This is a reminder that in observance of Thanksgiving, we will be closed on Thursday, Nov. 28th and Friday Nov. 29th. We will return to regular office hours on December 2nd.
If you require immediate assistance during this time, please don’t hesitate to contact Nubia Casler at 713-478-2389.
We wish you a wonderful holiday season filled with gratitude, warmth, and joy.
Thank you for your continued support!
Nubia Casler
President
Credit Recovery Group Inc.
Nubia@creditrecoverygroup.com
713-478-2389
Thanksgiving is literally tomorrow and if you haven’t had the chance to find a dish that you want to make, no worries! We have the perfect savory Green Bean Casserole that will have your friends and family asking for more!
Here’s what you’ll need and how you make it:
Ingredients
Dough:
- 1 1/2 cups all-purpose flour (see Cook’s Note)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 4 tablespoons (1/2 stick) cold unsalted butter, cut into small cubes
- 1 1/2 cups shredded sharp Cheddar (6 ounces)
- 2 tablespoons chopped fresh parsley
- 2/3 cup half-and-half
Green Bean and Mushroom Filling:
- 4 tablespoons (1/2 stick) unsalted butter
- 1 small onion, finely diced
- 8 ounces button or cremini mushrooms, sliced
- 4 fresh thyme sprigs
- Kosher salt and freshly ground black pepper
- 5 tablespoons all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 2 1/2 cups half-and-half
- 1 pound green beans, cut into 1 1/2-inch pieces
- 1 1/2 cups prepared fried onions, for topping
Directions
For the dough: Preheat the oven to 375 degrees F.
Step 1: Whisk together the flour, baking powder and salt in a medium bowl. Rub the butter into the flour mixture with your fingers until crumbly. Stir in the Cheddar and parsley. Add the half-and-half and stir with a fork or silicone spatula until combined, being careful not to overmix. Refrigerate until ready to use.
Step 2: For the green bean and mushroom filling: Melt the butter in a large cast-iron skillet over medium heat. Add the onion and cook until softened, 3 to 4 minutes.
Step 3: Add the mushrooms and thyme and cook, stirring occasionally, until the mushrooms are browned, about 8 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Sprinkle over the flour and stir until absorbed.
Step 4: Gradually pour in the chicken broth and half-and-half while stirring constantly. Switch to a whisk and whisk to break up any lumps. Bring to a boil and reduce to a simmer. Simmer, whisking occasionally, until lightly thickened, about 5 minutes.
Step 5: Remove the thyme stems from the sauce and stir in the green beans, 2 teaspoons salt and 1/2 teaspoon ground pepper until heated through. Taste and add more salt and pepper if needed. Break off walnut-sized pieces of the dough and scatter all over the top of the green bean mixture.
Step 6: Transfer the skillet to the oven and bake until the biscuits are lightly browned on top and fully cooked and the filling is bubbling, 30 to 35 minutes. Sprinkle the fried onions on top and continue baking until the onions are heated through and browned, another 5 minutes.