Green Bean Casserole

Yes, this is more labor intensive than the typical church potluck version with canned soup, but the flavor is worth the effort!

Ingredients:
2 slices bread, torn into quarters
1 tablespoon butter, softened
dash salt and pepper
3/4 of a 6oz can of fried onions
1 pound green beans, ends trimmed and halved
1 1/2 tablespoons of butter
1/2 pound mushrooms, coarsely chopped
2 garlic cloves, minced
1 1/2 tablespoons flour
3/4 cup chicken broth
3/4 cup heavy cream

Directions:

• Pulse bread, butter, salt and pepper in the food processor until mixture resembles coarse crumbs. Transfer to a large bowl and toss with onions; set aside.
• Preheat oven to 425 degrees. Bring 2 quarts water to boil. Add beans and salt. Cook beans until bright green and crisp tender, about 5 minutes. Drain beans in colander and plunge into ice water to stop cooking. Spread on paper towels to drain.
• Add butter to empty pan and melt over med-high heat. Add mushrooms, garlic, salt, and pepper; cook about 5 minutes until mushrooms release moisture and then evaporates.
• Add flour and cook one minute. Add broth and bring to simmer, stirring constantly. Add cream, reduce heat and simmer until thickened--about 6 minutes.
• Add green beans to sauce and stir to coat. Layer evenly in an 8 inch square baking dish. Sprinkle with topping and bake until golden brown, about 10 minutes.

Servings: 5-6