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Did you know...
Green bean casserole was invented by the Campbell's Soup
Company test kitchen, in 1955 in an effort to attract consumers'
attention and boost sales of their products. Typical of 1950's
American cooking style, it features vegetables smothered in a
thick creamy sauce, and has since become a popular side dish at
many family gatherings.
Here is a simple recipe for green bean casserole, (minus the
Campbell's soup):
Green Bean, Mushroom & Onion Casserole
Ingredients:
(serves 6)
1 lb of green beans
2 1/2 tbsp butter
1/2 lb mushrooms
3 cloves garlic
2 tbsp flour
3/4 cup home made or prepared chicken broth
2 tbsp cooking sherry
1/2 cup milk (or cream)
3 slices whole grain bread
salt & pepper to taste
Instructions:
(preheat oven to 425 F)
Grease a 2 quart casserole dish.
Steam the green beans for 4 minutes (until bright green in colour
and tender-crisp), and set aside in the prepared casserole.
Melt 1 1/2 tbsp of butter in a wok or large skillet.
Add the mushrooms, garlic and onions. Cook for 6 minutes (until
the mushrooms are soft and a little juicy).
Stir in the flour and the sherry until well blended.
Add the chicken broth and milk and bring to a boil, stirring.
Lower the heat and continue stirring for about 10 minutes until
the sauce thickens.
Add salt & pepper to taste.
Pour the mushroom mixture over the green beans in the casserole.
(If you want to cover and refrigerate the dish at this point it will
keep for up to 24 hours. Remove from refrigerator 15 minutes prior
to baking to allow the casserole to warm up slightly before
putting it into the oven. Add 10 minutes to baking time).
For the bread-crumb topping tear the bread slices and add the
remaining butter to a food processor and process until you have
crumbs.
Sprinkle bread-crumbs over casserole and bake, uncovered, for 15
minutes, or until hot and bubbly.
ENJOY!
Green bean casserole was invented by the Campbell's Soup
Company test kitchen, in 1955 in an effort to attract consumers'
attention and boost sales of their products. Typical of 1950's
American cooking style, it features vegetables smothered in a
thick creamy sauce, and has since become a popular side dish at
many family gatherings.
Here is a simple recipe for green bean casserole, (minus the
Campbell's soup):
Green Bean, Mushroom & Onion Casserole
Ingredients:
(serves 6)
1 lb of green beans
2 1/2 tbsp butter
1/2 lb mushrooms
3 cloves garlic
2 tbsp flour
3/4 cup home made or prepared chicken broth
2 tbsp cooking sherry
1/2 cup milk (or cream)
3 slices whole grain bread
salt & pepper to taste
Instructions:
(preheat oven to 425 F)
Grease a 2 quart casserole dish.
Steam the green beans for 4 minutes (until bright green in colour
and tender-crisp), and set aside in the prepared casserole.
Melt 1 1/2 tbsp of butter in a wok or large skillet.
Add the mushrooms, garlic and onions. Cook for 6 minutes (until
the mushrooms are soft and a little juicy).
Stir in the flour and the sherry until well blended.
Add the chicken broth and milk and bring to a boil, stirring.
Lower the heat and continue stirring for about 10 minutes until
the sauce thickens.
Add salt & pepper to taste.
Pour the mushroom mixture over the green beans in the casserole.
(If you want to cover and refrigerate the dish at this point it will
keep for up to 24 hours. Remove from refrigerator 15 minutes prior
to baking to allow the casserole to warm up slightly before
putting it into the oven. Add 10 minutes to baking time).
For the bread-crumb topping tear the bread slices and add the
remaining butter to a food processor and process until you have
crumbs.
Sprinkle bread-crumbs over casserole and bake, uncovered, for 15
minutes, or until hot and bubbly.
ENJOY!
