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Thanksgiving Green Bean Casserole

Traditional Green Bean Casserole is Better Done Yourself with fresh produce, not canned beans and mushroom "soup".
Author: John MacDowall


  • 1 teaspoon kosher salt
  • 1 pound fresh green beans trimmed and cut into 2-inch pieces
  • 2 tablespoons butter
  • 12 ounces mushrooms trimmed and cut into 1/2-inch pieces
  • 1/2 teaspoon black pepper freshly ground
  • 2 cloves garlic minced
  • 1/4 teaspoon nutmeg freshly ground
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half


  • Preheat the oven to 350 degrees F.
  • Bring a gallon of water to a boil in an 8-quart saucepan. Add the beans and blanch until the beans are bright green, about 3 minutes. Drain in a colander and immediately dump beans into a large bowl of ice water to stop cooking. Return to colander and set aside.
  • Start a heavy frying pan on high heat. Add the mushrooms and 1 teaspoon salt, stirring occasionally, until the mushrooms begin to brown. Lower heat and add butter and lightly saute, briefly. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle in the flour and stir. Cook flour for 1 minute. Slowly stir in the broth and simmer for 1 minute. Add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
  • Remove from the heat. Pour into ovenproof dish. Top with the onions. Place into the oven and bake until bubbly, approximately 25 minutes. Remove and serve immediately.