GREEN BEAN AND PEARL ONION CASSEROLE
If you love the green bean casserole from the back of the cream of mushroom can, you will love this. All fresh ingredients are used--it takes some time, but well worth it.
Provided by southern chef in lo
Categories Beans
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Blanch the green beans and pearl onions by placing them into a large pot of rapidly boiling water. Cook them for 2 minutes, until the green beans brighten in color.
- Remove the vegetables from the boiling water, then plunge in ice water to stop the cooking process.
- Drain them, then remove the skins from the onions and set aside.
- Coat a skillet with olive oil and butter. Over medium heat, cook the shallot and garlic down until caramelized. Add bay leaves, then the mushrooms; stir to combine. Season with salt, pepper, and thyme and then sprinkle the mixture with flour.
- Add the milk a little at a time and boil for 3 minutes to thicken.
- Place green beans and onions in a 2-quart casserole dish. pour mushroom mixture over the green beans; toss to make sure well coated.
- Bake in preheated 350°F oven for 30 minutes. Top with fried onions and bake 10 minutes more.
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Ogo Precious
[email protected]Great recipe!
Jasoon Imran
[email protected]★★★★★
Dextar Kelly
[email protected]Very tasty and easy to prepare
Genet Tesfaye
[email protected]This was an excellent recipe and very close to the one my Mom made. I added a bit more chicken broth during cooking because mine seemed to be drying out. I have never used frozen pearl onions before and really liked them.
sania arif
[email protected]This is absolutely wonderful, found in the newspaper in the 70's and made it many times since. Now is the time of year when green beans are cheap and plentiful at the market so I can't wait to make it again soon.