Small Batch Green Bean Casserole
Small Batch Green Bean Casserole (NO canned soup!) ~ fresh green beans in a simple homemade creamy mushroom sauce topped with crispy French's crispy fried onions.
- 3/4 pound fresh green beans 12 ounces
- 1/4 cup water
- pinch of salt
The Mushroom Sauce:
- 2 tablespoons butter
- 1 cup fresh mushrooms sliced
- 1 clove garlic grated
- 1 tablespoon all purpose flour
- 1/2 cup chicken stock
- 1 teaspoon soy sauce
- 1/2 teaspoon fresh thyme finely chopped
- 1/2 cup half and half may sub heavy cream or whole milk/not skim
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 1/2 cup French's fried onions or to taste
Rinse the green beans then remove the stems from the ends and slice into about 2" pieces.
Place the beans in a large skillet then add 1/4 cup of water (it won’t cover the beans). Cover and bring to a boil over medium high heat.
As soon as the water starts to boil, reduce the heat to medium/medium low and simmer (covered) 3 timed minutes.After 3 minutes remove the lid, add a pinch of salt salt and cook 2 more minutes stirring occasionally until the water is evaporated and the beans are tender-crisp. Transfer the beans to a small casserole dish while you make the sauce in the same skillet.
The Mushroom Sauce:
Add the butter to the skillet then drop in the sliced mushrooms and season with a pinch of salt. Cook 2-4 minutes until the mushrooms start to brown then grate in the garlic and cook 30 seconds more.
Sprinkle in the flour, stir to combine over medium heat. The mixture will be thick and clumpy at this point. Slowly pour in the chicken stock, soy sauce and finely chopped thyme whisking constantly then add the half and half and salt/pepper. Simmer uncovered 4-5 minutes to let the sauce thicken and the flavors come together.
Return the cooked green beans to the mushroom sauce, stir then spoon into the baking dish. Top with French’s fried onions and bake 350° 12-15 minutes or until hot, bubbly and the onions crisp. Let the Green Bean Casserole rest 5 minutes before serving.