FunGuy Mushrooms Green Bean Casserole

No holiday meal is complete without the infamous green bean casserole. The tried and true version isn’t very drool worthy with the use of gelatinous canned soup and the stale pre-packaged onion rings on top. That’s why the FunGuy has gone ahead and updated it for you!

Real cream in the mushroom sauce and freshly crisped onions are only the beginning. This casserole has a little something special; golden, crunchy, crispy FunGuy mushrooms nestled among the onions!

That old version will be long forgotten after this hits the table!

DIRECTIONS:

1. Preheat oven to 375F.
2. Brush off any debris from the FunGuy whole mushrooms with a damp cloth. Chop them on a cutting board and set aside. Peel both onions, dice one and slice the other into thin rounds and set aside. Peel and mince the garlic. If using fresh green beans, trim the ends and cut them in half.
3. Place a pot of water on the stove over high heat and bring it to a boil. Add the green beans to the pot and allow them to cook 2-3 minutes. Transfer them to a colander and rinse them under cold water to stop the cooking process. Transfer the green beans to a large bowl.
4. While waiting for the water to boil, prepare the mushroom sauce.
5. Heat the olive oil in a pan over medium heat. Add the onions and garlic to the pan, cooking them for 1-2 minutes or until the onions have become soft. Add the chopped mushrooms to the pan and sauté for 3-4 minutes or until tender.
6. Sprinkle the flour over the mushrooms and onions, stirring it into the oil and allow it to cook 1 minute. Stir in the heavy cream, as it cooks and thickens, slowly add in the milk to thin it out. Reduce the heat to low and allow it to cook about 5 more minutes; the sauce should have thickened up. Season the sauce with the salt and black pepper.
7. Pour the sauce over the green beans and toss to combine. Place the green beans and mushroom sauce into a large casserole dish.
8. Heat approximately ½ inch of canola oil in a deep pan or pot on medium high heat. Oil is hot enough when a 1 inch cube of bread can fry in 30 seconds.
9. Pour the whole wheat flour into a shallow bowl along with the thyme, oregano, salt and stir to combine. Crack the eggs into another bowl and beat well with a fork.
10. Add the sliced mushrooms to the eggs then transfer them to the flour, careful to let the excess egg drip off. Next add them to the hot oil in batches to cook 30 seconds to 1 minute, or until browned and crisp. Transfer the cooked mushrooms to a paper towel lined plate to drain of excess oil. Repeat this with the onions.
11. Spread the crispy mushrooms and onion slices on top of the green bean casserole.
12. Place the casserole into the oven and allow it to cook 15-20 minutes.
13. Note: This can be prepped a day ahead of time. Make the sauce and green beans but leave off the fried mushrooms and onions until ready to bake the next day. Refrigerate the assembled casserole, but leave the fried mushrooms and onions covered with a towel at room temperature.

Have a Fun Holiday meal!