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Oven 425 F Serves 8-10 |
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3 lbs green beans
1 pint mushrooms |
Trim the beans and cut into 1-2 inch lengths. Cover with water, bring to a boil and cook for 15 minutes. Wash and slice the mushrooms. Drain the beans, add the mushrooms on top, cover and set aside.
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4T butter 1 large yellow onion 1 clove garlic ½ tsp rosemary 1 tsp salt ¼ tsp pepper
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In a medium size skillet, melt the butter over med-low heat and gently sauté the onions until half cooked. Add the rest.
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3 T flour |
Turn the heat to medium or med-high to get the onions bubbling hot. Sprinkle the flour over the onions and quickly stir into a thick roux.
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1 cup chicken broth 2 packets Trader Joe’s Savory Broth concentrate chicken flavor ¼ cup cream |
Immediately add the chicken broth, and stir continuously into a smooth gravy. Blend in the concentrated broth and cream. Set aside. |
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Substitute butter for the shortening, and prepare as usual. Roll out.
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Select a shallow casserole dish or pie plate, generously grease with butter. Place the green beans & mushrooms, pour the gravy over and mix. Top with the pie crust, crimp the edges down to seal. Cut a vent.
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1 egg |
Beat the egg and brush on top of the crust. This will give a golden shine.
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Bake at 425 F for 40-50 minutes until the crust is golden.
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This is my re-invention of the classic green bean casserole from my childhood. You know the one- made with cream of mushroom soup.