green bean casserole

[matt]

does anyone have a good greeen bean casserole that uses fresh green beans. i am going over to Lynn my older sister and am bringing someithings but i am making green beans and dont know what is good or what not
thanks Matt

[Linda in MO]

I made Penzey's Green Bean Casserole to take to my son's potluck Thanksgiving dinner at school and it was delicious. I used crushed Ritz instead of bread crumbs and used a little more than called for. Also, used a little extra cheese. I loved the lemon zest in this. And I just used frozen cut green beans because that's what I had on hand. Oh and I think I sprinkled some Penzey's garlic powder into the sour cream mixture.

* Exported from MasterCook *

Green Bean Casserole

Recipe By :Penzy's Spice Catalog
Serving Size : 6 Preparation Time :0:00
Categories : Casserole Green Beans


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small onion -- minced
1/2 teaspoon thyme leaves
1 tablespoon parsley -- minced
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon flour
1/2 teaspoon lemon peel -- minced
1 cup sour cream
1 1/4 pounds fresh green beans (cooked in pot for 6-8
minutes, stems removed)
or
1 20 ounce package frozen french green beans -- cooked as directed
and drained
1/2 cup sharp cheddar cheese -- grated
1/2 cup bread crumbs

In a heavy bottom medium saucepan over low heat saute onions, thyme, and parsley in butter for 5 minutes. Blend in salt and pepper, flour, and lemon peel. Add sour cream and cook on low 3 minutes.

Grease medium/large casserole dish with butter. Add cooked and drained beans to dish, pour sour cream/spice mixture over top, and mix beans gently to coat. Sprinkle with cheese and bread crumbs over top.

Bake at 350 for 20 to 30 minutes, until topping is lightly browned.

[dlaboriel]

This is Martha Stewart's green Bean Casserole that I made for last Thanksgiving and had a request from the family to make it again.

Green Bean Casserole

Serves 8
For this gourmet take on a potluck classic, the casserole is assembled and the shallots are cooked ahead of time. Just before serving, pop the dish under the broiler for about 10 minutes.

6 tablespoons unsalted butter, plus more for dish
1 medium onion, cut into 1/4-inch dice
1 red bell pepper, seeded and cut into 1/2-inch dice
1 pound button mushrooms, stems trimmed, quartered
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds green beans, trimmed and cut into 2-inch pieces
6 tablespoons all-purpose flour
2 cups milk
Pinch of cayenne pepper
Pinch of grated nutmeg
1 cup grated Parmesan cheese
1/4 cup breadcrumbs
1/4 cup canola oil
4 shallots, cut crosswise into 1/4-inch rings

1. In a large skillet over medium heat, melt 2 tablespoons butter. Add onion, and sauté until it begins to soften, about 4 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside to cool.

2. Prepare an ice bath: Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add beans, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge into ice bath to stop cooking. When cooled, toss drained beans with mushroom mixture; set aside.

3. Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add 1/4 cup flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in cayenne, nutmeg, and the remaining teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.

4. Butter a 9-by-13-inch glass or ceramic baking pan. Spread half the green-bean mixture over the bottom. Sprinkle on half the grated Parmesan, and spread with the remaining green beans. Combine the remaining Parmesan and the breadcrumbs, and sprinkle over casserole. Cover with foil, and refrigerate until just before serving.

5. Heat canola oil in a medium skillet over medium-high heat. Toss shallot rings with the remaining 2 tablespoons flour. Fry the shallots in batches, turning frequently, until golden brown. Transfer to paper towels to drain. Place in an airtight container, and set aside until ready to serve.

6. Heat broiler, positioning rack about 8 inches from heat. Cook casserole, covered, until mixture is bubbly and heated through, about 10 minutes. Uncover, and cook until top is golden brown, about 30 seconds. Sprinkle fried shallots over top, and serve immediately.

[blazedog]

I am making the Cooks Illustrated/America's Test Kitchen version of THE grean bean casserole. I have had great luck with everything I've made from their recipes so I am looking forward to this one also.

