Recipe: Not Your Grandma’s Green Bean Casserole
Ingredients:
2 (12 oz) packages frozen cut green beans, thawed and drained
1 lb mushrooms, sliced
1 tsp Goya Adobo
2 tsp C&C seasoning
2 tsp Badia Sazón Completa
1/4 cup + 1 Tbsp butter
1/4 cup flour
2 cups milk
6 oz shredded Parmesan cheese, divided
1 cup French fried onions
Build:
-
Preheat a 10-inch cast iron skillet over medium heat and set the oven to 425°F.
-
Add 1 Tbsp butter to the skillet and melt. Add mushrooms, then sauté 5–10 minutes until browned and most of the moisture has cooked off. Transfer to a large mixing bowl and set aside.
-
Make the roux: Turn off the heat and add 1/4 cup butter to the skillet. Once melted, stir in the flour until fully incorporated. Turn the burner back to medium and cook 2–3 minutes—just long enough to cook the flour without browning it.
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Make the béchamel: Slowly whisk in the milk, scraping up any bits from the bottom of the pan. Continue cooking over medium heat until thickened, about 3–5 minutes.
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Turn it into a mornay: Once the béchamel has thickened, turn off the heat and add 3 oz of the Parmesan, stirring until smooth and fully combined.
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Add the green beans, seasonings, and mushroom mixture to the large mixing bowl. Pour the mornay sauce over top and stir to combine. Taste and adjust seasoning as needed.
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Return the mixture to the skillet and bake on the middle rack at 425°F for 10–15 minutes, until it begins to bubble. While it bakes, combine the remaining 3 oz Parmesan with the French fried onions and set aside.
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Remove the skillet from the oven, stir the casserole, and smooth the top. Sprinkle with the cheese-and-onion mixture, then return to the oven for about 5 more minutes, or until the onions are toasted and the cheese is melted.
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Enjoy!
by castironandcocktails
4 Comments
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Our take on the traditional Green Bean Casserole, using a mornay, fresh mushrooms, and yes, frozen green beans
Recipe: Not Your Grandma’s Green Bean Casserole
Ingredients:
2 (12 oz) packages frozen cut green beans, thawed and drained
1 lb mushrooms, sliced
1 tsp Goya Adobo
2 tsp C&C seasoning
2 tsp Badia Sazón Completa
1/4 cup + 1 Tbsp butter
1/4 cup flour
2 cups milk
6 oz shredded Parmesan cheese, divided
1 cup French fried onions
—
Build:
1. Preheat a 10-inch cast iron skillet over medium heat and set the oven to 425°F.
2. Add 1 Tbsp butter to the skillet and melt. Add mushrooms, then sauté 5–10 minutes until browned and most of the moisture has cooked off. Transfer to a large mixing bowl and set aside.
3. Make the roux: Turn off the heat and add 1/4 cup butter to the skillet. Once melted, stir in the flour until fully incorporated. Turn the burner back to medium and cook 2–3 minutes—just long enough to cook the flour without browning it.
4. Make the béchamel: Slowly whisk in the milk, scraping up any bits from the bottom of the pan. Continue cooking over medium heat until thickened, about 3–5 minutes.
5. Turn it into a mornay: Once the béchamel has thickened, turn off the heat and add 3 oz of the Parmesan, stirring until smooth and fully combined.
6. Add the green beans, seasonings, and mushroom mixture to the large mixing bowl. Pour the mornay sauce over top and stir to combine. Taste and adjust seasoning as needed.
7. Return the mixture to the skillet and bake on the middle rack at 425°F for 10–15 minutes, until it begins to bubble. While it bakes, combine the remaining 3 oz Parmesan with the French fried onions and set aside.
8. Remove the skillet from the oven, stir the casserole, and smooth the top. Sprinkle with the cheese-and-onion mixture, then return to the oven for about 5 more minutes, or until the onions are toasted and the cheese is melted.
9. Enjoy!
I like onions, garlic, and fresh green beans in mine. This looks good though.
I want to make this so bad but my husband is so set on the canned mush version because it’s nostalgic. 😢 looks amazing.