Green Bean Casserole (thanksgiving #5)

We added an all-American classic to our Thanksgiving menu - Green Bean Casserole. For help we turned to Carrie Vitt and her blog Deliciously Organic. Her recipe turned out to be an absolute knockout. And needless to say, she avoided any store-bought cream of mushroom soup.

To get the show on the road we cranked up the oven to 425F and thinly sliced up a whole red onion.

We mixed it up with 2 tablespoons of coconut oil (that we had to melt a little first, Duh Papa), salt, and pepper and

spread it all out on a baking sheet.

 

We roasted the slices for 30 minutes. Halfway through we tossed them around a bit.

 

Of course, we should have checked a little closer to the end to ensure the right finish. We got them just a titsy bit too crunchy. No worries, though. After we got the onions out we turned the oven to 375F for the next step.

In the meantime we had busied ourselves with cleaning up and halving 2 lb of green beans.

We tossed them into boiling water for just about five minutes. Nibbling on them to check, we retrieved them with still some bite to them.

They were rinsed in cold water to stop the cooking process.

Next we sliced up 1 lb of mushrooms and

melted 3 tablespoons of unsalted butter.

 

We sauted the mushrooms with salt and pepper for 10 minutes, eating a few along the way. The taste and smell was just too much to resist.

Then we added 3 tablespoons of flour and worked it into the juices.

It was followed up with 1 1/2 cups of chicken broth and

1 1/2 cups of heavy cream.

We gave it another five minutes whisking well, waiting for the sauce to thicken.

Last but not least the beans and mushroom sauce were tossed together in a baking dish and topped  off with the onions. We shoved the casserole into the oven for 20 minutes.

There it is, Green Bean Casserole, loading down a Thanksgiving plate. Everybody loved it. What a perfect recipe. Thanks again  Carrie Vitt and Deliciously Organic. We'll repeat this next year.