GREEN BEAN CASSEROLE
Ingredients
1(+) lbs. Frozen cut green beans
1/2 c. Sweet onion, chopped
4 oz. (1 c.) Mushrooms, sliced and sautéed in butter
1 stick Unsalted butter, cut in chunks
1/2 c. Unbleached flour
2 tbsp. Olive oil
10.5 oz. can Cream of potato condensed soup
1-1/2 c. Vegetable (or chicken) stock, plus additional if needed
3/4 c. Parmesan bread crumbs
1 c. French-fried onions
1 dash Frank’s®
1/4 c. each Grated Parmesan and Romano Cheeses
1-1/2 tbsp. Kosher salt, plus more to season to taste
Fresh ground black pepper, to taste
Directions
• Preheat oven to 375F.
• Bring 4 quarts of water to boil in a large pot.
• When a rolling boil is achieved, generously salt the water with about a tablespoon of salt.
• Add green beans and return to a full boil, stirring occasionally to prevent sticking. Cook for 2-3 minutes.
• While the beans are cooking, spread the chopped onion evenly in the bottom of a half-pan (or 9” x 13” baking dish).
• When beans are cooked as directed, drain with a spider scoop (or in a colander), and place over the vegetables.
• Drizzle the olive oil over the beans and onion, and toss to lightly coat. Evenly distribute the mushrooms, then set aside.
• In a large saucepan, melt the butter over medium-low heat until bubbling.
• When the bubbling subsides, gradually whisk in the flour until smooth to make a roux.
• Season with a bit of salt and pepper, and cook until raw flour taste is gone (about 6 minutes), stirring frequently.
• Add the Frank’s® while cooking and stirring the roux.
• In a medium bowl, whisk the stock and cream of potato soup.
• Slowly stir in the stock-soup mixture into the roux.
• Raise the flame to medium-high. Continue cooking and stirring until the sauce becomes thick enough to easily coat a spoon, If the sauce becomes too thick, use a little more stock to thin to the correct consistency.
• Check the seasoning and adjust as necessary.
• Pour the sauce evenly over the vegetables.
• Cover evenly with the bread crumbs, then the French-fried onions, and finally, the grated cheese.
• Cover tightly with aluminum foil, and bake 15-20 minutes, until bubbling.
• Remove the foil, raise the oven to 425F, return the casserole to the oven and bake until topping is a rich golden brown (about 5-8 minutes).
• Remove from oven, let stand 5 minutes, and serve hot.
My version of a Thanksgiving classic, sure to please and be a welcome change from the standard recipe.
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