The Real Green Bean Casserole

Once again I've stolen (yet adapted) an Alton Brown recipe: I don't make my own fried onions (I tried that and it didn't work out well at all and it's just a waste of time, find a good store bought) and I use a little less salt, no nutmeg and less garlic; also I like some green onion in mine. Anyway, people are always impressed by this recipe, possibly because it uses fresh green onions and homemade cream of mushroom; don't be alarmed by the large amount of half-and-half. This version is a double batch (will feed about 15 people on Thanksgiving) so feel free to halve it if you prefer. Also, always buy more green beans than you need because some of them will be shriveled, poor-quality, or way too thin.

• Green Beans:
• 2 lbs fresh green beans, halved and stems cut off
• 2 T kosher salt
• water

Cream of Mushroom:

• 1 1/2 teaspoon kosher salt
• 4 tablespoons salted butter
• 20 ounces mushrooms, cut into quarters
• 1/2 teaspoon freshly ground black pepper
• 1-2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 2 cups half-and-half
• 3 green onions, chopped finely (optional)

Fried Onions:

go to Trader Joe's and buy one canister...thank me later

Boil green beans in a large pot of boiling, salted water for 5 minutes. Transfer to a pyrex casserole.

While you wait for the water to boil, saute the mushrooms in a non-stick pan with butter and salt and pepper. Cook for about 4 minutes then saute garlic for about 1 minute. Add flour and cook another minute, then add broth and heat for an additional minute. Finally add half and half and green onions. Cook until thickened, about 6-8 minutes.

Mix green beans with cream of mushroom sauce and 1/4 of fried onions in a pyrex casserole dish. Top with the remaining fried onions and bake for 30 minutes at 350F degrees.