Green Bean Casserole IV

Ingredients

• 1 pound fresh green beans, trimmed and cut into 1-inch pieces
• 2 tablespoons butter
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup sliced mushrooms
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup chicken broth
• 1 cup half-and-half
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup French-fried onions

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a pot of salted water to a boil. Add the green beans and cook until tender, about 5 minutes. Drain and set aside.
3. Melt the butter in a large skillet over medium heat. Add the onion, celery, and mushrooms, and cook until softened, about 5 minutes. Add the flour, salt, and pepper, and stir to combine. Gradually add the chicken broth and half-and-half, stirring until thickened.
4. Remove from heat and stir in the cheddar cheese until melted. Add the cooked green beans and stir to combine.
5. Transfer the mixture to a 2-quart baking dish. Sprinkle with the Parmesan cheese and French-fried onions. Bake for 25 minutes, or until bubbling and golden brown.

Interesting Facts

• Green bean casserole was invented in 1955 by the Campbell Soup Company.
• Green beans are an excellent source of vitamins A and C, as well as fiber.
• This recipe can easily be made vegan by using vegan butter and plant-based cream.