Sarasota's Re-Make of the Green Bean Casserole

"This is my take on the famous "Green Bean Casserole." It uses fresh green beans which I love, but I still uses French Fried Onions (the famous canned ones). However I make my own sauce, vs soup and add fresh mushrooms, pancetta and a little white cheddar for a little twist. So, it is "classic updated." It was a combination of 2 or 3 recipes, and decided this is what I like best."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
16
Serves:
8
Advertisement

ingredients

  • Mushroom Sauce

  • 1 (15 ounce) can mushroom broth
  • 13 cup half and half cream (heavy cream is a bit much, light cream or even whole milk will work)
  • 1 teaspoon soy sauce
  • 2 tablespoons butter
  • 2 tablespoons flour
  • salt
  • pepper
  • Bean Base

  • 4 cups green beans, cut in 1-inch pieces on an angle
  • 1 13 cups french fried onions (some used in the base and some as a garnish)
  • 3 slices bacon, diced and sauteed (pancetta also can be substituted, I use approximately 3 slices, (to taste)
  • 1 cup cremini mushroom, thin sliced
  • 2 large shallots, thin sliced
  • 34 cup swiss cheese, shredded
  • 1 teaspoon olive oil
  • salt
  • pepper
Advertisement

directions

  • Beans -- Add the beans to a medium size saute pan, try to get them mostly in a single layer if possible and cover with water. Just enough to cover. Bring to medium heat and cook 4-5 minutes until crisp, but slightly tender - no need to cover. You don't want them all the way cooked, but tender. Once they are done. Drain and remove to a casserole dish sprayed with a non stick spray.
  • Bacon (or pancetta) -- In that same pan, pour out any water and add the oil to the pan and bring to medium heat. Add the diced bacon or pancetta and 30saute until golden brown. About 5 minutes stirring often, you want it crisp. Remove to a plate lined with a paper towel to drain and then transfer to the casserole dish with the beans.
  • Onions/Mushrooms -- Using some of the drippings from the bacon (about 1 teaspoon) add the onions and mushrooms and saute until, once again, slightly tender, but not over done. Medium heat. Season with salt and pepper. Remove and add to the casserole dish with the beans and bacon.
  • Mushroom Broth -- Again, t that same pan, add the butter and bring to medium heat until melted. Then stir in the flour and whisk well until combined, cook just a minute until the flour taste is gone. Add in the broth and bring to a medium boil. The sauce will naturally thicken. Add in the soy sauce, cream, salt and pepper to taste, cook just another minute and it is done. Pour the sauce over the vegetables and mix well to combine.
  • Bake Casserole -- To the green bean casserole, stir in 2/3 cup of the french fried onions and bake at 350 for 20-25 minutes until bubbly, uncovered. After 20-25 minutes, remove and gently stir, then top with the remaining french fried onions around the edge of the casserole and sprinkle the cheese in the center. Bake another 5 minutes until the onions are golden brown and the cheese is melted.
  • Serve -- Just ENJOY this classic remake!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes