Blondies Green Bean Casserole Not Your Mamas Food

NOT YOUR MAMA'S GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 475 degrees F.
• Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick spray and evenly spread the onions on the pan. Bake in the oven until golden brown, tossing every 10 minutes, for approximately 30 minutes. Once done, remove from the oven and set aside until ready to use.
• Turn the oven down to 400 degrees F.
• While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
• Melt the butter in a 12-inch cast-iron skillet set over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Add the half-and-half and cook until the mixture thickens, approximately 6 to 8 minutes.
• Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

NOT YOUR MAMA'S GREEN BEAN CASSEROLE

Steps:

• Melt 4 tablespoons butter in a large skillet over medium heat. Add the shallots and saute until translucent, about 3 minutes. Add the mushrooms, thyme and sage and saute until most of the liquid has evaporated, about 10 minutes. Stir in the flour and cook 5 more minutes. Next add the sherry and stir until thickened. Add the cream and simmer an additional 5 minutes. Set sauce aside. (Recipe can be made to this point up to 2 days before, refrigerated.)
• Melt the remaining butter in a large skillet over high heat. Add the beans, toss to coat with the butter and saute until bright green, about 7 minutes. They'll still be crispy. Season with salt and pepper and place on a platter.
• Bring the sauce to a simmer and spoon over the beans. Top with the frizzled leeks.
• Heat a couple inches of oil to 350 degrees F in a large, heavy pot. To check the oil temperature, drop a bread cube into it. If the cube browns within 30 seconds the oil is hot enough.
• Trim leek, slice in half lengthwise, and wash well under running water. Cut the root end off the leek and then cut each half lengthwise into long, thin strips.
• Season flour with salt and pepper. Dredge leek strips in flour. Fry leeks for 1 to 2 minutes, or until crisp and golden. Drain on paper towels.

BLONDIE'S GREEN BEAN CASSEROLE (NOT YOUR MAMA'S RECIPE!)

Steps:

• 1. Pre-heat oven to 350 degrees.
• 2. In 3 qt saucepan, melt 4 TBSP butter till bubbly. Saute sliced mushrooms on med-hi heat till soft and almost dry. Set aside in bowl.
• 3. Using same 3qt saucepan, pour in oil on med-hi heat till shimmery. Saute celery and onion till tender. Lower heat to med. Add cream cheese, milk and remaining butter; whisk till smooth. Add seasonings and stir. Gently fold in green beans.
• 4. In a 13"x9" baking dish, pour in soup/green bean mixture. Evenly sprinkle the Parmesan cheese on top, then evenly sprinkle cheddar cheese over that. Now arrange sliced criminis over cheeses. Bake 20-25 min until cheese is browning around edges.

GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 400°F (200°C).
• Bring 2 quarts (litres) of salted water to the boil in a large pot over medium-high heat. Add beans and boil for about 5 minutes.
• Drain in a colander and quickly immerse beans in a large bowl of ice water to stop the cooking process. Drain and set aside.
• Melt the butter in a skillet over medium-high heat. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
• Add mushrooms and cook for 5 minutes. Pour in wine (if using) and allow to cook for 3 minutes.
• Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add the broth and simmer for 2 minutes.
• Reduce heat to medium-low, season with salt, pepper and crumbled bouillon. Stir in the cream or half and half. Cook until the soup thickens (about 4-5 minutes).
• Remove from the heat and stir in the cooked green beans with half of the onions. Top with the remaining onions.
• Bake until bubbling, about 15 minutes. Remove and serve immediately.

NOT YOUR TYPICAL GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Melt butter in a large skillet over medium heat.
• Stir in flour and keep stirring until smooth and cook for one minute. Remove from heat.
• Stir in the sugar, salt, sour cream and mushrooms and 1/4 cup of the juice from the mushrooms.
• Add green beans and stir thoroughly to make sure the green beans are coated.
• Pour this mixture into a 2-1/2 quart casserole dish.
• Spread the cheese over top and sprinkle the onion rings over the cheese.
• Bake, covered for 20 minutes. Uncover and continue baking for 15 more minutes.