ED'S Green Bean Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Topping4 slices whole grain bread with crust, cut in quarters2 Tbsp unsalted butter, softened1/4 tsp salt1/8 tsp black pepper3 cups canned fried onions, approx 6 oz2 lbs french geen beans, trimmed cut on the diagonal into 2 inch pieces1/2 oz dried porcini mushrooms6 tbsp unsalted butter1 medium onion minced3 cloves garlic minced12 oz button mushrooms sliced 1/4 inch, stems trimmed12 oz cremini mushrooms sliced 1/4 inch stems trimmed2 Tbsp fresh thyme minced1/4 tsp black pepper2 Tbsp all purpose flour1 cup chicken broth2 cups heavy cream
10 Servings
1. Topping: pulse bread, butter, salt, pepper until coarse crumbs--about ten 1-second pulses. Place in large bowl w/onions. Set aside
2. Beans: heat oven to 375. Boil 4 qts water in large pot. Add 2T salt + beans. Cook until bright green & slightly crunchy, 4-5 min. Drain & plunge into ice water to stop cooking. Drain on paper towel-lined baking sheet; dry.
3. cover dried porcini with 0.5C hot tap water in small microwave-safe bowl; cover with wrap, cut several steam vents w/paring knie, & microwave on high for 30 seconds. Let stand about 5 min. until mushrooms soften. Lift mushrooms from liquid with fork; mince using chef's knife; should have about 2T. Pour liquid through paper towel-lined sieve & reserve.
4. Melt butter in large nonstick skillet over medium-high heat until foaming subsides, about 1 min. Add onion, garlic, button mushrooms & cremini & cook until mushrooms release their moisture, about 2 min. Add porcini along with strained soaking liquid, thyme, 1t salt & paper. Cook until all mushrooms are tender & liquid has reduced to 2T, about 5 min. Add flour & cooki for about 1 min. Stir in stock & reduce heat to medium. Stir in cream & simmer gently until sauce has consistency of dense soup, about 15 min.
5. Arrange beans in 3 quart dish. Pour mushroom mixture over beans & mix to coat beans evenly. Sprinkle w/bread crumb mixture & bake until top is golden brown & sauce is bubbling at edges, about 15 min.
Serve immediately!
Number of Servings: 10
Recipe submitted by SparkPeople user EDMINN.
1. Topping: pulse bread, butter, salt, pepper until coarse crumbs--about ten 1-second pulses. Place in large bowl w/onions. Set aside
2. Beans: heat oven to 375. Boil 4 qts water in large pot. Add 2T salt + beans. Cook until bright green & slightly crunchy, 4-5 min. Drain & plunge into ice water to stop cooking. Drain on paper towel-lined baking sheet; dry.
3. cover dried porcini with 0.5C hot tap water in small microwave-safe bowl; cover with wrap, cut several steam vents w/paring knie, & microwave on high for 30 seconds. Let stand about 5 min. until mushrooms soften. Lift mushrooms from liquid with fork; mince using chef's knife; should have about 2T. Pour liquid through paper towel-lined sieve & reserve.
4. Melt butter in large nonstick skillet over medium-high heat until foaming subsides, about 1 min. Add onion, garlic, button mushrooms & cremini & cook until mushrooms release their moisture, about 2 min. Add porcini along with strained soaking liquid, thyme, 1t salt & paper. Cook until all mushrooms are tender & liquid has reduced to 2T, about 5 min. Add flour & cooki for about 1 min. Stir in stock & reduce heat to medium. Stir in cream & simmer gently until sauce has consistency of dense soup, about 15 min.
5. Arrange beans in 3 quart dish. Pour mushroom mixture over beans & mix to coat beans evenly. Sprinkle w/bread crumb mixture & bake until top is golden brown & sauce is bubbling at edges, about 15 min.
Serve immediately!
Number of Servings: 10
Recipe submitted by SparkPeople user EDMINN.
Nutritional Info Amount Per Serving
- Calories: 449.3
- Total Fat: 35.9 g
- Cholesterol: 90.6 mg
- Sodium: 554.5 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 6.7 g
- Protein: 7.7 g
Member Reviews