WWA Recipe

Not Yo Mama’s Green Bean Casserole – Bill Donaldson

Prep Time: 30 min
Cook time: 55 min
Difficulty: Intermediate
Serves: 10-12

Ingredients:

Topping:

1 medium onion, thinly sliced
¼ cup all-purpose flour
4 tbsp panko bread crumbs
1 tsp sea salt
Olive oil nonstick spray
½ tsp thyme leaves

Beans:

1 ½ lbs fresh green beans, rinsed and trimmed
1 gallon water
1 tbsp sea salt

Sauce:

4 tbsp unsalted butter
2 cans cream of mushroom soup
1 tsp sea salt
1 tsp freshly ground black pepper
2 cloves garlic, minced
¼ tsp fresh ground nutmeg
½ tsp crushed thyme leaves
1 cup chicken broth

Directions:

Preheat oven to 475.

Combine onions, flour, panko, and salt in a large mixing bowl and toss to blend. Coat a sheet pan with nonstick spray and evenly spread the onions on the pan. Bake until golden brown, about 20 minutes (tossing at 10 minutes). DO NOT ALLOW TO BURN. Remove from oven and set aside.

Reduce oven temp to 400.

While onions are baking, prepare beans. Bring 1 gallon of water to a boil and add salt. Blanch 5 minutes or to desired tenderness (al dente). Drain in a colander and immediately plunge the beans into a large bowl of cold water to stop the cooking. Drain and set aside.

Melt the butter in a 12 in skillet over medium-high heat. Add mushroom soup, salt and pepper and cook, stirring occasionally, for 5 minutes. Add garlic, nutmeg, and crushed thyme and cook another 2 minutes. Add broth and simmer for 8 minutes, stirring until blended.

Remove sauce from heat. Put beans in a 2 ½ qt casserole dish, add ¼ of the onions and toss. Pour sauce over the beans and stir. Top with the remaining onions. Garnish with thyme leaves. Bake about 15 minutes or until bubbly. Serve immediately.