Quote:
Originally Posted by Pawnmower
E6
I really like green bean casserole too.
I have a way I like to do it, not saying its THE way but
Keys:
1.Buy smallest green beans possible I dunno why but stores try and pass off big tough ones. Yechk.
1.a. Parboil them BARELY AL DENTE...still pretty crunchy but BRIGHT green, in salted water...set aside in ice water to stop them from cooking
2. Fry up some bacon, reserve it
3. Caramelize some yellow onions or shallots in the bacon grease, season w salt n peppa, reserve them
4 fry up the par boiled green beans in the oniony bacon grease..not too much further than al dente..just a lil and season
5 mix green beans, carmeluzed onions, crumbled bacon in a casserole dish.
6 add cream of mushroom soup or mushroom sauce
( get a shit load of sliced mushrioms, sauteedown , and add flour and butter , cook like a roux, then add cream to make a gravy ..salt pepper to taste)
Or use canned and add sauteed mushrooms...its fine...
Mix everything , then top with those crispy French's Onions...and bake till bubbly and Brown on top
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I reeally like the sound of that, adding bacon and carmelized onions? when did THAT ever hurt anything.
Answer - Never.
For me though, its the idea of using the fresh green beans and even more importantly, making a mushroom sauce from SCRATCH that trips my trigger. I really want a good recipe for mushroom sauce fit for baking from scratch.
And yes, there is hardly an amount of french fried onion topping that is too much... its a CRUCIAL ingredient.