green bean casserole with ritz cracker topping

It also helps then retain that pretty green color. Blanch beans in ice water so they won’t end up overcooked in the end.Par cook green beans, this way they won’t end up crisp and under-cooked by the time casserole is baked through.Stick with half and half, don’t try to substitute milk or it won’t be as good.Only use fresh green beans for best flavor and texture.Cover with foil (so onions don’t brown too much) and bake 10 minutes, uncover and bake 10 minutes longer.Pour sauce mixture over green beans in baking dish and toss to coat.It should have a nice creamy consistency. Bring mixture to a simmer to thicken, while stirring frequently.Stir in chicken broth and half and half.Sprinkle flour evenly over mushrooms then toss to coat and cook briefly.Saute mushrooms until softened, while adding in garlic and sauteing briefly near the end.Drain green beans well from ice water then pour into a baking dish.Drain green beans from pot and transfer to ice water.Cook green beans in a pot of boiling water until just tender.You may likely even find green bean casserole haters becoming true believers. This version is made from scratch and is a million times better! It’s worth the few extra steps, I promise! You’ll never look back to that lazy version. You know the kind with mushy, lifeless canned green beans and canned condensed mushroom soup (with lots of strange ingredients). We’ve all had our fair share of nasty green bean casseroles. Plus there’s parmesan in the recipe for extra flavor! This recipe is a Thanksgiving staple and one people will request again and again! The only Green Bean Casserole recipe you’ll ever need! It’s made with fresh tender green beans, a rich creamy mushroom white sauce, and it’s finished with the classic French’s crispy fried onions to give it that delicious reminiscent touch.

Green bean casserole with ritz cracker topping