Green Bean Casserole
Serves 8 to 10

All the components of this dish can be cooked ahead of time. The assembled casserole needs only 15 minutes in a 375-degree oven to warm through and brown. A gratin dish works nicely with this recipe. See page 165 for information on our favorite.

topping
4 slices sandwich bread with crusts, each slice torn into quarters
2 tablespoons unsalted butter, softened
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 cups canned fried onions (about 6 ounces)

beans
Salt
2 pounds green beans, ends trimmed, cut on the diagonal into 2-inch pieces
1/2 ounce dried porcini mushrooms
6 tablespoons unsalted butter
1 medium onion, minced
3 medium garlic cloves, minced (about 1 tablespoon)
12 ounces white button mushrooms, wiped clean, stems trimmed, and sliced _ inch thick
12 ounces cremini mushrooms, wiped clean, stems trimmed, and sliced _ inch thick
2 tablespoons minced fresh thyme leaves
1/4 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 cup canned low-sodium chicken broth
2 cups heavy cream

1. For the topping: Pulse bread, butter, salt, and pepper in workbowl of food processor fitted with metal blade until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to large bowl and toss with onions; set aside.

2. For the beans: Heat oven to 375 degrees. Bring 4 quarts water to boil in large pot. Add 2 tablespoons salt and beans. Cook until bright green and slightly crunchy, 4 to 5 minutes. Drain beans and plunge immediately into large bowl filled with ice water to stop cooking. Spread beans out onto paper towel–lined baking sheet to drain.

3. Meanwhile, cover dried porcini with _ cup hot tap water in small microwave-safe bowl; cover with plastic wrap, cut several steam vents with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from the liquid with fork and mince using chef’s knife (you should have about 2 tablespoons). Pour liquid through paper towel–lined sieve and reserve.

4. Melt butter in large nonstick skillet over medium-high heat until foaming subsides, about 1 minute. Add onion, garlic, button mushrooms, and cremini mushrooms and cook until mushrooms release their moisture, about 2 minutes. Add porcini mushrooms along with their strained soaking liquid, thyme, 1 teaspoon salt, and pepper and cook until all mushrooms are tender and liquid has reduced to 2 tablespoons, about 5 minutes. Add flour and cook for about 1 minute. Stir in chicken broth and reduce heat to medium. Stir in cream and simmer gently until sauce has consistency of dense soup, about 15 minutes.

5. Arrange beans in 3-quart gratin dish. Pour mushroom mixture over beans and mix to coat beans evenly. Sprinkle with bread crumb mixture and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.

[PAMMELA]

Linda, thanks for posting the Penzy's green bean recipe, I think I'm going to make this instead of the casserole I was going to make. And I like your changes too, the Ritz crackers sound great (and of course extra cheese!) How do you think Jack cheese would work with this?

If I double the recipe would it fit into a 9x13 glass baking dish? Also, dumb question, but how exactly do you "mince" lemon peel? I usually just grate for zest. TIA!!!

[doggerham]

I'm making the one from Cuisine at Home. its basically a homemade version of the one using cream of mushroom soup and durkee fried onions. with this, you make a white sauces with mushrooms, and fry your own onion rings!

If anyone wants it I can type it up tomorrow -- its at home. Just PM me to remind me!

[Linda in MO]

Originally posted by PAMMELA
How do you think Jack cheese would work with this?

If I double the recipe would it fit into a 9x13 glass baking dish? Also, dumb question, but how exactly do you "mince" lemon peel? I usually just grate for zest. TIA!!!
I think jack cheese would work fine. I used a mild cheddar instead of the sharp because that's what I had on hand. I will mention that I mixed the ritz crumbs and cheese together but I would NOT do that again. I recommend sprinkling the cheese first and then the crumbs. For some reason the cheese didn't melt very well mixed with the ritz. I used a 2 lb. bag of frozen green beans and used 1 1/2 times the amount of other ingredients, so I baked it in a 9x13. I think doubling it would also work in a 9x13 though. And I just used my microplane zester for the lemon zest. I didn't "mince" it. Hope that helps.

