Homemade Green Bean Casserole

Langkah-langkah

1. Bring a large pot of water to a boil. Add green beans and 2 tablespoons salt to boiling water. Cook beans until bright green and crisp-tender, about 5-6 minutes.
2. Fill a large bowl with ice water while beans are cooking. Set it next to the sink. Drain beans in a colander and plunge immediately into ice water to stop cooking. Once cooled, drain beans again in the colander.
3. Add butter to the empty pot and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, salt, and pepper; cook until mushrooms are tender and all liquid evaporates, about 5 minutes.
4. Sprinkle mushrooms with flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce thickens, about 2-3 minutes. Season to taste with salt and pepper.
5. Preheat the oven to 350°F. Place the green beans in a 9x13 baking dish. Pour the sauce over the beans. Top with an even layer of fried onions. Bake for 15-20 minutes, until the beans and sauce are hot and bubbling.
6. Add green beans to a 4-QT slow cooker. Pour the sauce over the beans and stir to mix. Spread in an even layer and cover with lid. Cook on HIGH until bubbling, about 1 hour, or cook on LOW for 2-3 hours.
7. When the green beans are bubbling and hot, reduce the heat to WARM or sprinkle with fried onions and serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.