Green Bean Casserole
Backattack Snacks Original Recipe Green Bean and Mushrooms Casserole
1/2 stick of butter
1-2 cloves minced garlic
1 shallot minced
5 cups chopped wild mushrooms
1 cup heavy cream
2 cups of chicken or vegetable stock
4 cups blanched green beans (Preferred Fresh or Frozen French Cut)
Salt and pepper to taste
1 cup BACKATTACK SNACKS ORIGINAL RECIPE ALMONDS (Chopped)
Cream of Mushroom Soup
In a large saucepan, heat the butter and gently sauté the shallot, garlic and mushrooms until soft. This should take about 5 minutes.
Pour the stock into the saucepan, stir and simmer gently for another 5 minutes,
Remove the saucepan from the heat, (optional) puree until smooth using a stick blender with the blade attachment. Add the cream and reduce by turning the heat to low, do not allow to boil. Roughly 5 min or until desired thickness.
In a large bowl stir in blanched greenbeans and 2/3 cup Original Almonds, and Cream of mushroom soup.
Once combined, place mixture into a casserole dish and top the casserole with 1/3 almonds or more if you like.
BAKE at 350°F for 15 min. Let cool (this is important! Don't be like our uncle and eat 350º green bean casserole right out of the oven, it hurts, and you won't be able to taste anything because you just burned off all your taste buds and you will be the topic of the "Remember when...")