[lisas3575]

Blazedog, I'm interested in your recipe above, but the info about how thin to slice the mushrooms and how much water to use on the dried porcini's is missing. Can you please post that info?

Thanks!

[SandyM]

I love this recipe, posted by JenniferJJ, from the Food & Wine website.

Green Beans with Cremini Mushroom Sauce
MAKE-AHEAD
SERVES: 10

1 pound shallots, thinly sliced
1/3 cup plus 3 tablespoons all-purpose flour
Vegetable oil, for frying
Salt
2 1/2 pounds green beans
2 tablespoons unsalted butter
1 medium onion, thinly sliced
1/2 teaspoon paprika
Pinch of cayenne pepper
Freshly ground pepper
1 pound cremini mushrooms, stems discarded, caps thinly sliced
2 cups chicken stock or canned low-sodium broth
1/2 cup crème fraîche
2 tablespoons fresh lemon juice


Directions
On a large rimmed baking sheet, toss the shallots with 1/3 cup of the flour; shake off any excess flour. In a large, deep skillet, heat 1 inch of oil until shimmering. Add the shallots in 2 batches and fry over moderate heat until very crisp, about 3 minutes. Using a slotted spoon, transfer to paper towels, then sprinkle with salt.
In a large pot of boiling salted water, cook the beans until just tender, about 5 minutes. Drain and refresh under cold running water; drain and pat dry.

Melt the butter in a large, enameled cast-iron casserole. Add the onion and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the paprika, cayenne and a large pinch of pepper; cook for 1 minute, stirring. Add the mushrooms, cover and cook over moderate heat until softened, about 5 minutes. Uncover and cook, stirring, until browned, about 5 minutes longer. Stir in the remaining 3 tablespoons of flour and gradually stir in the stock until smooth.

Simmer the mushroom sauce over low heat, stirring, until thickened, about 5 minutes. Stir in the crème fraîche, lemon juice and beans. Cover and simmer, stirring occasionally, until the beans are heated through, about 5 minutes. Season with salt and pepper and transfer to a large glass or ceramic baking dish.

Preheat the oven to 400°. Cover the casserole with foil and bake until bubbling, about 20 minutes. Uncover, scatter the shallots on top and serve.

MAKE AHEAD The assembled casserole can be refrigerated overnight. Let return to room temperature before baking. The fried shallots can be kept overnight in an airtight container. Recrisp in a 350° oven and let cool.

[Canice]

I like this one (with my changes at the end) from Tyler Florence:

Green Bean and Pearl Onion Casserole

1 pound fresh green beans
2 cups pearl onions
2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, minced
1 shallot, chopped
2 bay leaves
3 cups assorted wild mushrooms, sliced (such as oyster, cremini and shiitake)
Salt and pepper, to taste
2 tablespoons fresh thyme leaves
2 tablespoons flour
3 cups milk
1 can fried onions

Blanch the green beans and pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 2 minutes, until the green beans have brightened in color. Remove the vegetables from the boiling water with a strainer then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins from the onions and set aside.

Coat a skillet with olive oil and butter over medium heat. Sweat the garlic and shallot down until they caramelize. Add the bay leaves then the assorted mushrooms. Stir to combine, season with salt, pepper and thyme. Sprinkle the mixture with flour to tighten up. Add the milk and boil for 3 minutes to thicken.

Place the green beans and pearl onions in a 2-quart casserole dish. Pour the "mushroom soup" over the vegetables. Toss to make sure the vegetables are well coated. Bake in a preheated 350 degree oven for 30 minutes. Top with fried onions and continue to bake for 10 minutes.


Episode#: FO1B09
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Canice's changes: Do not be afraid to use more shallot, more mushrooms, more thyme if you wish. I used a good 4 cups of mushrooms. 3 cups of milk is too much. I used 2 cups and it was plenty; might even cut it back to 1-3/4 next time. I hate those canned onions so I sliced a bunch of shallots, separated them into rings, tossed in seasoned flour and fried them in canola oil. Much better.

[blazedog]

Lisa -- That is so odd -- The mushrooms are sliced 1/4 inch thick and the porcinis soak in 1/2 cup water.