Not your average GREEN BEAN CASSEROLE. Try this fresh version this year and your guests will be impressed! NGREDIENTS 2 pounds (aprox) fresh green beans, trimmed Olive oil Salt, cracked black pepper, to taste 5 garlic cloves, minced 1 small sprig fresh rosemary, finely chopped 1/2 cup white mushrooms, diced 2 shallots, sliced 2 large white onions, sliced 3/4 cup all purpose flour 1 cup heavy cream 3/4 cup beef broth 3 tbsp sliced almonds DIRECTIONS 1. Preheat oven to 400F. 2. Boil a large pot of salted water. Add trimmed green beans. Remove after 2-3 minutes and quickly add to an ice bath. Drain after 5 minutes and set aside. 3. In a large skillet add olive oil, salt, pepper, garlic, rosemary, mushrooms, shallots and one onion. Sauté for 5 minutes. 4. Add about 1/2 cup of flour and heavy cream, slowly stir. Add broth and stir. Scrape bottom of the pan if necessary. Season to taste. 5. Pour mushroom mixture over beans and gently mix. 6. Add to a baking dish. 7. Bake uncovered for about 15 minutes. 8. While beans are baking, add the other sliced onion into a bowl, toss with remaining flour and some seasoning. 9. Add olive oil to a pan on medium heat. Toss in onions and fry until crispy. 10. Top casserole with crispy onions and almonds before serving. recipes # servingbowls thanksgiving LTKHoliday LTKhome LTKSeasonal