Sometimes veggies cooked in a covered dish can get too mushy, but these tender green beans and crunchy fried onions topped with cheese seem to complement each other perfectly.
1/4 cup (1/2 stick) unsalted butter, plus additional for coating dish
3 cups chicken broth
2 cups cut fresh green beans
1 cup sliced fresh white button mushrooms
1 medium onion, finely chopped (1/2 cup)
2 tablespoons all-purpose flour
1 1Ú3 cups heavy cream
1 2.8-ounce can french-fried onion rings
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
4 ounces Swiss cheese, shredded (about 1 cup)
Preheat oven to 350¡F. Butter a 11Ú2-quart casserole dish; set aside.
In a large pot, bring the chicken broth to a boil. Add the green beans; boil for 8 to 10 minutes or until tender. Drain, reserving the broth. Set aside beans and broth.
In a large skillet, melt the 1Ú4 cup butter over medium-high heat. Add the mushrooms and onion; cook and stir for 5 to 7 minutes or until the onion is tender. Stir in the flour; cook and stir for 1 minute more. Slowly stir in the cream; cook and stir about 2 minutes or until thickened. Gradually add enough reserved broth until the sauce reaches a smooth, thick consistency.
Stir in the green beans, onion rings, salt, pepper, and garlic powder; pour into the prepared casserole. Bake for 20 minutes. Top with the cheese; bake for 10 to 15 minutes more or until the cheese is melted and bubbling. Let stand for 5 minutes before serving.
Servings: 6 to 8
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