Monday, November 26, 2012

Green Bean Casserole

Have y'all seen the videos of hoards of people stampeding into K-Mart on Thanksgiving night?

They trample, push, shove, bite and claw their way to the aisles of junk sold at K-Mart.

People are insane.

And low-class.

If you're offended by this because you were among the hoard trampling others to snatch up a $10 trinket that you never knew you needed...well, I'm not sorry.

Just calling it like I see it.

Look on the bright side: we all have low-class habits!  Some are just lower-low-class than others.

Speaking of low-class, my grandmother considered green bean casserole low-class.  She never made it, so my mom never made it, and I think it's gross.  So I've certainly never made it.  Or eaten it.

Come on.  I know you agree with me.  It is gross.

But!  There is an exception, and here it is.

Pioneer Woman inspired me to try it...and try it I did.  It's unlike any other green bean casserole in the world.

There's no condensed soup or canned onion rings in sight.

Just a yummy homemade sauce with cheese and garlic!  And fresh green beans.

It's yummy, and I'm pretty sure that my grandmother would agree that this does not qualify as low-class.

Green Bean Casserole
Adapted from Pioneer Woman

2 pounds green beans, ends trimmed and cut in half
2 T olive oil
3 cloves garlic, minced
1/2 large onion, chopped
8 oz. cremini mushrooms, sliced
4 T butter
4 T flour
2 cups whole milk
1 tsp salt
1 tsp black pepper
Pinch cayenne pepper
1 1/2 cup grated sharp white cheddar cheese
2 oz. jar diced pimentos
1 cup panko breadcrumbs

Start by cooking the green beans.  Bring a large pot of water to a boil, then salt it and toss in the green beans.  Cook the beans for about 10 minutes, or until soft.  (I like green beans that are actually cooked; if you like crunchy beans, just cook them less.)  When the beans are done, place them in a large bowl of ice water to stop the cooking process and to keep them really green.  Drain and set aside while you make the sauce.

Heat the olive oil in a skillet.  Add the garlic, onion and mushrooms and cook over medium heat for about 8-10 minutes.  Add the butter and whisk in the flour.  Cook for a minute.  Whisk in the milk, salt, pepper and cayenne pepper.  Cook over medium heat until the sauce thickens.  Remove from the heat and whisk in the cheese and pimentos  Combine the sauce and the cooked green beans and toss well to coat.  Taste it and see if you need to add some salt - I added about another 1/2 tsp.  Add a little extra milk, if you like a thinner sauce.  I didn't, because I didn't want it to be runny.

Pour into a greased 4-quart baking dish and top with the panko breadcrumbs.  Bake in a 350 degree oven for about 25-30 minutes, until bubbly and golden.


Adrienne said...

I'll have to give this green bean casserole a try. I can't stand the "traditional" kind, but my grandma makes it every year and insists that it's all our favorites. :)

Elizabeth said...

I'm with you on the traditional recipe...hope you like this one! It's not the same (in a good way :).