GOURMET GREEN BEAN CASSEROLE RECIPES

Steps:

• "Hands-on time: 30 minutes Time to table: 45 minutes PREP, COOK, DRAIN & DRY the GREEN BEANS In large pot, bring the water to boil. Wash the beans. Snap the ends and snap into bite sized pieces. Fill a large bowl with ice water. Add the salt and beans to the boiling water. Cover and cook for 6 minutes or until crisp-tender and still bright green. (Be sure to cook the beans to your desired level of doneness; from here, they will reheat but won't cook more.) Drain beans in a colander, then plunge into ice water to stop the cooking. Drain a bit in the colander again. Place a double layer of paper towels on a baking sheet, arrange beans in single layer to dry, top with a double layer of towels and pat to dry. Let continue to dry while finishing. (If doubling or tripling the recipe means cooking the beans in batches, start each batch with fresh water; at minimum, re-salt the water with each new batch. Don't skip the drying process.) COOK the MUSHROOMS & MAKE the SAUCE Clean the mushrooms; break off and discard the stems (or make mushroom soup.) Break the mushroom tops into irregular pieces (not sliced). Melt the butter in a skillet 'til shimmery. (you can use the pot used for cooking the beans.) Add the mushrooms, garlic, salt and pepper. Stirring often, cook til mushrooms begin to soften and exude their liquid, about 6 minutes. Stir in flour and cook a minute. A tablespoon at a time at first, add the chicken stock and sherry; bring to a simmer. Add the half & half, simmer til sauce thickens, about 10 - 15 minutes (don't panic if it takes longer). Taste and adjust the seasonings. Stir in the cooked beans til they are evenly distributed throughout the sauce. TOPPING In the food processor, process the bread, butter and seasonings in about 10 quick pulses. Stir in the onions -- but don't process. If making ahead, transfer to a storage container and refrigerate. TO BAKE RIGHT AWAY Preheat oven to 425F. Transfer hot bean mixture to a greased quiche pan or baking dish. Top beans with topping and bake uncovered for 15 minutes. TO BAKE LATER Transfer bean mixture to a greased quiche pan or baking dish. Do NOT add the topping. Cover with plastic wrap and refrigerate. Before you bake the casserole, return it to room temperature (1-2 hours). Preheat oven to 425F. Remove plastic wrap. Bake uncovered until hot and bubbly, 10 - 30 minutes. Ten minutes is enough for a shallow dish like a quiche pan. Deeper dishes take longer. Add topping and bake for another 15 minutes. TIMING for DOUBLE & TRIPLE BATCHES If you increase the recipe, it takes longer to bring the casserole to room temperature (allow 3+ hours for a triple batch) and longer to heat it through (allow at least 30 minutes for a triple batch, especially one prepped in advance or not quite at room temperature). NUTRITION ESTIMATE Per Serving: 138 Cal (54% from Fat, 12% from Protein, 33% from Carb); 4 g Protein; 9 g Tot Fat; 5 g Sat Fat; 12 g Carb; 3 g Fiber; NetCarb8; 54 mg Calcium; 1 mg Iron; 218 mg Sodium; 16 mg Cholesterol; Weight Watchers 2 points "

Steps:

• Prepare Green Beans: Blanche green beans until they are tender, but still a bit firm. Remember they will be baking once they are placed in the casserole. Dry the blanched green beans on paper trowels to dry.
• For the Cream of Mushroom Soup: Heat butter in a large sauce pan. Sauté onions until softened. Add mushrooms and sauté for 5-8 minutes. Add garlic and sauté until fragrant.
• Add in 1 cup of water and the chicken bouillon. Mix in well.
• Mix heavy cream & cornstarch. Whisk until smooth and add to the mushroom mixture. Add in the rosemary sprig and soy sauce. Stir until thickened. Add in other half cup of water if soup is too thick. Remember, the soup should be on the thicker side, because it is for a casserole. Set aside.
• Assembly: Preheat oven to 350°. Grease a 9x13 glass or ceramic baking dish.
• Add green beans to soup mix. Fold in green beans until they are completed mixed in. Pour green beans into the prepared baking dish.
• Top with gruyere cheese and then top with fried onions.
• Bake for 30 minutes, or until cheese is bubbly.
• Note: I usually make this dish for Thanksgiving, so I prepare it the day before. If preparing the day before, do not top with fried onions until you are ready to bake. Additionally, if you refrigerate the day before, take it out 30-45 minutes to allow to return to room temperature. Bake as directed. You may have to bake a bit longer if casserole is still cold from refrigeration.