Tuesday, March 29, 2011

Green Bean Casserole REDUX

So yohboh asked for green bean casserole for dinner. Yohboh is generally just pleased that someone makes him dinner so his requests are rare and frequently honored.

I read the back of the can recipe for this and was astounded at how easy it is. It is literally opening a few cans and stirring. So being minjenah, I had to make it difficult, and hopefully taste a bit better. Yohboh was very excited about this casserole. And he says I have to make this for Thanksgiving.


Green Bean Casserole REDUX

3 pounds of fresh green beans, ends cut off and cut into 1/2 inch bits, blanched and well drained

1 tablespoon of butter
1 pound of mushrooms, roughly chopped
2 scallions, finely chopped
1 can cream of mushroom soup
1/4 soup can sherry
3/4 soup can milk
4 ounces cream cheese

1 can french fried onion things

Preheat the oven to 350

Melt the butter in a medium skillet and add the mushrooms until the mushrooms smell very, well, mushroomy. Add the scallions and season with salt and pepper. Add the cream of mushroom soup, sherry and milk until it just comes up to a simmer. Add the cream cheese and let it melt.

Put the green beans in a buttered casserole because all the recipes I read from the first Betty Crocker cookbook recommended this. If you cannot trust Betty, I ask you WHO CAN YOU TRUST? Add the mushroom soup mixture and toss to coat. Bake at 350 until it is bubbly.

Add the can of french fried onion things and bake another ten minutes. Makes a lot.

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