
• 1 onion, sliced into half moons
  
• 8 oz. sliced mushrooms
  
• Salt
  
• Freshly ground black pepper
  
• 2 cloves garlic, minced
  
• 1/4 c. all-purpose flour
  
• 3 c. whole milk
  
• 1 1/2 c. fried onions

Directions

Step 1: Preheat oven to 350°. Prepare an ice bath. In a large pot of boiling water, add green beans and cook until bright green, about six minutes. With a slotted spoon or tongs, quickly transfer them to the ice bath to cool, then drain and set aside in a large bowl.
Step 2: In a large ovenproof skillet over medium heat, melt two tablespoons of butter. Add the onion and cook, stirring occasionally, until tender, about five minutes. Add mushrooms and season with salt and pepper. Cook, stirring often, until mushrooms are golden, about five minutes more. Stir in the garlic and cook for a minute until fragrant, then add the mixture to the green beans.
Step 3: In the same skillet over medium heat, melt the remaining four tablespoons of butter. Whisk in the flour and cook until golden, about two minutes. Gradually whisk in the milk and season with salt and pepper. Bring to a simmer and cook until thickened, about four minutes. Remove from heat, then add the green bean mixture and toss until the beans are evenly coated.
Step 4: Bake until warmed through and bubbling, about 30 minutes.
Step 5: Top with fried onions and bake for a further five minutes more.

Ready to serve!