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Recipe Rescue: 24 Days of Thanksgiving; Not Your Grandma’s Green Bean Casserole!

I have to admit, green bean casserole has never been my favorite dish. There have been times where I have down right stuck my nose up in the air like some hoity toity when it came to green bean casserole. I am not proud of the days of snobby green bean casserole D. I am reformed, here’s how-

Green Bean Casserole 2
pagedooley, flickr

What You’ll Need:

1 pkg frozen petite green beans
1/2 lb bacon
1 medium onion, half diced and half sliced
1/2 cup mushrooms, chopped
1 Tbsp unsalted butter
1 Tbsp flour
2 cups milk

For the onions
1/2 cup of flour
1/2 cup milk

Putting It all Together:

preheat the oven to 375
In a large skillet render the bacon till most of the fat has cooked away, but
not too crispy crisp add the diced onions and let cook till the
onions become soft now add the thawed green beans and toss until the green beans begin to brown transfer the green beans into a greased casserole dish- to the skillet add the butter and flour stir into a paste and cook for one minute stirring constantly before adding the milk, be sure to scrape up any brown bits stuck to the skillet add chopped
mushrooms and let simmer and reduce for 5 minutes, the milk ‘sauce’ should tighten up to the consistency of a nice gravy pour over green beans and put in oven uncovered, total oven time should be about 20 minutes, halfway through you will top the casserole with the left over onions*

*preparing the onions for the topping
heat canola oil in a small sauce pan till bubbles form on the tines of a fork when inserted tine
side in the oil. salt and pepper the flour, put the onions in a small bowl with milk, you can let the onions soak in the milk while you prepare the green beans. from the milk coat the onions with flour and fry till golden, place on paper towel to drain excess oil then sprinkle a top your green bean casserole continue cooking another ten minutes after topping with green beans until dish becomes bubbly, let sit a few minutes before serving.



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