I don't know what it is about the green bean casserole but I have been fascinated by it ever since I discovered it last year and it has quickly become a staple in my holiday meals. Of course I have always been making it from scratch and I have been experimenting with it each time I make it. This year I had a kind of blue cheese thing going on with the side dishes and I thought that a blue cheese green bean casserole would be a nice idea. Blue cheese and mushrooms are a great combination and since I like to have a strong representation of mushrooms in my green bean casserole it seemed like a natural thing to do. I pretty much just took my regular green bean casserole recipe and melted some gorgonzola dolce into the bechamel sauce. Since I also like to saute some onion along with the mushrooms and since I was going to be slowly caramelizing some onions for another dish I figured that I would just make extra and add some amazing caramelized oniony goodness to the casserole as well. I have to say that this years blue cheese green bean casserole was the best green bean casserole yet! The tangy blue cheese went well with the sweet caramelized onions and sauteed mushrooms in the creamy bechamel that covered the green beans. The crispy fried onions topped the side off perfectly adding a nice contrasting texture.
Blue Cheese Green Bean Casserole
(makes 6+ servings)Printable Recipe
Ingredients:
1 tablespoon butter
1 onion (sliced)
1 tablespoon butter
1 8 ounce package crimini mushrooms (sliced or quartered)
2 cloves garlic (chopped)
1 teaspoon thyme (chopped)
salt and pepper to taste
1 splash sherry (or white wine)
1 pound green beans (trimmed and cut into bite sized pieces)
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup blue cheese (crumbled)
salt and pepper to taste
1/4 cup panko bread crumbs
1 handful french fried onions (home made or canned)
1 tablespoon butter
1 onion (sliced)
1 tablespoon butter
1 8 ounce package crimini mushrooms (sliced or quartered)
2 cloves garlic (chopped)
1 teaspoon thyme (chopped)
salt and pepper to taste
1 splash sherry (or white wine)
1 pound green beans (trimmed and cut into bite sized pieces)
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup blue cheese (crumbled)
salt and pepper to taste
1/4 cup panko bread crumbs
1 handful french fried onions (home made or canned)
Directions:
1. Melt the butter in a pan.
2. Add the onions and slowly cook until they caramelize, about 20-30 minutes.
3. Add the butter and let it melt.
4. Add the mushrooms and saute until the mushrooms start to caramelize, about 10-15 minutes.
5. Add the garlic, thyme, salt and pepper and saute until fragrant, about a minute.
6. Add the sherry and deglaze the pan.
7. Add the green beans and saute until bright green and just starting to turn tender but still crisp, about 5 minutes.
8. Melt the butter in a small sauce pan.
9. Add the flour and stir until lightly golden brown.
10. Add the milk and simmer until it thickens.
11. Add the blue cheese and simmer until it melts.
12. Add the green beans and mushrooms and toss to coat.
13. Pour the mixture into an 8x8 inch baking dish.
14. Top with the panko bread crumbs and french fried onions.
15. Bake in a preheated 400F oven until the sides are bubbling and the top is golden brown, about 5-10 minutes.
1. Melt the butter in a pan.
2. Add the onions and slowly cook until they caramelize, about 20-30 minutes.
3. Add the butter and let it melt.
4. Add the mushrooms and saute until the mushrooms start to caramelize, about 10-15 minutes.
5. Add the garlic, thyme, salt and pepper and saute until fragrant, about a minute.
6. Add the sherry and deglaze the pan.
7. Add the green beans and saute until bright green and just starting to turn tender but still crisp, about 5 minutes.
8. Melt the butter in a small sauce pan.
9. Add the flour and stir until lightly golden brown.
10. Add the milk and simmer until it thickens.
11. Add the blue cheese and simmer until it melts.
12. Add the green beans and mushrooms and toss to coat.
13. Pour the mixture into an 8x8 inch baking dish.
14. Top with the panko bread crumbs and french fried onions.
15. Bake in a preheated 400F oven until the sides are bubbling and the top is golden brown, about 5-10 minutes.
Similar Recipes:
Green Bean Casserole
Broccoli Casserole
Green Bean and Mushroom Poutine
Sweet Potato Casserole
Deconstructed Green Bean Casserole
The rest of my Thanksgiving meal:
Parmesan and Sage Roasted Turkey Breast
Cranberry Chutney
Roasted Butternut Squash with Caramelized Onions, Gorgonzola and Crispy Fried Sage
Sweet Potato Pecan Pie
Maple Pecan Ice Cream
No comments:
Post a Comment