THEME: Fresh Green Bean Casserole
Jamie R
This recipe skips the can of condensed soup in the classic recipe for this casserole in favor of a homemade sauce that gives a fresher and lighter taste to the overall dish.
1 1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces
3 tablespoons butter, divided use
1 onion, chopped
12 ounces mushrooms, sliced
2 tablespoons flour
1 cup milk
1 teaspoon Worcestershire sauce
1/2 teaspoon hot-pepper sauce
Salt and pepper to taste
3/4 cup pecan halves
1/2 cup freshly grated Parmesan or sharp cheddar cheese
1/2 cup bread crumbs or crushed saltine crackers
1. Preheat the oven to 350 degrees. Grease a 1 1/2- to 2-quart baking dish. In a pot, bring 2 quarts of water to a boil. Add the beans and cook until crisp-tender, 3 to 5 minutes. Drain in a colander.
2. Meanwhile, heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and cook, stirring, 5 minutes. Add the mushrooms and cook, stirring, until tender, about 5 minutes more. Reduce the heat to medium, add the flour to the vegetables and cook, stirring 2 minutes.
Add the cold milk and stir well. Simmer until the sauce thickens, 3 to 5 minutes. Remove from the heat and stir in the Worcestershire and hot-pepper sauces. Add the green beans, salt and pepper to taste, and mix well.
3. Transfer to a greased baking dish. Top with the pecans, cheese and bread crumbs. Dot with the remaining 1 tablespoon butter, cut into small pieces. Bake 30 minutes, or until bub-bly.
Makes 8 to 10 servings.
Friday, November 23, 2007
Winston-Salem Journal