Last year my dear hub wanted to be fancy and forgo the infamous canned beans and soup combo and make a fresh batch from scratch. I tell you my dear friends, it was a revelation! It has changed our lives. For reals. We learned a few things since then, and what we have here is a real winner. It takes a little extra work, but man alive is it worth it! It really does take your feast to the next level of dietary awesomeness.
- 2 tablespoons plus 1 teaspoon salt, divided
- 1 pound fresh green beans, rinsed, trimmed and halved
- 2 tablespoons butter
- 12 ounces mushrooms, trimmed and chopped
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg
- 2 tablespoons flour
- 1 cup chicken broth
- 1 cup half-and-half
- 1 t. Dijon mustard
- 2 containers of french fried onions
- Bring a large pot of water to a boil. Add 2 T. salt and beans and boil until cooked but firm (al dente?). Drain and rinse with cold water.
- In large pan, melt butter over medium heat. Add mushrooms and cook for a couple of minutes before adding remaining salt and garlic.
- Sprinkle flour over mushrooms and cook for a minute, creating a roux. Add chicken broth and stir until it starts to thicken.
- Add half-and-half, Dijon, pepper and nutmeg. Reduce heat and simmer for 5-10 minutes, until it thickens.
- Remove from heat and add 1 container of french fried onions. Add to green beans and stir until well combined. Place in baking dish and top with the other container of onions. Bake at 350 for 15 minutes.
Tip: when preparing mushrooms, do NOT rinse. Get a damp paper towel and wipe clean. Mushrooms are like sponges. So save their soaking powers for the good stuff. A waterlogged mushroom is a rubbery one... As for the half-and-half, I'm pretty sure you could get away with regular milk. But my husband is picky when it comes to "creaminess" and so I leave this dish to him. Otherwise I'd be trying to healthify it. But in all honesty, I'll eat just about anything if I'm not the one cooking it! *B