Sunday, December 13, 2015

Green Bean Casserole

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Homemade Green Bean Casserole
Medium Difficulty
Prep Time: 20 min.
Cook Time: 50 min.

Main Ingredients:
1/2 lb of fresh Green Beans, peeled
1 stalk Celery, chopped
1 Onion, chopped
1 red Bell Pepper, chopped
3 cloves of Garlic, diced

Cream Base Ingredients:
3 Tbl Butter
1/2 cup Flour
2 cups Milk
1/2 tsp each White Pepper, Black Pepper, Garlic Powder
1 tsp Salt

Croutons Ingredients:
1/2 loaf of French Bread, chopped
2 Tbl of Oil
1 tsp each Basil, Oregano, Parsley, Garlic, Salt
1/2 tsp each Black Pepper, Rosemary

Kitchen Prep:
Chop all your vegetables, including the garlic, set them in a pan to cook with the green beans and 1 Tbl of oil.

Set your oven to heat to 325F.

Chop your bread for croutons.

Step 1:
Saute all your vegetables in a pan on the stove in about 1 Tbl of oil. I prefer to cook with olive oil, but vegetable oil will work just as well. Once the onions start to turn clear, take the vegetables off the stove and put aside in the casserole dish you will be using to bake the final product in.

Step 2:
While the vegetables are cooking season your croutons (for the top of the casserole) by placing the chopped bread in a large bowl and mixing in the oil and spices. Try to get an even coating on all the bread pieces.

Place the croutons on a baking sheet and cook for 10 - 15 minutes, or until they turn golden brown.

You can toast the croutons while the oven is heating.

Step 3:
Make the cream base for the casserole by adding the flour and butter to a sauce pan on the stove. Allow to cook on medium heat until the flour turns a dark cream color, stirring constantly.

Lower the heat as far as possible and add in your spices and milk, again stirring constantly.

Once all the ingredients are blended, pour the sauce over the vegetables in the casserole dish and stir well.

Step 4:
Add your croutons on top of the green beans, vegetable and cream sauce mix and cover with foil to bake.

After 30 minutes take the foil off the casserole and allow it to brown on top for another 15 minutes or so. Keep an eye on the top to make sure that the croutons don't burn.



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