Savory Green Bean Cassarole

Campbell's cream of mushroom soup was a STAPLE in my mom's green been casserole growing up (sorry to out you Mom!).  I am pretty sure it was 99% of the populations staple as well.  Sorry Campbell's but this updated recipe on a classic dish is going to put you out of the job.

The green beans still a little crunchy, the mushroom sauce hearty, toasted almonds bring texture and lets not forget about keeping it a little bit old school with the fried onions.

Bring a large pot of water to a rolling boil.  Season generously with salt.  Cook the trimmed green beans for 2-3 minutes then submerge them in an ice bath to stop them from continuing to cook.  Set aside.

In the oven broil almond slivers for 1 minute, checking often as not to burn them.  Set aside once toasted.

Heat a few teaspoons of olive oil in the pan over medium heat.  Add the shallots and garlic and cook until golden (6-8 minutes).  Add the mushrooms and continue to cook until tender (another 4-5 minutes).

Add the butter to the center of the pan and once melted add the flour.  Whisk until all combined.  Add the heavy cream continuing stirring and then the chicken stock.  Let simmer for a few minutes.  Add the Worcestershire cause, soy sauce, salt and pepper.  Simmer for 2-3 minutes.

Add the green beans and toasted almonds to the mixture.  Stir until all combined.  Pour into a 9x13 dish and top with fried onions.

Broil for 1-2 minutes or until topping is golden and crispy.



INGREDIENTS
2 lbs trimmed Green Beans
1 Shallot finely chopped
3 Cloves of Garlics finely chopped
8-10 oz Crimini Mushrooms diced
4 Tbsp Butter
4 Tbsp AP Flour
1/2 C Heavy Cream
1 1/2 - 2 C Veggie or Chicken Stock
11/2 Tsp Worcestershire sauce
1 Tsp Soy Sauce
1 Tsp Salt
1 Tsp Fresh Cracked Pepper
1/2 C Toasted Almond Slivers
1-2 C French's Crispy Fried Onions



Servings: 8-10