CAN-LESS GREEN BEAN CASSEROLE

 

  • Cooking Time: 25
  • Servings: 10
  • Preparation Time:

Backstory

This recipe was born out of desperation one Thanksgiving afternoon when we realized (After the grocery stores had closed for the day) that no-one had thought about bringing this staple of the Thanksgiving table. So I raided my parents cupboards and refrigerator and made this up as I was going along. Yet one more thing on my list to be Thankful for, Not only did everyone love it, but I actually remembered to write it down this time so I can reproduce it again.

I got some dirty looks though around dessert time, for I had used the Heavy Cream that had been slated for the Squash pie...

Since then I have read the ingredient list on the infamous Cream of Mushroom soup, I find it extremely disturbing…

WATER, MUSHROOMS, WHEAT FLOUR, VEGETABLE OIL (CORN, COTTONSEED, CANOLA AND/OR PARTIALLY HYDROGENATED SOYBEAN), CREAM, SALT, CORNSTARCH, MODIFIED FOOD STARCH, DRIED WHEY, SOY PROTEIN CONCENTRATE, MONOSODIUM GLUTAMATE, DRIED DAIRY BLEND (WHEY, CALCIUM CASEINATE), SPICE EXTRACT, YEAST EXTRACT, DEHYDRATED GARLIC..

Ingredients

  • 1 Shallot finely chopped
  • 1 rib of celery finely diced
  • 8 - 10 oz sliced button mushrooms
  • 8 TB Butter
  • 8 TB AP Flour
  • 2 cups of Chicken or Vegetable Stock
  • 1 cup of Heavy Cream
  • 2 tsp Tarragon
  • 1 tsp Marjoram
  • 1 tsp Thyme
  • 1/2 tsp Rosemary
  • 3 TB freshly chopped Italian Parsley
  • 1/4 tsp Fresh Grated nutmeg
  • 1/4 tsp Fresh ground black pepper
  • A pinch or 2 of Kosher Salt
  • 6 cups of Blanched Green Beans, cut to 1 1/2 - 2 inch
  • 6 oz FRENCH Fried Onions

Directions

  • In a stock pot or sauté pan, blanch green beans in salted boiling water, just until they turn bright green.
  • Remove from water with a skimmer and transfer to ice cold water to stop the cooking.
  • In a large saucepan, over medium low heat, melt butter and sweat shallots and celery until translucent.
  • Increase heat to medium and add sliced mushrooms; sauté until they give up their moisture.
  • Sprinkle with AP flour and stir to coat. Cook for 2-3 minutes to remove the raw flavor from the flour.
  • Slowly add the stock; stirring until smooth and mixture begins to thicken slightly.
  • Add heavy cream and stir until incorporated.
  • Add Tarragon, Marjoram, Thyme, Rosemary, Nutmeg, a couple pinches of salt, and Black pepper.
  • Continue cooking while stirring occasionally, to prevent scorching of the cream, until thick.
  • Remove from heat and stir in Chopped Italian Parsley.
  • Drain green beans and add to the mushroom soup along with 3/4 cup of Fried Onions.
  • Stir ingredients together and pour into a 13x9 glass baking dish or 2 1/2 quart CorningWare (PyroCeram not stoneware)
  • Bake in a 350 degree oven for 20-25 minutes.
  • Remove from oven and sprinkle with remaining Fried Onions.

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