Clinton adds his take on this Classic Green Bean Casserole!
CREAM OF MUSHROOM SOUP :
3 tablespoons butter
1 pound cremini mushrooms (thinly sliced)
2 cloves garlic (peeled, thinly sliced)
1 tablespoon fresh thyme leaves
1/4 teaspoon freshly grated nutmeg
3 tablespoons flour
1 1/2 cups chicken broth
1 cup half-and-half
1 1/2 pounds green beans (ends trimmed, cut in half)
1 1/2 cup store-bought fried onions
Kosher salt and freshly ground black pepper (to taste)
Preheat the oven to 375ºF.
For the Cream of Mushroom Soup: In a large saute pan over medium-high heat add butter and allow to melt. Add mushrooms and cook until almost tender, about 5 minutes. Add garlic during the last minute of cooking. Add thyme, nutmeg and season with salt and pepper. Stir to combine.
Add flour, stirring to coat. Add chicken broth and allow to simmer for 5 minutes. Add half and half and allow to simmer until thickened, about 5-7 minutes. Remove from the heat and allow to cool slightly. Season with salt and pepper.
To Assemble: >Meanwhile, bring a large pot of salted water to a boil. Add green beans and blanch until crisp, slightly tender, and bright green, about 2 minutes. Shock in a bowl of ice water, dry with paper towels and remove to a large bowl.
Pour the soup over the green beans and toss to coat. Remove to a 2 1/2-quart greased baking dish. Bake for 20-25 minutes until warm and bubbling. Add fried onions and bake another 5-10 minutes until golden and crispy.
Tip: For the store-bought solution use 5 cups frozen and thawed green beans, with one 10-ounce can cream of mushroom soup and 3/4 cup half-and-half.