Not Your Typical Green Bean “Casserole”

Although this was originally a dish meant to be a casserole of canned green beans and cream of mushroom soup I longed for something different. I wanted something fresh, bright, creamy, crunchy, and more visually appealing. In my post about deconstructing the original and addressing the issues I felt it had this was the dish I ultimately settled on. Yes, this involves more work but it met all my criteria and still pays homage to the original. 

Green Bean Casserole 

Servings: 18

Ingredients:

  • 36 ounces Fresh Green Beans, trimmed / 2 ounces
  • 18 ounces Cremini Mushrooms, sliced

Cream Sauce  (Makes: 33 ounces)

  • 58 grams Unsalted Butter
  • 1 tablespoon Worcestershire Sauce
  • 2 tablespoons Garlic, minced
  • 1 teaspoon Salt
  • 1 teaspoon Onion Powder
  • 1 teaspoon Black Pepper
  • 36 grams All-purpose Flour
  • 16 fl ounces Heavy Cream

For the onion topping:

  • 36 grams All-purpose Flour
  • 9 ounces Onion, sliced thinly

Directions:

(Ahead of time)

Start with making your veggie baggies. In quart ziplock bags add 4 ounces of green beans and 2 ounces of mushrooms. (This will be two servings. You can make these bags for however many servings as you would like.)

(Day Of)

Set up the deep fryer and preheat to 350º f. Toss the onions in the flour. Set Aside. Set up a cooling rack to dry the onion rings on. (If you don’t have a deep fryer you can also fry the onions in a pan with oil. I just prefer the control of my fryer.)

Make the sauce.

In a 2 quart saucepan melt ¼ cup of the butter over medium heat. Add the the Worcestershire, Garlic, Salt, Onion Powder, and Pepper. Cook fragrant, stirring occasionally. Stir in the flour until combined. Reduce the heat to medium-low. Add the cream all at ounce and whisk until smooth. Cover and keep warm until ready to use.

Fry the onions in small batches until browned. Place on a cooling rack to prevent the undersides from getting soggy.

Heat the wok with a little oil in it. (This can also be done in a sauté pan on the stove over medium high heat.) Once hot add a prepared bag of veggies. Once the green beans are nice and bright add the turkey stock and toss for 2 minutes.

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Cover for 1 minute. Serve Immediately. Top with one ounce of cream sauce and half and ounce of fried onions.

Green Bean Casserole

If your sauce thickens: So after cooling the sauce to use for leftovers it became hard as butter. When I rewarmed it in the microwave at 60% power for 30 seconds it began to split. If this happens to you this is a super easy fix. Just add 1 part cream to however much “sauce” you were warming and stir well with a spoon.

I also discovered that if I need to keep the sauce warm or even your gravy warm until you’re ready to serve, using an immersion circulator such as Joule set to 150º f put the sauces into squeeze bottles and leave them in the warm water. This will keep them at the perfect temperature and the sauces wont spilt.

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