Family Fresh Green Bean Casserole

By marlene

Ingredients

• Kosher salt
• 1 1/2 pounds fresh green beans with ends trimmed
• 4 tbs butter divided
• 2 tbs finely chopped Vidalia onions
• 4 ounces baby Portabello mushrooms cleaned and finely chopped [about 2 tbs]
• 2 tbs all purpose flour
• 1 cup [8 ounces] sour cream
• Freshly ground black pepper
• 1 1/2 corn cereal [corn flakes]
• 1/2 pound grated mozzarella cheese

Preparation

Step 1

Preheat oven to 400*. Bring a large pot of salted water to a boil over medium heat. Add the beans and cook until just tender but still firm, about 5 to 7 minutes. Remove the beans from the water to a large bowl of ice water to preserve color and stop the cooking. Drain the beans and set aside.
Melt 2 tbs of butter in a large skillet over medium heat. Add the onions and saute until translucent. Stir in the mushrooms, seasons with the salt and pepper to taste and saute about 3 to 5 minutes. Add the flour and stir for another minute to cook out the raw flour taste and whisk in the sour cream. Simmer for just a couple of minutes to bring the flavors together and taste for seasoning.
Cut the green beans into 2 inch pieces. Melt the remaining 2 tbs of butter in a small pan. Crush the cereal flakes in a resealable plastic bag and add them to the pan with the butter. Toss to coat. Spread the green beans over the bottom of a 9 inch casserole dish. Pour all of the mushroom sauce mixture over the beans and top with the grated cheese. Sprinkle with the buttered cereal flakes and bake in the preheated oven until light golden brown and bubbly approximately 20 minutes.