Green Bean Casserole

Crisp tender green beans in a creamy mushroom sauce by Lacey Johnston.  Serves great as a side dish or serve over rice (as shown above) or potatoes for a full vegetarian meal.
Serves 6.

• 4 lbs. Green Beans, fresh
• 12 oz. (16 - 17) White Mushrooms, quartered
• 1 tsp Kosher Salt
• 2 cloves Garlic, chopped
• 2 tbsp All-Purpose Flour
• 1 cup Chicken Stock
• 1 gallon Water with 2 tbsp Kosher Salt
• 2 tbsp Unsalted Butter
• 1/2 tsp Black Pepper
• 1/4 tsp Nutmeg, freshly grated
• 1 White Onion, diced
• 1 cup Half and Half

1. Preheat oven to 400* degrees.
2. Rinse green beans and snap in half.  If beans don't snap easily, discard.
3. Meanwhile, bring salt water to a boil. Boil beans for 4 - 5 minutes or until crisp and bright green.
4. Rinse beans and drop directly into an ice bath to stop the cooking, rinse again, set aside.
5. Over medium-high heat in large skillet, saute mushrooms and onion in butter for 4 - 5 minutes or until tender and mushrooms have let out their moisture.
6. Add salt, pepper, garlic and nutmeg, toss to coat.
7. Add flour, stir for one minute or until pan is dry.
8. Add chicken stock and half and half, lower heat to simmer and simmer for 6 minutes or until sauce thickens, stirring constantly with a wire wisk
9. Fold in green beans and toss lightly to coat.
10. Transfer to baking dish and bake 15 minutes.
11. Serve immediately.