I tasted my first Green Bean Casserole in college. Well, let me be completely honest. Not only did I taste it, but I also made it. Working in the dining hall had it’s benefits! It was a seemingly perfect and easy dish: canned string beans, canned condensed mushroom soup and fried onions.
|My, Oh, My… canned green beans PALE in comparison to fresh!|
|Blanched and cooled green beans into baking vessel|
|LOVE the steam coming off of the mushrooms and chicken stock|
|Add mushroom slurry to 1/4 of the fried onions and all of the green beans|
|Top with remaining onions… and bake uncovered until it bubbles, about 15 minutes.|
|Lighter Green Bean & Mushroom Casserole|
Lighter Green Bean & Mushroom Casserole
(makes about 6 side dishes)
1 pound of fresh green beans, rinsed and trimmed
10 ounces baby bella mushrooms, sliced
Fried Shallots (recipe below) OR 4 ounces of store bought french fried onions
2 Tablespoons of butter
2 garlic cloves, finely minced
1/4 teaspoon of freshly grated nutmeg
2 Tablespoons all-purpose flour (substitute with 1 TBSP of corn starch to make it Gluten Free)
1 cup of Vegetable Broth (substitute with chicken broth or water)
1 cup of 1% milk
a sprinkle of garlic powder
Kosher Salt and Pepper, to taste
Preheat oven to 400F.
1. Bring a pot of water to boil. Add cleaned green beans and blanch for about 5 minutes, so that the bean still has some crunch to it.
3. Meanwhile: Melt butter in a skillet on medium-high heat.
1/4 cup all-purpose flour
2 teaspoons cayenne pepper
3 medium shallots, peeled and cut into thin rounds
Pour the oil into a medium frying pan. Heat to 350 degrees F.
Prepare a baking sheet fitted with a kitchen towel. Drop a small batch of the shallots into the oil and gently swirl the oil as they fry. This will help them they fry more evenly on all sides. When they are light to medium brown, remove them with a slotted spoon and lay them out on the kitchen towel to cool. Sprinkle with a touch of salt.
Eat, Drink & Be Yummy!