Surprise your family at the next holiday event with this fresh green bean casserole.
This traditional dish is revived using fresh ingredients and a little extra time to create a special dish everyone will enjoy. No more canned green bean flavor or unnecessary sodium — let the fresh vegetables showcase their true flavors.
Fresh green bean casserole recipe
Nonstick cooking spray
2 pounds fresh green beans, ends trimmed (halved, if desired)
2 tablespoons salt
2 tablespoons unsalted butter
1 package (12 ounces) sliced button mushrooms (about 4 cups)
3 large cloves garlic, finely chopped
Ground black pepper
3 tablespoons all-purpose flour
1 1/2 cups water
1 can (12 fluid ounces) NESTLÉ CARNATION Evaporated Milk
1 teaspoon MAGGI Instant Chicken Flavor Bouillon
1 container (2.8 ounces) French fried onions
PREHEAT oven to 425 F. Spray 13 x 9-inch or 3-quart casserole dish with nonstick cooking spray. Fill large bowl half full with ice cubes; fill with cold water.
BRING 4 quarts of water to a boil in large saucepan; add green beans and salt. Cook, stirring occasionally, for 5 minutes or until crisp-tender. Drain and immediately drop into ice-cold water to stop the cooking. Once cool, drain again.
MELT butter in same saucepan; add mushrooms and garlic. Season with pepper. Cook, stirring frequently, for 5 minutes or until mushrooms are tender. Stir in flour; cook, stirring frequently, for 1 minute. Stir in water; bring to a boil. Reduce heat to medium; add evaporated milk and bouillon. Cook, stirring occasionally, for 10 minutes or until sauce is thickened. Add green beans; stir to coat. Transfer to prepared casserole dish. Sprinkle evenly with French fried onions.