Come and get it!

Subscribe to get the scoop on all the latest juicy bits.

The Amiable Cooks

Just another WordPress site

Classic Green Bean Casserole (plus video snippet on frying the onions)

by Leave a Comment

Green bean casserole fat hand-1

Eating this dish has us asking why on earth we save green bean casserole for ONE time a year?! Sure there are lots of variations of this classic Thanksgiving dish, but we would venture to say that most people want to experience some nostalgia when eating a green bean casserole alongside their turkey. This recipe is the best “from scratch” version we’ve made thus far: the fried red onions are FANTASTIC and deliver the perfect amount of needed tangy saltiness, and what’s underneath is exactly what one tends to want in this traditional dish.

Green bean casserole plated-1

Now, let’s be honest and point out that this might not be the right option for you if you have multiple things going on come Thanksgiving morning, as it takes much more time and effort than does the canned version. If green bean casserole is more of a novelty item on the table at your Thanksgiving dinner and no one cares too much about it, go for the canned variety and skip the bother. BUT if your party does appreciate a great casserole and this is your only assignment (plus maybe a pie or something else that can be made ahead of time), this is a total winner. This is how a green bean casserole was meant to taste, with fresh beans, mushrooms, thyme, garlic and onions (and not so many ingredients you can’t pronounce).

Green bean casserole ingredients - 1

Tip: The temperature of your oil will drop some when you add your onions. We began frying our onions when the deep-fry thermometer registered 360 degrees and fried at 300 degrees for four and a half minutes (the temperature dropped to 300 on it’s own). To make sure you aren’t scrambling at the last minute, you can cover and refrigerate the casserole for up to 4 hours, but keep the topping at room temperature.

Have your kids help you remove the thyme leaves from their sprigs (if the sprigs aren’t soft) and dump ingredients. As you prepare and enjoy this meal with your family, teach them about some of the health benefits of some of the ingredients:

  • Fresh green beans provide your body with folic acid, which can help with depression by making sure that feel-good hormones do their jobs.
  • White mushrooms are good for your heart because they can help keep plaque from hardening your arteries.
  • Eating red onions can help keep your blood sugar balanced.

A few interesting (?) facts:

  • The green bean casserole was invented in a Campbell’s Soup Company test kitchen in the 1950’s.
  • So, unlike many dishes where a “from scratch” classic is made easier over time using canned & frozen ingredients, here we have a recipe where the original is a canned version and is devised to be made “from scratch.”
  • Almost half of the cans of cream of mushroom soup purchased today are used to make green bean casseroles.

Adapted slightly from:Classic Green Bean Casserole

Classic Green Bean Casserole (plus video snippet on frying the onions)
 
Print
Prep time
Active time
Total time
 
Author:
Difficulty: Easy
Est. Cost: $19
Serves: 6 to 8 servings
Ingredients
  • For the topping:
  • 1 large red onion, thinly sliced lengthwise
  • 1 cup buttermilk
  • Vegetable oil, for frying
  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 2 tablespoons finely chopped fresh parsley
  • Kosher salt
  • For the casserole:
  • Kosher salt
  • 2 pounds green beans, trimmed and halved
  • 3 tablespoons unsalted butter
  • 1 pound white button mushrooms, quartered
  • 2 cloves garlic, minced
  • 2 teaspoons fresh thyme
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half
  • 1 cup chicken STOCK
  • Pinch of cayenne pepper
  • ½ cup grated parmesan cheese (about 1 ounce)
Instructions
  1. Make the topping: Separate the onion strips and soak in the buttermilk at least 10 minutes. Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 360 degrees F. Combine the flour, panko, parsley and 1 teaspoon salt in a medium bowl. Working in batches, remove the onion strips from the buttermilk, dip in the flour mixture and fry until golden brown and crisp, about 3 minutes. Transfer to a paper towel-lined plate; season with salt.
  2. Make the casserole: Bring a large pot of salted water to a boil. Add the green beans; cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels.
  3. Preheat the oven to 375 degrees F. Melt the butter in a large pot over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until lightly browned and tender, about 7 minutes. Add the garlic and thyme; cook 1 minute. Add the flour and stir to coat, 1 minute.
  4. Whisk in the half-and-half, chicken stock, cayenne and ½ teaspoon salt. Bring to a simmer and cook, whisking occasionally, until slightly thickened, about 5 minutes. Stir in the parmesan and green beans. Transfer to a 3-quart baking dish (or 9X13). (You can refrigerate the casserole, covered, for up to 4 hours; keep the topping at room temperature.)
  5. Bake the casserole until bubbling, about 15 minutes. Stir, then sprinkle with the topping; bake until warmed through, 5 more minutes.

