Cooking Corner - Green Bean Casserole

Thanksgiving is coming fast. I’ve been researching traditional recipes and witnessed a chef I respect take a huge shortcut. Campbell’s soup created a recipe a long time ago. Canned Mushroom Soup, frozen green beans, Half and Half Cream and packaged fried onions. I get it. We want to have many items served at the festive holiday meals. The mistake many of us make is trying to do everything on the special day. This casserole, turnip, mashed potatoes and lots more can be made days ahead and heated up on the special day.

So here’s my take on a traditional recipe that is guaranteed to impress.

9”x9” pan – product 2” high – so lots for a dinner with many people

We will be making a Classic Sauce that every cook should have in their repertoire.

Butter + Flour = Roux + Milk = Bechamel Sauce + Cheese = Mornay Sauce

This is the important part of recipes that require silky white sauce, like Lasagna, Mac and Cheese, Pastas, Veggie Gratins (like this one), Pot Pies, Stroganoff and lots more.

Ingredients:

1 Lb of Green Beans. Cut off ends and I cut the long ones in half. Wash.

6 Strips of Bacon cut into 1 inch pieces

1 Cup of diced white onion – or Spanish / Yellow

2 Garlic Buds chopped finely

8 Oz Mushrooms – I used Baby Portobello

3 oz Butter

3 oz Flour

2 Cup Milk

2 Cups White Cheese grated – I used Gouda. Half way between hard and soft cheese. It worked nicely. Cheddar, Brie, or whatever you need to use up.

Salt and Pepper to taste.

Optional to add Ground Nutmeg, Cayenne, Dry Thyme or anything that sounds good to you.

½ Cup or more Panko Bread Crumbs for topping.

Fried Onions - I cheated, cleaned out the pantry and used up pre-made Crispy Fried Onions.

Fried Onions are simple. Slice Onion, mix in corn starch and deep fry. Easy Peasy.

Method:

1. Cook the Green Beans in salted boiling water for 5 minutes maximum. Strain and place in ice bath. You must stop the cooking process. My beans were a bit crunchy but cook up fine in the Cassarole when baked.

2. In a frying pan cook the bacon. Cook on low 4 of 10 on stove top. The bacon fat will melt and the meat will turn crispy. Set aside the Bacon.

3. In the same frying pan add the onion and raise the heat. 6 of 10. Cook until Onions just begin to soften. I you did not use Bacon, cook the Onions in 2 oz Butter.

4. Add the Mushrooms and sprinkle with Salt. The Mushrooms must cook down until most of the water has cooked off.

5. Add the garlic and cook for two minutes. Add back the bacon, turn off burner and set aside.

Sauce:

6. In a large sauce pan, set at 6 of 10, Add Butter until melted. Add Flour and stir constantly with wooden spoon or spatula for Two Minutes only.

7. Now slowly add the milk and use a whisk to stir. You will see the magic happen. It will thicken. Allow to come to a boil, stirring constantly. When the sauce is the right consistency you want for your Cassarole, turn down the burner.

8. Salt and Pepper. Taste. Add any spices you choose.

9. Add Cheese and stir it all together until nice and smooth.

10. Add Bacon Mushroom Mixture and Green Beans and mix well.

11. Pour into Baking Pan. Smooth it out evenly.

12. Sprinkle Panko on top and Fried onions on top of that. All Done.

13. Cook at 350 degrees for 30 minutes.

Now this can be covered and kept in the fridge for several days or serve today.

You want to bake this from room temperature. Out of the fridge for an hour or two.

Bacon: I did not add this. My wife doesn’t eat meat and I’m not always a fan of pairing some foods with bacon. I’ve sold thousands of bacon wrapped steaks and find it unappetizing myself. I love bacon wrapped scallops and others do not. To each their own. I added the step, but you can skip it as you wish.