Skillet Green Bean Casserole
A easy stove top version of this popular casserole! No can of soup required. Just fresh ingredients in this crowd pleaser!
Ingredients
- 2 pounds trimmed fresh green beans, cut into 2 inch pieces
- 2 tablespoons butter
- 8 ounces crimini mushrooms, sliced
- 4 garlic cloves, chopped
- 2 tablespoons all purpose flour
- 1/2 cups chicken stock
- 1 1/2 cups sour cream
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1 6 ounce container crispy fried onions (like French's brand)
- salt and pepper
- 2 teaspoons Worcestershire sauce
Directions
- 1
Fill large soup pot with water and bring to a boil. Blanch green beans for about 3-5 minutes until crisp tender. Drain and rinse with COLD water to stop cooking process. Set aside
- 2
In large skillet melt 2 tablespoons butter.
- 3
Add sliced mushrooms and saute' until slightly brown. Add garlic, continue to cook for 2-3 minutes.
- 4
Sprinkle 2 tablespoons flour over the mushroom mixture and cook for 3-4 minutes or until flour is fully incorporated and slightly browned.
- 5
Add chicken stock and cook until simmering and thickened.
- 6
Add sour cream, salt and pepper. Cook until thickened, about 3-4 minutes.
- 7
Add Worcestershire sauce and stir.Taste for seasoning. More salt? More pepper? If using low sodium chicken stock you may have to add a considerable more amount of salt.
- 8
Add blanched green beans, toss well. Cover and cook for 6-7 minutes or until beans are at desired tenderness.
- 9
Top with fried onions, cover and cook an additional 5 minutes.