Stephanie Stricklen's favorite chef's Green Bean Casserole

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by Steph Stricklen, Your Four O'Clock News anchor

kgw.com

Posted on November 16, 2012 at 2:52 PM

Updated Tuesday, Nov 20 at 4:39 PM

I've actually submitted a recipe from my favorite chef! It’s an Alton Brown creation that’s become my ‘signature’ dish, and I credit his TV show with teaching me how to cook.

My notes: I can never get the onions to turn out right; I make way too many to make sure I have enough. In a pinch you can use FROZEN green beans to save some time, but if you have the time go for the fresh beans! The taste is divine!

Not Your Mama's Green Bean Casserole (Recipe courtesy Alton Brown, 2007)

Reproduced from FoodNetwork.com!

Ingredients

For the topping:

  • 2 medium onions, thinly sliced
  • 1/4 cup all-purpose flour
  • 2 tablespoons panko bread crumbs
  • 1 teaspoon kosher salt
  • Nonstick spray
  • For beans:
  • 1 pound fresh green beans, rinsed and trimmed
  • 1 gallon water
  • 2 tablespoons kosher salt

For sauce:

  • 2 tablespoons unsalted butter
  • 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick spray and evenly spread the onions on the pan. Bake in the oven until golden brown, tossing every 10 minutes, for approximately 30 minutes. Once done, remove from the oven and set aside until ready to use.

Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Add the half-and-half and cook until the mixture thickens, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Click to print recipe

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