French Green Bean Casserole

Plate Licking Good!

It's Day 3 people...of Casserole Week with Creole Contessa. I am really excited about today's recipe, because it's my Baby Girl's favorite thing to eat, veggies....

When I told her I was doing casserole week, this was the first recipe she said I must make.

Before we get to the recipe details, I must take a moment to tell you about my new favorite gadget. It's called Easy Greasy and it allows you to strain hot grease when you're cooking.

I love gadgets but this is more than a gadget, it's a multipurpose tool, that I use to not only drain pasta and grease, but I love it to hold rinsed fruit. The bottom part is a holder with a lid, which is perfect for storing food.

Oh, don't forget, Easy Greasy is created by working Mom, Michelle Schroeder. Shout out to all the hardworking moms!

Back to the recipe, I know you can purchase Cream of mushroom soup in the can, but I think by making it from scratch, you really take the recipe to another level!

This is the finished Cream of Mushroom Sauce, and I must tell you, this sauce or soup if that's what you prefer to call it, is divine!

You can just eat this alone with some crusty bread and it's a meal in itself. I allowed the sauce to cool then pureed it to a nice creamy texture. 

You need plenty of French green beans, I used frozen, but fresh would work perfectly as well.

For the main casserole I left the mushrooms chunky because I need texture in my food when I am eating. It's a foodie thang...lol.

Pour the nice creamy sauce all over the sauteed French green beans and mix well.

Here is the finished product, all hot and steamy....and I will confess, I slightly licked the plate...just slightly...lol...don't tell anyone...!

French Green Bean Casserole

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6

Ingredients:

Cream of mushroom sauce (recipe below)
2 15oz. bags frozen french green beans
1 cup mushrooms, minced
1 bell pepper, diced
1 small red onion, diced
1 stalk celery, diced
2 stalks green onions, diced
3 cloves garlic, minced
1 cup sharp cheddar cheese, grated
1 cup jack cheese, grated
1 tablespoon creole seasoning
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon dried oregano, crushed
pinch of cayenne pepper
2 cups of crispy fried french onions
extra virgin olive oil

For the Cream of Mushroom Sauce

2 cups mushrooms, minced
1 cup heavy cream
2 cups chicken or vegetable broth
2 tablespoons butter
2 tablespoon extra virgin olive oil
3 tablespoons flour
1 tablespoon of cornstarch
1 bell pepper, diced
1 small onion, diced
1 stalk celery, diced
2 stalks green onions, diced
3 cloves garlic, minced
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
pinch of cayenne pepper

Directions:

Preheat oven to 350 degrees.

To prepare the cream of mushroom sauce, add butter and olive oil to a pot over medium heat. Add bell peppers, onions and celery. Saute 5 minutes, add garlic and mushrooms and saute 1 minute more.

Add seasonings and cook 1 minute more. Mix flour and cornstarch together and add to pan, cook for about 3 minutes.

Lower heat to medium low, add broth and heavy cream and cook for about 5 minutes. Remove from heat and allow mixture to cool.

Puree mixture in a blender and set aside.

To prepare casserole, add about 2 tablespoons of olive oil to a pot over medium heat, add bell pepper, onions, and celery, saute for about 5 minutes, add garlic and saute 1 minute more.

Add seasonings and green beans and cook for about 5 minutes. Add mushrooms and cook for 5 more minutes.

Mix in cream of mushroom sauce and cheeses, stir well and set aside.

Prepare a greased 13X9 casserole dish. Pour bean mixture into dish and spread evenly. Bake dish at 350 degrees for 30 minutes.

Top with crunchy french onions and bake for 5 more minutes. Enjoy!