 

Creamy Mushroom and Wild Rice Soup with Pancetta

by Leave a Comment

creamy mushroom and while rice soup with pancetta ingredients - 1

We don’t branch out much from our Food Network Magazine. There isn’t much need to – they are trustworthy and we have more drool-worthy recipes waiting in line to be tried than we know what to do with. But once in awhile we see a photo of a dish that looks good enough to take a chance on. This recipe comes from a local grocery store’s flier (Fry’s). Mushrooms are one of our favorite things, and this one called for  so we figured we’d give it a shot…. and we’re glad we did. This is basically a homemade cream of mushroom soup – full of mushroom-y, hearty richness. There is very little prep time involved here – it’s all cook time, albeit it active cook time. The only meat involved is a little pancetta, to give it that cured flavor. Serve this thick, creamy soup with a baguette (and maybe some tossed greens) and you will be completely satisfied.

creamy mushroom and while rice soup with pancetta - 1

Tips (unsponsored): We got our pancetta and our “gourmet mushroom blend” from the local grocery store who put out the flier that contained this recipe (Fry’s). Buying mushrooms already sliced means you don’t have to wipe them down and slice them yourself. If you do buy whole mushrooms, be sure to use a dry rag to wipe them, as they will absorb the water of a wet cloth.

levi helping cook at the stove creamy mushroom soup-1

Let your kids rinse the rice and garnish individual bowls with parmesan and parsley. As you prepare and eat this dish together with your family, teach them about some of the health benefits they are providing their bodies:

  • White mushrooms provide you with phosphorus, which helps keep your bones dense.
  • Cremini (or baby bella) mushrooms can help with inflamation in your body.
  • Shiitake mushrooms have been shown in recent studies to help protect the cardiovascular system.

This recipe has whisperings of Italian-ness, but it doesn’t scream any culture in particular, so let’s learn a few things about Ethiopia and it’s people:

  • Ethiopian children usually have to walk long distances to school. Aren’t you glad you don’t have to walk for miles to get to school?
  • Many Ethiopian kids don’t have the same last name as their parents – their father’s first name is usually their last name.
  • A traditional bread called injera is flat like a pancake and a bit moist like a sponge and is used to scoop up spicy stews and other dishes.  

From: Creamy Mushroom and Wild Rice Soup with Pancetta

Creamy Mushroom and Wild Rice Soup with Pancetta
 
Print
Prep time
Active time
Total time
 
Author:
Difficulty: Easy
Est. Cost: $17
Serves: 6 servings
Ingredients
  • 1 pkg. (4 oz.) wild rice
  • 21⁄2 cups water
  • 1⁄2 tsp. salt
  • 8 oz. sliced white mushrooms
  • 8 oz. sliced baby bella mushrooms
  • 4 oz. PRIVATE SELECTION™ GOURMET BLEND MIXED MUSHROOMS
  • 2 cups chicken or vegetable stock
  • 2 oz. (1⁄2 pkg.) Private Selection Slow Roasted Pancetta Cubetti
  • 3 Tbsp. butter
  • 1⁄4 cup + 2 Tbsp. flour
  • 4 cups whole milk
  • 1⁄4 tsp. garlic powder
  • 2 tsp. dried thyme (or more to taste)
  • Salt, to taste
  • Ground white pepper, to taste
  • 1⁄2 cup chopped fresh parsley, plus more for garnish
  • 1⁄2 cup Private Selection grated Parmesan cheese, plus garnish
Instructions
  1. Rinse the rice thoroughly in cold water; drain. Add the rice, water and salt to a medium saucepan; bring to a boil, then reduce heat and cover. Simmer about 45 minutes. Drain off any remaining water; set aside.
  2. Roughly chop the mushrooms. In a large soup pot, combine the mushrooms and stock. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the mushrooms are tender, about 5 minutes. Add the rice.
  3. In a medium saucepan over medium heat, sauté the pancetta until lightly browned, about 5 minutes. Transfer the pancetta to a plate. Return the saucepan to medium-low heat and add butter. Add the flour and whisk to combine. Stirring constantly, cook the mixture (roux) until it turns golden brown and smells toasty, about 2 minutes. Gradually whisk in 1 cup of milk. Whisking constantly, add the remaining 3 cups of milk, 1 cup at a time, allowing the mixture to thicken a bit between each addition. Add the garlic powder, dried thyme, salt and pepper; cook 5 minutes more.
  4. Add the milk mixture to the mushrooms and broth. Bring to a simmer; stir in the pancetta, parsley and Parmesan cheese. Add salt and white pepper to taste. Ladle into bowls; garnish with Parmesan and parsley. Serve immediately, refrigerating any leftovers.

 

Newsletter

subscribe for email updates!

STAY CONNECTED