Joanna Gaines Green Bean Casserole Recipe
Do you love comfort food? The Joanna Gaines Green Bean Casserole Recipe is perfect. It is a holiday classic for many families.
Equipment
- Large pot
- Large skillet
- Colander
- 9x13 baking dish
- Whisk
- Knife and Board
Ingredients
- 1.5 Lbs Green Beans
- 8 Oz Mushrooms
- 2 Tbsp Butter
- 2 Cloves Garlic
- 1/4 Cup Flour
- 1 Cup Chicken Broth
- 1 Cup Heavy Cream
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
- 1.5 Cups Fried Onions
Instructions
- Wash your fresh green beans in cold water. Trim the ends off using a sharp knife. Cut them into bite-sized pieces for easy eating.
- Fill a large pot with water and salt. Bring the water to a rolling boil quickly. Cook the beans for about five minutes only.
- Drain the hot beans in a large colander. Place them in a bowl of ice water. This stops the cooking and keeps them green.
- Melt butter in a large skillet over heat. Add the sliced mushrooms and the chopped garlic. Cook until they are soft and very brown.
- Sprinkle the flour over the cooked mushroom mix. Stir it for one minute to cook flour. Slowly pour in broth and the heavy cream.
- Keep stirring the sauce with your metal whisk. Let it simmer until it becomes thick and bubbly. Season it with salt and black pepper now.
- Add the drained green beans into the skillet. Stir gently to coat every bean with sauce. Add half of the fried onions in too.
- Pour the mixture into your greased baking dish. Spread it out so the top is flat. It is now ready for the final bake.
- Place the dish in a preheated hot oven. Bake at 350 degrees for twenty minutes total. The sauce should be bubbling around the edges.
- Take the dish out of the oven carefully. Sprinkle the rest of the onions on top. Bake for five more minutes until they brown.
Notes
- Use fresh beans instead of canned for better crunch.
- Dry the beans well before adding to the sauce.
- Do not overcook the beans during the initial boil.
- Use heavy cream for a much richer sauce texture.
- Wait to add the onion topping until the end.