Green Bean Casserole

Green Bean Casserole

Ah, green bean casserole, that staple of Thanksgivings everywhere. I once thought it was the one occasion every year on which I would be forced to use canned soup. How happy I was to discover I was wrong! While this is not as saucy as the traditional cream of mushroom soup version, it is very, very tasty. And it still has the super-important crunchy fried onions. I did not make those from scratch. They came from a bag. A bag full of deliciousness.

ANYWAY. This is, while obviously more complex than the dump-and-stir version I had made before, surprisingly simple to make; the flavors are more interesting and complex, and the texture is better in a lot of ways. If you’d like it to be saucier, perhaps add a thin bechamel or more heavy cream.

Green Been Casserole, adapted (a lot) from Tyler Florence

24 oz. bag frozen haricots verts or other skinny green beans
2 Tbsp. butter
1 lb. cremini mushrooms, quartered
1 large onion, diced
2 Tbsp. Worcestershire sauce
1 Tbsp. fresh thyme (2-3 sprigs)
1 Tbsp. fresh rosemary (1ish sprig), chopped
1 container French-fried onions (not the giant Costco size)
1/2-1 c. heavy cream
salt and pepper to taste

Cook the green beans in salted water as directed on the bag, leaving them a bit underdone. Drain and set aside. Preheat the oven to 350F.

In a gigantor oven-safe skillet over medium-high heat, melt and foam the butter. Once it’s foamed out, add the mushrooms, salt aggressively, and cook until all the water they give off has evaporated. Add the onion and continue cooking until the onion is soft and the mushrooms are nice and brown. Add the Worcestershire, thyme, and rosemary, scraping up as many of the delicious mushroomy brown bits as you can. Stir in the green beans and add the cream, using that to scrape up the rest of the brown bits. Let it simmer for a bit until the cream thickens. Stir in about half the container of onions, pull the skillet off the heat, and sprinkle about half the remaining onions over the top.

Bake uncovered for 25-30 minutes, stirring halfway through and adding the rest of the onions to the top before you put it back in the oven. Let it rest for a couple minutes before serving.


~ by iliadawry on 13 November 2013.

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