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![]() Stir the mixture for 30-60 seconds to allow the flour to absorb all of the butter and brown slightly. Reduce the heat to medium-low and sprinkle the flour over the mushrooms and onions. Add the sliced onions, quartered mushrooms, and parsley, and sprinkle with a 1/4 teaspoon of salt. Melt the butter in an extra-large skillet over medium heat. Bring to a boil and steam, covered, until the beans are tender but still bright green-about 5 minutes. Place the green beans in a large pot and fill with about a 1/2 inch of water. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).1 cup plain, non-fat greek yogurt or sour cream.1 small onion, halved and thinly sliced.8 oz cremini or baby bella mushrooms, quartered.24-32 oz fresh green beans (*see notes).She informed me: “There is never such thing as too much cheese!” Green Bean Casserole FAQ I observed Steph use this very slow cooker option at our pot-luck, where she kept the mixture warming throughout the day, occasionally tossing the creamy goodness with more cheese or french fried onions. The only thing you’ll miss is the slight browning of the cheese and french fried onions, but you still get plenty of crispness from the onions that you throw on right before serving. So before you downsize the turkey or skip roasting the garlic for your slow cooker mashed potatoes, do yourself a favor and opt into the slow cooker option for this green bean casserole. It doesn’t matter whether there are two of us for Thanksgiving or twenty or whether you have one oven or two. Either toss the mixture in the slow cooker for a stress-free Thanksgiving recipe or spread it in a casserole dish and bake until bubbly!.Toss the green beans with the sauce, some cheese, and some french fried onions. ![]() Stir in milk and either sour cream or greek yogurt, as well as some lemon zest and spices.Sautee the mushrooms and onions in butter, then sprinkle with flour for the base of your roux.Steam the green beans until bright and just barely tender.Because she is a green bean bearing saint, she has graciously allowed me to share this magic with you! How to Make Steph’s Green Bean Casserole I’m not sure if it was the fresh green beans, the fact that she quartered the mushrooms instead of slicing them, or the perfect ratio of roux and sour cream in the from-scratch sauce? But there was something so good about it that I not only asked her for the recipe, but called her ON Thanksgiving morning to confirm some of the instructions. Steph’s green bean casserole was magical. I know you’re rolling your eyes and saying yes, but aren’t you just describing any green bean casserole? (And green jello salad but I refuse to accept any association with that thing they call a salad. Now, I’d like to think I know my way around a casserole, being from the mountain west and the birthplace of mormon funeral potatoes. As I perused the tables and counters of food, all the usual suspects were there–mashed potatoes, gravy, pumpkin pie. Several years ago, my law firm started up a Thanksgiving pot-luck lunch. Steph’s green bean casserole is only the best you’ll ever taste! An easy recipe with a slow cooker make-ahead option to lighten the cooking load on Thanksgiving.
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