Chef Cidney’s Green Bean Potato Casserole

Ingredients

• 5 tbs butter
• 1/2 cup sliced mushrooms
• 1/2 cup flour
• 1 qt of heavy cream
• RubOn Garlic Herb Salt
• H-E-B frozen cut green beans
• Baking potatoes thinly sliced (enough to layer on the bottom of baking dish)
• 8 oz shredded white cheese (I used Kraft Smokey Bacon Cheddar

Instructions

1. Preheat oven to 400°f and lightly spray an 8 or 9 inch casserole dish with non-stick cooking spray.
2. Saute mushrooms in 1tbs of butter in a large saucepan.
3. Add the remaining butter and 1/2 cup of flour to create a roux, continue stirring.
4. Slowly add the cream while whisking to incorporate it into the roux, and bring to a simmer over medium heat until thick.
5. Add RubOn Garlic Herb Salt to taste
6. Defrost frozen green beans in water, then drain.
7. In casserole dish, layer sliced potatoes, green beans and sauce, and top with the cheese.
8. Cover with foil, and bake at 400°f for 45 minutes, uncover for the last 15 minutes.

For more great recipes, visit Chef Cidney’s page!