The Recipes

Green Bean Casserole

As much as I love the traditional green bean casserole with canned soup and crunchy onions, I am throwing caution to the wind and hoping my guests will taste their childhood in this dish... only better.

Green Bean Casserole


- 1 lb. fresh green beans
- 12 oz. button mushrooms, finely chopped
- a few grates of nutmeg
- splash brandy
- 1 c. chicken stock
- 1 c. whole milk
- 2 cloves garlic, minced
- 2 T. butter
- 1 yellow onion, cut into thin slices
- 4 T. flour
- 1/2 c. bread crumbs
- salt
- pepper
- olive oil

Preheat an oven to 475 degrees.

In a bowl, mix together 2 T. of flour, the bread crumbs and a pinch of salt.  Drop in the onions and coat them thoroughly.  Scatter them on a cookie sheet coated with cooking spray and bake for 30 minutes.  Toss them  a few times throughout the cooking process.

Meanwhile, melt the butter and a drizzle of olive oil in a large skillet.  Add in the mushrooms and let them cook for 6-7 minutes.  Add 2 T. of flour, stir to combine and cook for 3 minutes.  Season them with salt and pepper and add in the garlic.  Cook an additional minute, then season with the nutmeg.  Add in the brandy and let it cook off.  Pour in the stock and simmer for 5 minutes.  Reduce the heat to low and add in the cream.  Season again lightly with salt.  Let it simmer and reduce while you cook the green beans.

Bring a large pot of water to a boil and salt liberally.  Add in the green beans and cook them for five minutes.  Immediately transfer them to a bowl of ice water to stop the cooking process and retain the color.  Add them to the mushroom cream mixture.  Add in half of the onions, stir to combine, and pour the mixture into a casserole dish.  Spread it evenly and top with the other half of the crunchy onions.

Put the casserole in a 350 degree oven and cook for 25-30 minutes.  Tradition, redone.