Another real food recipe to help those who still eat out of cans and boxes. Here are plenty of make-ahead tips to get this casserole rolling well in advance.
2 lbs fresh or frozen green beans
8 oz mushrooms of your choice rough chopped
2+ cloves of garlic
2 TB butter
2 TB brown rice flour
1 1/2 Cups milk
1/2 Cup turkey or veggie stock
salt and pepper
Fried Onions (see below)
Green Bean casserole has 3 parts: beans, mushroom cream, and fried onions. You can prep each of these parts separately and store them until ready to assemble OR you can make the casserole in advance and freeze it.
For the beans: Clean and string them if using fresh. Blanch them in boiling salted water for 3 minutes to intensify their color. Shock them in an ice bath. Drain in your salad spinner and store until the big day. Frozen beans are easier– just leave them in the freezer.
For the mushroom cream:
Saute mushrooms and garlic in butter until mushrooms soften, about 5 minutes. Sprinkle rice flour over and whisk. Cook to a light brown roux. Slowly whisk in broth. Slowly whisk in milk 1/4 cup at a time until cream has reached desired thickness. Some like the sauce a little thicker or thinner. Adjust the level of milk according to your taste.
This can be stored in a mason jar for weeks in the freezer. Thaw completely before assembling casserole.
For Fried Onions:
1 large yellow onion
1/2 Cup rice flour + 1 TB cajun seasoning blend
oil for frying
Slice onion into thin rings. Dredge in seasoned flour and fry in hot oil, about 350 degrees F. Drain well. Fry in small batches. Fried onions should be made the same day for optimum crispness.
To assemble casserole:
Stir the green beans with the mushroom cream and half of the fried onions. Turn into a casserole pan. Top with the remaining fried onions.
At this point, you can bake straight away uncovered OR you can cover the casserole dish and freeze it for up to 2 weeks. Make sure you use a thermal shock proof casserole dish if you use this method.
Since you are probably baking this with the turkey, in whatever crowded space you can find, cooking times will depend on the temp you have set for your turkey. In a 375 degree F oven, the casserole will be hot and bubbly in about 30 minutes.
Cooks Tip: Sometimes I sprinkle a little fresh grated parmesan cheese on before baking. It gives a very nice and even browning. It’s also salty. I love salty.