Our Extra-Green Bean Casserole has all the classic flavors and more, so you can elevate your Thanksgiving spread with a dish that will take everyone to a higher level.
- 1 lb green beans
- 6 Tbsp Canna-Butter (our recipe)
- 8 oz mushrooms
- 2 cups heavy cream
- 1 cup Milk
- 2 Tbsp minced garlic
- 1 Tsp salt
- 1 Tsp pepper
- 1 onion
- 2 cups fried onions
Preheat oven to 350 degrees. Blanch green beans in boiling water for about 5 minutes, move to an ice bath to cool, and then drain and set aside in a large bowl.
While the green beans cook, peel onion and cut it into thin moon shapes.
Melt 2 Tbsp Canna-butter over medium heat, add onions and cook for about five minutes. Add in garlic and cook a minute more.
Add mushrooms and salt and pepper and cook another 7 minutes until mushrooms are golden. Combine mushroom mixture with green beans in the large bowl.
Return skillet to medium heat and add remaining canna-butter. Wisk flour with milk and slowly add it to butter, then gradually mix in the cream. Season to taste with salt and pepper.
Return bean mixture to pan and mix with cream sauce. Place pan in the oven for 35 minutes. Remove from oven and sprinkle fried onions on top. Put back into oven bake for an additional 5-10 minutes until onions are crisp.