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 tsp. 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 sauce pan, 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.
From the blog, “WHAT A DUMPLING!” Copyright © 2015-2024, Davis Peterson All rights reserved. Subject to international copyright regulations.
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