Make your Thanksgiving food” target=”_blank”>green bean casserole< doesn’t use cream of mushroom soup as many traditional green bean casseroles do.
LOUISIANA CHEF REVEALS BOURBON ROASTED CARROTS RECIPE FOR THANKSGIVING
Make your green bean casserole more fresh and flavorful this Thanksgiving with this recipe from Quiche My Grits. (Courtesy of Quiche My Grits)
Instead, this dish is recipes” target=”_blank”>made from scratch< says in her blog post.
Morgan describes the dish as “so fresh, tasty and creamy,” and claims it’s the best green bean casserole out there.
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To try it yourself, here’s the “Skillet Green Bean Casserole” recipe from Quiche My Grits.
The "Skillet Green Bean Casserole" doesn’t use cream of mushroom soup as many traditional green bean casseroles do. (Courtesy of Quiche My Grits)
Ingredients:
3 tablespoon. butter
8 oz. pkg. sliced mushrooms
1 small sweet onion, chopped
2 tablespoon. soy sauce
½ teaspoon. dried parsley
¼ teaspoon. minced garlic
1 tablespoon. flour mixed with 2 tablespoon water
1 cup milk
1 cup heavy cream
dash of coarse ground pepper
16 oz. pkg. frozen french green beans (haricots verts)
6 oz. parmesan cheese, shredded
1 can (6 oz) french fried onions
In fact, this dish is completely made from scratch and is "fresh, tasty and creamy." (Courtesy of Quiche My Grits)
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Instructions:
1. Preheat oven to 350 degrees.
2. Sauté mushrooms and onions with butter in a cast iron skillet for 2 minutes, then add soy sauce and parsley.
3. Sauté 3 more minutes, then add minced garlic.
4. Mix a tablespoon of flour with 2 tablespoons of water until lumps are gone, then pour mixture into skillet and stir for 1 minute.
5. Gradually add milk and stir until thickened over medium heat to form a roux.
6. Turn heat to low and add heavy cream. Stir until creamy.
7. Add a dash of pepper and fold in the green beans.
8. Mix gently and top green beans with parmesan cheese.
9. Finish by sprinkling fried onions on top.
10. Bake casserole in a 350-degree oven for 20 to 25 minutes until golden brown and bubbly.
THANKSGIVING ‘CHALLAH-DAY’ STUFFING HAS CRANBERRIES, CHESTNUTS, MUSHROOMS AND MORE