This casserole, the beloved green bean casserole invented in the Campbells Soup corporate test kitchen, is 51 years old and sorely in need of an update. Sorry Campbells and Del Monte and Frenchs, much as I love you, none of yall are invited to this party.
I will now admit to having a true fondness for the casserole, especially the French-fried onion part of the equation, but its time for a change. Right now, Im leaning toward something simpler and lighter like sauted chard or green beans with shallots. If you're one who likes to stick closer to tradition, Ive modernized the recipe by using fresh green beans, a simple roux, shiitake mushrooms and sherry. For the topping, there are these little sesame stick snacks available in the bulk section of natural food stores. Of course its not the same thing, but I feel that its a tasty, chemical free and lower sodium option that stays pretty faithful to the spirit of the original.
Modern Green Bean Casserole
serves 6
1 lb. green beans, trimmed
1 cup whole milk
1/2 cup turkey or chicken broth
2 tablespoons butter
1 small yellow onion, sliced
1/4 lb. shiitake mushrooms, stems removed and sliced
1 teaspoon fresh thyme leaves
2 cloves garlic, chopped
2 tablespoons flour
2 tablespoons dry sherry
Salt and pepper
3/4 cup sesame sticks
Preheat oven to 375 F.
Blanch green beans in salted water for 2-3 minutes until crisp-tender, drain and set aside.
Warm the milk and broth together in a small saucepan.
In a large skillet, over medium heat, warm the butter until foamy. Add the onion, mushrooms, thyme and garlic and cook, stirring, for 3-4 minutes, or until vegetables are soft. Add the flour and lower heat. Stir flour into the vegetables for about a minute and then gradually whisk in the warmed milk and broth. Whisk until smooth, add sherry and season to taste with salt and pepper. Cook for 2-3 minutes until thickened. Toss in the cooked green beans and stir to coat with the sauce. Transfer mixture to a 2-quart casserole, top with sesame sticks and bake, uncovered, for 20-30 minutes or until hot and bubbly.
check out this month's Cooks Illustrated for an update on this recipe ---
still looks terrible to me
I'm not touching the green bean casserole issue with a ten foot pole, but I *have* noticed the fried onions/shallots/garlic sold in cannisters in Vietnamese markets is oddly reminiscent of the crisy onion things on top of these things...
Casseroles reminds me of my childhood, when money was tight. My mom made casserole ALL the time, and it always involved a can of cream soup, bisquit dough, and the powdered cheese from a box of Kraft Dinner. I gag just thinking about it. In the years since, I have failed to develop a taste for anything made with mushrooms. Darn casseroles. They're the devil's food. ;-)
Unlike previous comments, I happen to also have a fondness for the green bean casserole. This is a holiday staple in my family, and is viewed as the unhealthy indulgence that it is. Our own "modernization" of it: lots of Gruyere cheese (in the sauce and on top), adding sauteed onions and wild mushrooms, and using dry vermouth (or chicken broth) instead of water in diluting the can of soup. I like the idea of leaving the soup entirely behind, though, and making my own bechamel sauce; might try that this year. But please, don't leave out the fried onions! There's a time and a place for everything ...
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