Green Bean Casserole with Capers and Pickled Mushrooms
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This green bean casserole is made with a homemade briny cream sauce and crispy fried onions for plenty of crunchy topping.
- Fresh Green Beans
- Unsalted Butter
- Pickled Mushrooms
- Red Onion
- Black Pepper
- All-Purpose Flour
- Chicken Bouillon Cube
- Heavy Whipping Cream
Preheat the oven to 400ºF.
Bring water to a boil in an 8-quart saucepan. Add the green beans and blanch for 5 minutes.
Melt the butter in a 12-inch cast-iron skillet set over medium-high heat. Add the garlic, mushrooms, capers, red onion, black pepper, and Marjoram and cook, stirring occasionally, for 8-10 minutes.
Boil 1 cup of water in a small saucepan and add 1 bouillon cube. Stir until it dissolves. Strain the green beans that you have in the ice bath and set them aside.
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