Green Bean Casserole

November 2008
Green Bean Casserole

by 24 people

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Just a wild guess—you'd much rather spend Turkey Day chilling with family and friends than slaving away in the kitchen. Well, how's this for genius: This dish feeds eight rumbling bellies and comes with a foolproof game plan that'll have you kicking back in one hour—and not a minute more.

Makes: 8 servings

Prep: 10 mins

Cook: 10 mins

  • 2 pounds green beans, trimmed
  • 2 tablespoons butter
  • 1 bunch scallions, white and green parts thinly sliced separately
  • 1 10 ounce package  sliced mushrooms
  • Salt and pepper
  • 3 tablespoons flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup crushed potato chips
  1. Fill a medium skillet with enough water to reach a depth of half an inch. Bring to a boil, then add the green beans, lower the heat, cover and simmer, until crisp-tender, about 4 minutes. Drain in a colander and rinse with cold water until cool. Transfer to a serving dish.
  2. Using the same skillet, melt the butter over medium heat. Add the scallion whites and mushrooms, season with salt and pepper and cook, stirring, until golden-brown, about 4 minutes. Stir in the flour for 1 minute (the mixture will be dry). Gradually stir in the chicken broth and cream until thickened. Season with salt and pepper, sprinkle with the scallion greens and remove from the heat.
  3. Spoon the sauce over the green beans and sprinkle the potato chips on top.
Tip Smart move
  • Use aluminum foil for a makeshift lid.