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If you don't like green beans, this dish will change your mind from !

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Okay, wuffy has a confession: Vrghr used store-bought French Fried Onions on the topping instead of his own onion strings this year, so it isn't 100% "from scratch" this time. But you are certainly welcome to toast your own onion strings if you don't run out of time and stove-top space as wuffy did. *blush*

This uses two of Vrghr's prior postings, the Bechemal sauce and the Sautéed Mushroom Medley. The lovely white Bechemal picks up the rich, earthy taste of the mushrooms. Garlic and onions infuse the beans and the sauce. The beans still have a bit of "tooth" and crispness, and taste of the garden and not the tin. You may never go back to the classic "canned" version of these beans again, after tasting this version!

Oh, and for those who REALLY don't like mushrooms, you can substituted a mirepoix of celery, onions, and carrots sautéed with butter, salt, and pepper and fold that into your Bechemel instead. It will be different, but still delicious!

Holiday Green Bean Casserole
(No Canned Soup)

Ingredients

For beans:
1 pound fresh green beans, rinsed and trimmed
1 gallon water
3 tsp Salt
1 tsp Granulated Garlic

For sauce:

4 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/4 teaspoon freshly ground nutmeg
2 C hot Milk
(yep, the above is a basic white/Bechemal sauce)
1 & 1/2 C Sautéed mushroom mixture (see Vrghr's recipe Here:
http://www.furaffinity.net/view/15095763/ )
1 teaspoon kosher salt (reduce even more for low sodium diets)
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced (approx 1 Tbs minced garlic)
1 Tbs Dried Minced Onion

(Optional: Substitute 1 cup Turkey broth + 1 cup half-and-half, heated together, for the 2 C Milk)

1 Container French fried onions

Directions

Preheat the oven to 400 degrees F.

Bring a gallon of water to a boil in an 8-quart saucepan. Blanch for ~5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat until foamy, but do not brown.

Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes.

Whisk in the flour. Cook for a couple minutes to get rid of raw flour flavor, but do not let roux color.

Whisk in the heated milk/broth and simmer for 1 minute, whisking constantly.

Reduce heat to medium-low. Fold in the sautéed mixed mushrooms. Allow to cook together for about 5-8 minutes, to let the mushrooms flavor the white sauce. If necessary, thin down the sauce with a bit of half-and-half.

Remove from the heat and fold in the green beans. Transfer everything to a baking dish. Place into the oven and bake until bubbly, approximately 15 minutes.
Note: If desired, this can be made the night before. covered, and refrigerated at this point. If you do, allow 30-45 minutes to bake the cold version the next day, instead of just the 15 minutes for the one hot from the stove.

Set oven to Broil. Top with the French Fried onions. Broil until onion topping is warmed and slightly toasted. Watch it closely! It will go from "toasted" to "burnt" in seconds.

Remove and serve immediately.


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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being