Saturday, November 30, 2013

Cheddar Green Bean Casserole

Sometimes I just don't have time to post a recipe.  I don't have time because it gets gobbled up before a picture can be taken!  That was the case a few years back with this recipe.  My hubby remembered how much he liked this casserole and asked me if I knew where I put the recipe.  At least I remembered that much!  So we made it for our very first Thanksgiving that we hosted at our house.  

Don't get me wrong...I like the recipe that uses cream of (insert your favorite) soup and canned green beans.  This one just has a little more love behind it and tastes phenomenal.  Enjoy!

Cheddar Green Bean Casserole
4 slices sandwich bread, each torn into quarters
2 Tbsp. unsalted butter, softened
1/4 tsp. table salt
1/8 tsp. ground black pepper
3 cups canned fried onions (6 oz, about one can)  If the store sells cheddar fried onions then go for it!
1 cup cheddar cheese
Beans and Sauce:
Table salt
2 pounds green beans, ends trimmed, and halved
3 Tbsp. unsalted butter
3 medium garlic cloves, minced or pressed
Ground black pepper
3 Tbsp. all-purpose flour
1.5 cups low-sodium chicken (or vegetable) broth
1.5 cups heavy cream
3 cups cheddar cheese, shredded
2 cups canned fried onions
For the topping: Pulse bread, butter, salt & pepper in a food processor until mixture resembles coarse crumbs. Transfer to large bowl and toss with onions and cheddar; set aside.
Adjust oven rack to middle position and heat oven to 425 degrees.
If you are using fresh green beans, fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven. Add 2 Tbsp. of table salt, and the beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain.  If you are using frozen green beans, just let them thaw and then pat them dry with paper towels.
Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add garlic, 3/4 tsp. salt, and 1/8 tsp. pepper.  Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Reduce heat to medium, add cream, cheddar, and fried onions. Season with salt and pepper to taste.
Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3-quart (or 13×9-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.
Recipe Source:  Life and Kitchen

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