Green Bean Casserole

Prep time

30 min

Cook time

20 min

Servings

6 pers

Difficulty

easy

1 pound green beans, trimmed and cut into 1-inch pieces or 1 pound frozen green beans, thawed and drained (about 4 cups)
3 Tbsp. Epicurean Butter Tuscan Herb Flavored Butter
8 oz. white or cremini mushrooms, roughly chopped
½ tsp. freshly ground pepper
1 tsp. salt
3 Tbsp. flour
¾ cup vegetable or chicken broth
1 tsp. soy sauce or tamari
1 cup half-and-half
1 (6 oz.) can French fried onions
chopped parsley, for serving

Tuscan Herb Butter

3.5 oz tub

$4.99

Swapping canned soup for a cream sauce made with Epicurean Butter Tuscan Herb Flavored Butter is the secret to this tasty Thanksgiving side.

Preheat oven to 400 degrees.
If using fresh green beans, bring a large pot of salted water to boil while you trim beans. Add beans and cook for 7 minutes. Strain and put beans in a large pot of ice water to halt cooking. If using frozen green beans, thaw in a strainer under hot water and let sit while you prepare the sauce.
Melt Epicurean Butter Tuscan Herb Flavored Butter in a large skillet. Add mushrooms and sauté until mushrooms release their moisture, about 5 minutes.
Sprinkle with salt, pepper, and flour and stir for 1 minute. Add broth and soy sauce and cook for 5 minutes until mixture thickens.
Add half-and-half, bring back to a boil then reduce heat to a simmer and cook for 10 minutes until thick.
Add beans and ⅓ cup of the French fried onions and spread in a greased 1 ½ quart casserole. Bake for 15 minutes. Remove from oven and sprinkle with remaining onions. Bake for another 5 minutes. Sauce will further thicken as it cools.

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