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Tuesday, November 24, 2009

Not your Campbell's Green Bean Casserole

I've always really liked green bean casserole--even the Campbell's version, and it is a staple at Thanksgiving dinners for us. This, however, is a fresher take on it--better flavor, less mushy. It is an Alton Brown recipe from Food Network. He fries his own onions, but I still use the French's. I guess I'm not ready to give up all my processed foods. But if you are feeling ambitious the instructions are here.

Green Bean Casserole
  • 1 teaspoon kosher salt
  • 1 pound fresh or frozen green beans cooked until barely tender in salted water
  • 2 tablespoons unsalted butter
  • 8 ounces mushrooms, trimmed and cut into 1/2-inch pieces (He calls for 12 oz, but it's easier to just throw in an 8 oz package of already sliced 'shrooms .)
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half
  • 1-1/3 cup french fried onions
Melt butter in heavy skillet over medium high heat. Add mushrooms, salt and pepper and cook until mushrooms start to release their liquid, about 4-5 minutes. Add garlic and nutmeg and cook for a minute or two more. Sprinkle the mixture with flour, stir until mushrooms are coated, and cook for one minute. Add broth and simmer for a minute more. Reduce heat to medium low and add half and half. Cook until mixture thickens, about 6-8 minutes.

Remove from heat. Stir in 1/4 of the onions and all of the green beans. Pour mixture into a casserole dish. Top with remaining onions. Bake at 400 degrees for approximately 15 minutes. Serve immediately.

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