Green bean casserole
Lauri Sitzmann
New spin on an old classic.
ingredients
- 1 pound green beans, ends trimmed
- 1 tablespoon vegtable oil
- 1/2 cup thinly sliced onion
- 8 oz cremini mushrooms, rinsed and sliced
- 1 1/2 teaspoons kosher salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground pepper
- 1/2 cup chicken broth
- 1 teaspoon chopped fresh thyme leaves
- 1/2 cup light sour cream
directions
- 1
Preheat oven to 350 degrees
- 2
Bring a small pot of water to boil and season lightly with salt. Boil the green beans until tender but still crispy, about 5 minutes. Drain and chill beans in an ice water bath or under cold water. Drain again and transfer to bowl.
- 3
Heat the oil in a large pan over medium high heat. Add onion, mushrooms, salt, garlic and pepper and cook, stirring, about 2 minutes. Add the chicken broth and thyme and cook until almost all the liquid is evaporated, about 3-4 minutes.
- 4
Transfer the mushroom mixture to bowl of green beans, add the sour cream, and toss to combine.
- 5
Pour the green bean mixture into the glass pie pan. Bake the casserole about 15-17 minutes.
Source: Lauri Sitzmann
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