Green Bean Casserole
1 Pound Green Beans, trimmed
1 Tablespoon Unsalted Butter
1 Tablespoon Olive Oil
8 Ounces Mushrooms (Cremini, Baby Bella, or White)
1 Medium Onion, chopped
3 Garlic Cloves, minced
2 Tablespoon All-Purpose Flour
1/2 Cup Chicken or Vegetable Stock
1 Cup Heavy Whipping Cream
1 Tablespoon Worcestershire Sauce
1 Tablespoon Soy Sauce
Salt, to taste
Black Pepper, to taste
For the Breadcrumb Topping:
1 ½ Cups Martin’s Potatobred Stuffing
¾ Cup Fried Onion Straws
1/3 Cup Parmesan Cheese
1/4 Teaspoon Garlic Powder (or 1 Teaspoon Garlic Flakes)
1 Teaspoon Dried Parsley
Preheat Oven to 375˚F.
Set large pot with water over high heat, and bring to a boil. Add trimmed green beans and cook/blanch them for 5 minutes for firmer beans or 8 minutes for softer beans. Drain and set aside.
Place large pan over medium-high heat and add butter and olive oil. Then, add sliced mushrooms with a pinch of salt and pepper. Sauté until the mushroom liquid has evaporated and mushrooms are golden, about 5 minutes.
Move mushrooms to one side of the pan and add chopped onion. Sauté onions over low heat for 2-3 minutes then stir them together with mushrooms. Sauté until onions are soft, about 3-4 minutes. Add minced garlic and cook for 1 minute while stirring.
Add flour to mushroom mixture and stir until flour turns into a paste and vegetables are coated. Continue cooking for 1-2 minutes, stirring constantly.
Add chicken or vegetable stock and bring to a boil over medium heat, stirring constantly and scraping the bottom of the pan with a spatula.
Add heavy cream, Worcestershire sauce, and soy sauce. Reduce to low heat until sauce has a creamy and gravy-like consistency (it will thicken more as it bakes). Season with salt to taste.
Add blanched green beans to the mushroom sauce and stir to combine. Transfer to a casserole dish.
In a food processor, add Martin’s Potatobred Stuffing, fried onion straws, parmesan cheese garlic powder, and dried parsley. Pulse until the mixture reaches a breadcrumb consistency. Sprinkle over the green bean casserole.
Bake uncovered at 375˚F for 20 minutes. Then broil for 2-3 minutes until topping is golden brown. Serve warm.