Individual Green Bean Casseroles
Description
Fresh green beans are cooked to tender-crisp perfection in a delicious, homemade sauce, topped with crunchy onions and served as mini casseroles.
Ingredients
•
1 pound fresh green beans, trimmed and cut into 1 1/2-inch pieces
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cooking spray
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2 tablespoons unsalted butter
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1 cup sliced fresh mushrooms
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1 medium shallot, thinly sliced
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1 clove garlic, minced
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1 tablespoon all-purpose flour
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1/2 cup chicken stock
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1 teaspoon low-sodium soy sauce
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1 teaspoon Dijon mustard
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1/2 teaspoon dried thyme
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1/2 cup half-and-half
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salt and ground black pepper to taste
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1 strip crispy cooked bacon, crumbled
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1/2 cup French-fried onions (such as French's®)
Directions
1
Bring a large pot of lightly-salted water to a rolling boil. Add beans and cook until just tender, about 5 minutes. (The beans will not soften too much more during baking, so if you want them softer, cook to your preference.)
2
Drain beans, run under cold water, and place in a bowl of ice water to stop the cooking. When beans are chilled, drain and set aside.
3
Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray the inside of 4 ramekins with cooking spray.
4
Melt butter in a medium skillet over medium heat. Add mushrooms and shallot and cook until they start to brown, 2 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
5
Sprinkle flour over the mushrooms, stirring well to combine. Gradually pour in chicken stock, soy sauce, Dijon, and thyme, stirring constantly; the mixture will be thick at this point. Stir in half-and-half, salt, and pepper until well combined. Reduce heat to low and simmer until flavors have melded and sauce has thickened, 3 to 5 minutes.
6
Stir in green beans and bacon until well combined. Spoon into the prepared ramekins and top with French-fried onions.
7
Bake in the preheated oven for 13 to 15 minutes. Serve immediately.