Here's Patch's favorite iteration of this classic Thanksgiving holiday recipe, green bean casserole. Enjoy it with your turkey or tofurky and all the trimmings!
- 2 pounds green beans, trimmed
- 2 tablespoons butter
- 1 bunch scallions, white and green parts thinly sliced separately
- One 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 or French's French fried onions
Use aluminum foil for a makeshift lid.
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.
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.
Spoon the sauce over the green beans and sprinkle the potato chips or fried onions on top.