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Recipe Rescue: Coutndown to Thanksgiving, Green Bean Casserole

You’ll notice right away, this ain’t your mama’s green bean casserole, but it is tastier than you have ever remembered. And you can make it a day ahead.



1/2 medium onion (diced), 20oz of fresh button mushrooms (minced), 1/2 stick of butter, 1/4cup of flour, 1 cup heavy cream and 11/2 cups of vegetable broth Plus a pound of green beans


In a medium skillet melt down the butter sweat the onions until translucent add the mushrooms and cook for two minutes then add your flour until it soaks up the liquid in the pan. Now add your vegetable broth and heavy cream. Reduce heat and simmer till thickened to desired thickness. (stir this once in awhile) Add your green beans to the mushroom gravy until the green beans are softened, but not mushy. Put in baking dish and bake at 350 for 15 to 20 minutes.

If you want you can slice a couple of onions, thinly, coat with bread crumbs; such as panko and bake on a baking sheet until golden at 425 degrees if you don’t want to hassle with onions go ahead and use the canned fried onions, but it is worth it to do the onions in the oven.

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