Why wait until the holidays, when green beans are rolling out of season, to dig into the comforts of this classic casserole? This from-scratch version skips the canned ingredients, and lets fresh produce shine.
Contains: milk, wheat.
What You Get
Green beans
Onion
Thyme
Sliced mushrooms
Mushroom broth
Sour cream
Panko bread crumbs
What You'll Need
Garlic (optional)
Olive oil or butter
All-purpose flour
Salt and freshly ground pepper
Step 1
Preheat the oven to 400°F. Set out a square casserole dish (about 8 by 8 inches).
Step 2
Trim the green beans and arrange them in the prepared dish. Slice the onion. Chop 1 or 2 cloves of garlic, if you have any on hand. Pick the thyme, toss the stems, and chop the leaves.
Step 3
In a frying pan over medium-high heat, warm 1 tablespoon olive oil. Add the onion and sauté until tender, 5 minutes. Transfer to the dish with the green beans.
Step 4
Return the pan to the heat, and warm 1 tablespoon olive oil. Add the mushrooms and sauté until they release their liquid, 5 minutes. Add the garlic and thyme and stir until fragrant, 30 seconds. Transfer to the dish, season generously with salt, and turn to combine the green beans, onion, and mushrooms.
Step 5
Return the pan to medium heat, and melt 2 tablespoons butter. Add 2 tablespoons flour and stir until toasted, 1 minute. Add 2 cups of the mushroom broth and whisk until thickened, 5 minutes. Remove from the heat and stir in ½ cup sour cream, and season with ½ teaspoon salt.
Step 6
Pour the sauce over the green beans and mushrooms in the pan, and sprinkle ½ cup panko on top. Transfer the pan to the oven and bake until bubbling and golden, 20 minutes.
Step 7
Scoop the green bean casserole onto plates, grind with pepper, and serve warm.