Tuesday, November 22, 2011

BETTER Green Bean Casserole

I may be slightly un-American by saying this, but I don't really care much for green bean casserole in the way that it's traditionally made. Maybe it's the cream of crap soup or the mushy overcooked beans. Don't even get me started on those mega nasty fried onion things.
Anyway, as Green Bean Casserole was tasked to me for Thanksgiving, I wanted to make a version that... well... tastes good. I think I've created a nice compromise. One of the few original recipes of mine that includes mushrooms.

2 Tbs butter
2 Tbs flour
1/4 tsp garlic salt
1 cup milk
1/4 cup mushrooms diced
1 brick of cream cheese
4 regular size cans of french cut green beans

6 slices of bacon, cooked and chopped into bite sized bits
3 green onions, chopped with whites and greens
1-2 onions - I used yellow Vidalia
1/2 cup panko bread crumbs
1/2 cup Italian flavored bread crumbs
1/4 cup parmesan cheese
1 egg

Set milk out on the counter to warm.
Cut your onions horizontally to make rings. Then cut the rings in half to make crescents. These are a nice size for the top of the casserole.
Pop the onion into the fridge for 30 minutes.
Don't dismiss that step. If you don't put them into the fridge, the breading won't stick as well.
In a dish, scramble your egg with a fork a bit and then toss the onions in. Depending on the size of your onion(s) you might need 2 eggs.
Once coated, put the onions into a large zip top bag. Add panko, Italian crumbs, and Parmesan.
Shake, shake, shake it.

Lay your onions out in one layer on a greased cookie sheet and bake at 400* for 20 minutes or until browned and crispy.

Soften cream cheese in the microwave for 30 seconds or so.
Pop bacon in the microwave for about 3 minutes to crisp it up.
While that's working, melt your butter in a sauce pan.
Add flour and whisk, whisk, whisk until it has a little color and is lumpy.
Add milk slowly while whisking.
Add salt, then add mushrooms.
Then add your cream cheese until melted. Cut the heat.
Toss chopped bacon and green onions into the sauce.

Drain and then pour your beans into a large casserole dish.
Pour sauce over the beans and stir.
Bake at 350* for about 15-20 minutes or... microwave it.
You can also warm the beans in the microwave before adding the sauce. Then you won't need to bake it at all. You just want everything to be warm, obviously.

Top with your crispy onions and enjoy!

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