A green bean casserole featuring freshly cooked green beans, a simple, homemade cream of mushroom sauce and freshly grated Cheddar cheese.
Preheat the oven to 350°, and have ready a large pot of boiling water and a greased 9x13 casserole dish.
Carefully, add the prepared green beans to the pot of boiling water and allow them to cook for 5-7 minutes, just until al dente.
Remove from the stove top and strain into a colander. Run under cold water until cool to the touch and no longer steaming. Set aside until ready to use.
Add butter to a large saucepan over medium heat and allow to melt. Add the onion and mushrooms to the Dutch oven and sauté 5-7 minutes, stirring occasionally.
Sprinkle the flour over the mixture and stir to coat. Add the cream a splash at time, whisking after each addition, until the mixture resembles pudding. Stream in the remaining cream and the chicken broth. Stir to combine and allow to simmer and slightly thicken, about 6 minutes. Sauce will taste salty.
Remove from the heat and stir in 1 cup of the Cheddar, salt, pepper and soy sauce. Add in green beans and stir. Transfer the contents to the casserole dish.
Top with remaining Cheddar, cover with aluminum foil and bake 25 minutes. Remove from the oven and sprinkle fried onions across the top. Return to the oven uncovered to bake for an additional 10 minutes, or until bubbly and the onions have deepened in color.
The Anthony Kitchen