A new twist on a traditional Thanksgiving dish. No soggy beans here!
Here’s how it looks. The recipe is after the pics!
The finished product.
The Recipe:
Green Bean Casserole Recipe
Topping:
1 lb. Smoked bacon, crisped and crumbled. Reserve fat.
10 oz. Panko crumbs
2 c. raw walnuts, chopped roughly
¼ cup good EVOO
Layers:
3 lbs. Fresh green beans, stemmed & washed
1 lb. shitake mushrooms, roughly chopped
2 stalks celery, cleaned and diced
3 tbs. reserved bacon fat
2 tsp. EVOO, good quality
1 lg. white onion, diced
6 cloves garlic, diced(or 2 rounded tbs)
3 c. (about a half pound) super sharp white cheddar cheese, shredded
Sauce
6 cups homemade cream of mushroom soup
2 cups veggie broth
½ tsp. fresh grated nutmeg
½ tsp. black pepper, freshly ground
1 tsp. dill
2 tsp soy sauce or tamari
Directions:
Use large roasting pan. Place all beans in bottom, then layer mushrooms on top. Heat cast iron skillet with bacon grease and EVOO, and gentle saute’ onions and garlic until translucent. Add 2-4 tbs. water to deglaze the pan, then layer over mushrooms. In large bowl mix all sauce ingredients well (preferably with a whisk) until smoothe, then dump over beans and mushrooms. If you want a creamier casserole, add 1-2 c. water or broth over everything. Layer on cheese. In large bowl, combine all topping ingredients gently, then layer on top of casserole. Bake uncovered at 350 for about an hour (it’ll vary depending on the size pan and how crispy you like your beans).
