Monday, November 17, 2014

Green Bean Casserole

Confession: I never had the wildly popular cream-of-something-soup based green bean casserole traditionally made at Thanksgiving, and I never thought I was missing anything with all of the other amazing food on the table. But now after having a homemade version, I never want another Thanksgiving dinner without this dish.

Making the creamy sauce is SO easy that there is NO need for the canned soup. And even though I never had the canned version, I can guarantee that there is no comparison - this one will blow you away. Heck, the sauce was so good that I couldn't stop tasting it as I was making it. I considered forgetting the beans once the sauce was done and just eating it as a soup.

I did take one shortcut just because I had so much cooking going on that day. I used the canned fried onions instead of following the recipe to make my own. The next time I make this I will make my own, but if you need a shortcut this would be the one I recommend.

So if you are still trying to finalize your turkey day menu, try this one. I can't wait until next week so I can make it again!!

Green Bean Casserole
Adapted From: Smitten Kitchen

  • 3 tablespoons butter
  • 12 ounces mushrooms, thinly sliced or coarsely chopped
  • Few gratings fresh nutmeg (optional)
  • Freshly ground black pepper
  • 3/4 teaspoon table salt
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups vegetable or chicken broth
  • 1/2 cup heavy cream
  • 1 to 1 1/2 pounds green beans, trimmed and halved
  • Heat oven to 400 degrees F.
  • Prepare the beans: Bring a large pot of salted water to boil and boil greens for 5 minutes. Drain beans, then plunge them into ice water to full stop them from cooking. Drain again, and set aside. You can do this ahead of time, up to one day.
  • Make the mushroom sauce: Over medium-high heat, melt butter in the bottom of a 12-inch cast iron skillet. Add the mushrooms, salt and pepper and saute them until they start releasing their liquid, anywhere from 3 to 5 minutes, depending on how they were chopped. Add the garlic and saute one minute more. Add the flour and stir it until it fully coats the mushrooms. Add the broth, 1/4 cup at a time, stirring the whole time. Simmer mixture for 1 minute, then add cream and bring back to a simmer, cooking until the sauce thickens a bit, about 5 to 6 minutes, stirring frequently.
  • Assemble and bake: Add cooked greens beans to sauce and stir until they are coated. Sprinkle crispy onions over the top. Bake for 15 minutes, or until sauce is bubbling and onions are a shade darker. Eat at once.

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