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Monday, November 21, 2011

Green Bean Casserole

When it comes to Thanksgiving, I love to indulge! It is one day that is entirely devoted to a great meal so on Thanksgiving I enjoy it! We are having Thanksgiving at our family farm, we all bring something, my mom and I will wake up early to make the cornbread dressing/stuffing together like we do every year. This year I have perfected my green bean casserole. I made a test batch of this yesterday and it was practically gone in about 30 minutes. It was a huge hit! My goal was to make it taste great without using any canned soups....

4 cups fresh green beans, snapped
2 small onions, sliced
8oz fresh portabella mushrooms, sliced
1 T butter, divided
1 T flour
2 T sour cream
1 T mayo
2 T half and half
1/4 cup chicken stock
1 t kosher salt
fresh cracked pepper to taste
1 cup French's Fried Onions

Preheat oven to 375 degrees. Heat a skillet on the stove add 1 T butter and let melt. Then add onions and mushrooms, let cook for 3-4 minutes. Add one additional T of butter and then the flour, combine and let cook for 2 minutes, slowly add chicken stock, stirring to combine.
  While that is cooking and thickening for 2-3 minutes, whisk together, sour cream, mayo and half and half. Once they are smooth, add the mixture to the pan stir to combine and let cook for one minute.
Add salt and pepper, stir again. Add the green beans stir to coat, cover and cook for about 5 minutes. Spray or butter a casserole dish then pour the green bean mixture into the dish. Add 1/2 the French's onions then stir them into the casserole.
Cover with foil and cook for 20 minutes. After 20 minutes remove the foil, top with the rest of the onions and cook for 5 more minutes.

Let sit for about 5-10 minutes before serving. Serves 6-8.

Weight Watcher Friends: If you divide it into 6 servings it has 4 points each. If you divide it into 8 it has3. For the record, I don't count points on Thanksgivng, it's once a year so I enjoy and think you should too! :) Happy Thanksgiving Friends!

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