If you are looking for some different kind of recipe to treat your guests on Thanksgiving Day, then you may try out this super simple green bean casserole recipe. In this recipe, the green beans are cooked with mushrooms but you may also use bacons if you want your casserole to be non-veg.
All the things are mixed with a cheesy white sauce before baking the mouthwatering casserole in the oven. You will simply fall in love with this recipe, only by the amazing look and heavenly smell of it.
Difficulty level: Easy
Servings Per Recipe: 6-8
Time Required For Peparation: 20-25 minutes
Time Required For Cooking: 30-35 minutes
1 casserole dish
1 stirring spoon
1 sharp knife
1 large pot
1 large bowl
1 spider strainer
1 pound of button mushrooms, halved or quartered
6 tablespoons of unsalted butter, at room temperature
1 medium red bell pepper, diced
2 cups + ½ cup of milk
4 quarts of water
1 bowl of ice cold water
1 tablespoon of dry sherry
6 tablespoons of plain all-purpose flour
½ cup of half-and-half
Freshly grounded black pepper, to taste
2 pounds of green beans, halved
1 large onion, diced
A pinch of grated nutmeg
1/4th teaspoon of cayenne pepper powder
½ cup of sliced pimentos
1 cup of grated parmesan cheese
Salt, to taste
5 large shallots, cut into rings
1/3rd cup of breadcrumbs
Method Of Preparation:
1. Preheat your oven to 350 degrees Fahrenheit and prepare the casserole dish by spraying it nicely with the cooking spray. Chop up the onions, bell peppers, pimentos and shallots as stated and peel the garlic cloves by first thrashing them with the back of your knife to remove the peels. Now lop off the ends of the beans and chop them in halves if you like them a little smaller. Once done, fill a pot halfway up with water and place that on medium high heat. Add a pinch of salt to the water and let the water come to boil. Once the water starts boiling, throw-in the chopped green beans and blanch them for 3-4 minutes.
2. In the meantime, fill up a large bowl with ice-cold water and set it right beside the pot. Now separate out the cooked beans from the water with the help of a spider strainer and transfer them immediately to the bowl of ice-cold water to stop the cooking process immediately. Now take a pan and grease it with 2-3 tablespoons of olive oil or any other cooking oil. Place the pan on the hob and light the flame. Adjust the flame and set it on medium and wait for the oil to get heated up.
3. Once the oil starts steaming, throw-in the garlic and the onions and fry them for 2-3 minutes or until the onions are golden and the garlic turns soft. Next, add-in the shallots, bell peppers and the mushrooms and fry them for another 5 minutes, stirring constantly to prevent burning the vegetables. Once done, remove the pan from the heat and place a skillet instead. Once the skillet heats up a little add the butter to it and stir it to melt the butter completely.
4. Once the butter melts, add the flour to it and stir immediately to dissolve the entire flour in the butter. Whisk the mixture and cook it for 30-40 seconds. And then whisk-in the milk and the dry sherry. Stir the mixture for another 40 seconds and then stir-in in the half-and-half. Bring down the heat to low and cook the sauce for 5 minutes or until it thickens up a bit. Now season the sauce with salt, black pepper, ground nutmeg and the cayenne pepper powder.
5. Next, add the sliced pimento and the grated cheese to the sauce and stir to combine. Follow that by adding the fried vegetables and the mushrooms. Stir everything nicely and then add-in the blanched beans. Turn off the heat and stir to combine the beans with the sauce. Once done, transfer the entire mixture to the prepared casserole dish and spread the mixture evenly to all the sides of the dish. Finally, spread the breadcrumbs on top of the mixture and season with salt and black pepper. Once done, transfer the casserole dish to the preheated oven and bake for 30-40 minutes or until the casserole turns brown and bubbly. Then take out the casserole from the oven and serve it individually with mashed potato.