Peterson's Favorite Green Bean Casserole

Before you turn your nose to green bean casserole, you need to make this one! This isn't the easiest recipe, but you will never stop making it once you start. Not only do my kiddos request it, but this time of year it becomes the request when we attend dinner with family. 

Peterson's Favorite Green Bean Casserole

2 tablespoons kosher salt
1 pound fresh green beans 
4 tablespoons unsalted butter 
24 oz mushrooms, cut into 1/2 inch pieces 
1 teaspoon black pepper 
4 cloves garlic, minced 
1/2 teaspoon freshly ground nutmeg
4 tablespoons flour 
2 cups chicken stock 
2 cups half-and-half 

4 pieces of bacon, cooked and crumbled 
16 oz french fried onions 

Preheat oven to 400 degrees. 

Bring a gallon of water and 2 tables spoons of salt to a boil in a large saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into the large bowl of ice water to stop the cooking. Drain and set aside. 

Melt butter in a skillet over medium- high heat. Add the mushrooms, pepper and cook, stirring occasionally, until the mushrooms begins to give up some liquid. Add garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle with flour and stir to combine. Cook for 1 minute. Add stock and simmer for 1 minute. Decrease heat to medium-low and add half-and-half. Cook until the mixture thickens, stirring occasionally, about 6 to 8 minutes.  Season with salt and pepper to taste. 

Remove from heat. Place blanched green beans in a 9x13 pan, or your favorite oven safe dish. Sprinkle with french fried onions, and bacon (reserve a little of each to top the casserole) stir to combine. Pour mushroom mixture over the green beans. Top with reserved french fried onions and bacon crumbles. 

Bake uncovered for 10-15 minutes until the mixture is bubbly. 

Happy Baking!!