Sunday, November 29, 2009
Green Bean Casserole
I couldn't post every item on my Thanksgiving menu since I was busy hosting my family for the weekend. (I was so happy that my husband was able to snap a picture of his plate since I was not thinking of my blog during the holiday.) Instead, I decided to feature one of my favorite new recipes for you to try, perhaps this Christmas. I have always liked the topping on green bean casserole but never liked the mushy center. I searched Food Network's website because I trusted their experts would know how to make this casserole better. By using fresh cut beans instead of canned or frozen the casserole was less mushy. I also used cream and fresh mushrooms instead of cream of mushroom soup which made the whole dish taste fresher. I still topped them with the prepared french onion crisps that we all love!
Fresh Green Bean Casserole
2 Tbls. salt
1-2 pounds fresh green beans, rinsed, trimmed and halved 2 Tbs. unsalted butter 12 oz. mushrooms, sliced 1/2 tsp. black pepper 2 cloves garlic, minced 1/4 tsp. freshly ground nutmeg 2 tablespoons all-purpose flour 1 cup chicken broth 1 cup half-and-half
1 1/2 c. French fried onion Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and simmer for 10 minutes or until al dente. Drain and set aside. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms are tender. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Remove from the heat and stir in the green beans. Top with onion crisps. Place into 425 degree F oven and bake until bubbly, approximately 25 minutes. Remove and serve immediately.
Adapted from Alton Brown's Green Bean Casserole recipe