Enjoy the holiday with improved green bean casserole

Many of us will have a green bean casserole on our Thanksgiving table, regardless if we like it or not. I was never a fan because it always seemed too “heavy” and lacked good flavor. I have had a change of heart over the last year and began to enjoy green bean casserole. My taste had not changed, but the recipe had. This week, I share my recipe for an “improved” Homemade Green Bean Casserole.
My food philosophy for Thanksgiving: Whenever possible, everything needs to be homemade from scratch. The “corporate version” of the green been casserole recipe uses canned mushroom soup and canned green beans, followed by many months old French fried onions. The “dump and stir” approach is easy, but there had to be a better version.
My task was to use the components of the recipe and reinvent the green bean casserole. Yes, it will take more time, but good food usually does. My recipe is nearly identical to the original and makes the same portion size you are familiar with. The mushroom flavor is more pronounced and the fresh frozen string beans are cooked perfectly, not mushy.
As I close this week, I wish you and your family a warm and happy Thanksgiving. Also, lets remember those who are not as fortunate and give what you can.
HomeMade Green Bean Casserole
Serves 10-12
Ingredients
2 medium sized onions
3 cups of water
1 tablespoon salt
1 1/4 cup all-purpose flour
1/3 cup corn starch
Vegetable oil
2 pounds cut frozen string beans
1/4 cup butter
1 pound fresh mushrooms, sliced and roughly chopped
1 1/2 teaspoons salt
3 cloves of garlic, thinly sliced
6 tablespoons flour (reserved from French fried onion making)
1 cup vegetable stock
2 cups milk (any fat content)
1/4 teaspoon ground black pepper
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon butter
Step 1: Dissolve one tablespoon of salt in three cups of water. Mix the all-purpose flour and corn starch. Slice the onion in quarters at the “poles,” then slice the quarters into a 1/8 inch thick slice and place them in the salted water. Heat about 1 1/2 inches of vegetable oil in a medium size pot over medium-high heat. Working in batches, remove 1/4 of the onion slices, drain well and dredge in the flour mixture and shake off excess. Allow the flour-coated onions to rest for three minutes. Fry the onions in the hot oil for approximately four minutes or until they become light brown. Remove the onions from the oil and drain on layers of paper towel. Reserve any excess dredging flour for use in the mushrooms.
Step 2: Over medium heat, melt 1/4 cup of butter, then add the mushrooms, followed by the salt. Meanwhile, steam the cut frozen string beans according to package directions.
Step 3: Continue sautéing the mushrooms until the moisture evaporates. Add the sliced garlic and toss the mixture for 45 seconds. Add the reserved dredging flour and any extra flour that may be needed to make a total of six tablespoons. Cook the mixture for approximately one minute.
Step 4: Move the pot from the heat and slowly stir in the vegetable stock, making sure all the flour is distributed. Add the milk and return the pot to the heat, stirring until the mixture thickens. Add the ground black pepper, Worcestershire sauce and soy sauce.
Step 5: Drain any excess moisture from the cooked string beans and stir them into the mushroom sauce with half of the fried onions. Butter the inside of a three-quart casserole dish with one teaspoon of butter. Pour the string bean mixture into the casserole and top with remaining fried onions; cover with aluminum foil.
Step 6: Bake at 375 degrees for 35 minutes. Remove aluminum foil and continue baking for an additional 10 minutes, making sure the contents are bubbling.
Mitch L. Mariani II is a self-taught amateur chef. Reach him at

Th****************@gm***.com











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