Saturday, November 30, 2013

Green Bean Casserole - volume turned up a tidge

Sorry the pic isn't perfect, but folks were digging into the food as fast as I pulled it out of the oven on Thanksgiving Day.  This is seriously good stuff.  Loved the classic but I'm also always on the look outs to keep the flavors there just amp it up.

For this I added in a bunch of fresh cremini mushrooms, sauteed them in butter with some garlic. After they were browning a bit I added a pinch or two of salt to get them to release all their moisture and make them less spongy.

I used fresh green beans, blanched and chilled to keep them bright green.

I used cream, good old heavy whipping cream, to give you an even better mouth feel and taste. I thought about going the roux routine...but then I thought why do what when a can of cream of mushroom soup gives you good consistent  results.

Green Bean Casserole

  • 1 1/2 lbs green beans
  • 8 oz mushrooms
  • 3 T butter
  • kosher salt
  • 1/4 t black pepper
  • 2 cloves garlic, minced
  • 2 t worchestershire sauce
  • 1 8oz can french fried onions
  • 3/4 c cream
  • 1 can cream of mushroom soup

Trim ends of green beans and cut them in half.  Bring 2 quarts water to a boil.  Add 1 T salt. Add beans and cook 5-6 minutes.  Immediately remove from boiling water and put into a bowl of ice water.  Drain and set aside.

Over medium heat add butter and sliced mushrooms.  Sautee for 5-6 minutes until starting to brown.  Add a pinch or two of salt and the black pepper, cook another 2-3 minutes until liquid in pan is avaporated out.  Add garlic and cook 1 minutes longer.  Reduce heat and add worchestershire sauce, soup and cream.  Gently stir to combine. Fold in green beans to coat.

Preheat oven to 350F.  Spray a large casserole dish with cooking spray.  Pour in 1/2 of the green bean mixture.  Sprinkle 1/2 can of french fried onions over the beans.  Add remaining bean mixture, smooth out.  Cover and bake 50-55 minutes until bubbly.  Remove lid, sprinkle remaining french fried onions over the top.  Return to oven and bake another 5 minutes until the french fried onions are browned.  Serve hot.

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