Ingredients:
- Kosher salt
- 1 1/2 lbs fresh french green beans, ends trimmed
- 4 tablespoons finely chopped Vidalia onion
- 4 ounces baby portobello mushrooms, cleaned and finely chopped (about 2 tablespoons)
- 2 tablespoons all-purpose flour
- 1 cup (8 oz) sour cream
- freshly ground black pepper
- 1 1/2 cups corn flakes
- 1/2 pound grated mozzarela cheese
Directions:
- Preheat the oven to 400 degrees F.
- Bring a large pot of salted water to a boil over medium heat. Add the beans and cook for until just tender but still firm, about 5-7 minutes. Remove the beans from the water to preserve color and stop the cooking. Drain the beans and set aside.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions abd saute until translucent. Stir in the mushrooms, season with salt and pepper, to taste, and saute for about 3-5 minutes. Add the flour and stir for another minute, to cook out the raw flour taste, and then 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 tablespoons of butter in a small pan. Crush the corn 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 grated cheese.
- Sprinkle with the buttered corn flakes and bake in the preheated 400 degree F oven, until light golden brown and bubbly, approximately 20 minutes. Remove from the oven and serve.
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