Family Fresh Green Bean Casserole
Prep: 15 min | Cook: 30 min | Servings: 6
Recipe courtesy Claire Robinson, 2009. Serves 6 to 8.
Ingredients
- Kosher salt
- 1 1/2 lb Green bean, fresh French green beans, ends trimmed
- 4 tbsp Butter, divided
- 2 tbsp Vidalia onion, finely chopped
- 4 oz Cremini mushroom, baby portobello, cleaned and finely chopped
- 2 tbsp Flour, all-purpose
- 1 cup Sour cream, 8 ounces
- Black pepper, freshly ground
- 1 1/2 cup Corn flakes, corn cereal
- 1/2 lb Mozzarella, grated
Directions
- Preheat the oven to 400 degrees F.
- Bring a large pot of salted water to a boil over medium heat. Add the beans and cook until just tender but still firm, about 5 to 7 minutes. Remove the beans to a large bowl of ice water to preserve their color and stop the cooking. Drain and set aside.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and saute until translucent. Stir in the mushrooms, season with salt and pepper, to taste, and saute about 3 to 5 minutes. Add the flour and stir for another minute to cook out the raw flour taste, then whisk in the sour cream. Simmer for just a couple of minutes to bring the flavors together and taste for seasoning.
- Cut the green beans into 2-inch pieces. Melt the remaining 2 tablespoons of butter in a small pan. Crush the cereal flakes in a resealable plastic bag and add them to the pan with the butter. Toss to coat.
- Spread the green beans over the bottom of a 9-inch casserole dish. Pour all of the mushroom sauce over the beans and top with the grated cheese. Sprinkle with the buttered cereal flakes and bake until light golden brown and bubbly, approximately 20 minutes. Remove from the oven and serve.