Rye Free Classic Mushroom Green Bean Casserole

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Rye Free Classic Mushroom Green Bean Casserole

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Ingredients

8 servings

1 ½ lb fresh green beans, trimmed and cut into 1-inch pieces
1 tsp salt, plus more for the blanching water

For the mushroom sauce

3 tbsp unsalted butter
1 medium yellow onion, finely diced
3 cloves garlic, minced
10 oz cremini mushrooms, thinly sliced
3 tbsp all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 ½ cups low-sodium chicken broth
¾ cup heavy cream
1 tsp soy sauce
½ tsp black pepper
¼ tsp freshly grated nutmeg

For the topping

2 ½ cups crispy fried onions (one 6 oz can), divided

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of generously salted water to a boil. Add the green beans and cook for 5 minutes, until bright green and just barely tender but still with a firm bite. Drain in a colander and set aside.
2
Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.

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