Green Bean Casserole

So my contribution to our delicious Thanksgiving meal was a Green Bean Casserole and Amy's Apple Pie which I made again as it's just so good. I managed to over spice it though\! So next time I'll be a bit more gentle! Pictured below to the lefthand side is my green bean casserole I hasd to transport it in two parts and we cooked it in take away tins! But it worked perfectly and was really tasty. Pictured below is also my friend Daniela who hosted thanksgiving. As I said before it was a lovely day with lots of merriment and food! Here's to next year ;)

Green Bean Casserole (adapted from Food Network)

(Serves 4-6)

450g green beans, rinsed, trimmed and halved
2 tbsp butter

1 onion, sliced
340g mushrooms, sliced

salt and pepper
2 cloves garlic, minced
1/4 tsp freshly ground nutmeg
2 tbsp plain flour
250ml chicken stock
250ml single cream

Preheat the oven to 200C.

Bring a large pan of water to the boil. Add the beans and blanch for 3-4 mins. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a frying pan over medium-high heat. Add the mushrooms, onions, a little salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 mins. Add the garlic and nutmeg and continue to cook for another 1 to 2 mins. Sprinkle the flour over the mixture and stir to combine. Cook for 1 min. Add the stock and simmer for 1 min. Decrease the heat to medium-low and add the cream. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 mins.

Remove from the heat and top with the breadcrumbs. Place into the oven and bake for 15 mins or until golden and bubbly. Remove and serve immediately.