Quick Green Bean Casserole

I am not a fan of the green bean casserole with the Durkee onion rings at all - so I prefer this dish.


Serves 8

3 tbsp. flour
5 tbsp. vegetable oil
10 oz. mushrooms, stems discarded and cleaned and sliced 1/4 in. thick
2 tbsp. butter
1 medium onion, minced
2 tsp. minced garlic
1? lbs. green beans, cleaned and trimmed
3 sprigs fresh thyme
2 bay leaves
3/4 cup heavy cream
3/4 cup chicken stock

  1. Place skillet over medium high heat. Add oil, mushrooms, 1 tbsp. Flour and salt (to taste) and cook, stirring occasionally, until browned, about 8 minutes. Transfer to a plate and reserve.

  2. Wipe out skillet and heat butter over medium heat. When foaming subsides, add onion and cook for 2 minutes. Stir in garlic, remaining flour, green beans, thyme and bay leaves. Add stock and cream and increase heat to medium high, cover and cook until beans are tender, about 4 minutes. Add mushrooms and continue to cook uncovered until beans are tender but still crisp, about 4 minutes.

  3. Remove from heat, discard bay leaves and thyme, top with onions and adjust seasoning and serve.