Enjoy a classic Thanksgiving dinner with this essential, hearty, creamy and soul-soothing vegetable side dish.
For the Casserole:
- 2 pounds trimmed, steamed fresh green beans, cut in half
- 6 tablespoons butter
- 8 ounces diced mushrooms
- 2 minced garlic cloves
- 4 tablespoons flour, whole wheat
- 1 / 2 teaspoon salt
- Dash of Pepper
- 2 -1 / 2 cups milk
- 1 tablespoon soy sauce
- 1 / 2 peeled, thinly sliced onion, cut in half
- 1 / 2 cup whole wheat flour
- 4 tablespoons butter
- Dash of Salt
- Heat oven to 350 degrees Fahrenheit.
- Melt butter over medium heat in a large sauté pan. Toss in the mushrooms and garlic. Heat and stir for 2 to 3 minutes.
- Shake in the flour. Mix briskly for 1 to 2 minutes, keeping flour from burning. Mix in the salt and pepper.
- Carefully whip in the milk and soy sauce, pulling browned bits from the bottom of the pan. Heat to a light boil. Heat while whisking until the sauce thickens to a thick soup consistency about 3 to 4 minutes.
- Stir together the sauce with the steamed green beans in a casserole dish. Stir to combine. Heat in the oven about 15 minutes until bubbly. Take out of the oven and top with Fresh Fried Onions.
- Separate onion slices. Dredge onion slices in flour until coated evenly.
- In a sauté pan, melt butter over medium heat. Remove excess flour from onions pieces and add to melted butter in pan. Do not overcrowd the pan. Cook in batches if needed, wiping out pan between batches.
- Turn golden brown onions over after 1 to 2 minutes. Add more butter to pan if onions begin looking dry.
- Drain onions on a paper-towel lined plate. Season with salt.