Join Date: Nov 2004
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I make a mean green bean with creamy mushroom sauce (not the nasty canned stuff, all from scratch). I used to detest that "greenbean casserole" always provided at holiday meals, until I got creative and made it "my way".
I also looooooove cranberry rellish, not canned gunk.
OH, OH and my sweet potato/squash/banana casserole.
OH, mmmmmmm and my...ok I love it all
Green Bean and Mushroom casserol:
8 oz. sliced crimie (babybella) mushrooms
1/2 finely chopped med. sized onion
a few cloves of garlic, minced
crispy bacon (can be omitted, but it really adds that smoky/salty punch), if not used, you'll need an oil of choice
1/4 cup butter
16-20 oz. bag of frozen green beans
1 cup broth/stock
salt, pepper, thyme, margerum(sp)
1/2 cup heavy cream.
Saute mushrooms, bacon and onions, garlic in melted butter. Add green beans, broth season. Bring to a boil, reduce heat, cover. Simmer until tender and then add cream and heat through , careful not to boil or over heat. I carmalize sweet onion (vidalia's) rings in butter and toast up romano cheese (spoonfulls on covered oiled baking sheet in 400 degree oven stay on top and careful not to burn...it'll golden up and become crispy) putting the onions on top and putting the cheese along the edges. sooooo dreamy good you'll never eat the other way again.[/B]