Bake for 25 minutes, once done please rest for at least 5 minutes.įor a topping that will add a nice crunch, I used chow mein crunchy noodles and sprinkled them on top before serving. When you have both of these steps done you can add the green beans, mushrooms, and white sauce in a 9-by-13-inch baking dish. ![]() Stir in 1/2 cup grated Gruyere cheese during the last 2 minutes of cooking. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Add the hot milk, continuing to stir as the sauce thickens. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown - about 2 minutes. When I make green bean casserole, I skip canned all together and head for the freezer instead because frozen green beans are the best green beans to use for green bean casserole. Melt the butter in a heavy-bottomed saucepan. They should be a nice brown caramelized color, but not over done and rubbery. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes. Cook and stir until the mushrooms are lightly browned, about 5 minutes. Heat olive oil in a large saucepan over medium heat. Thoroughly drain the beans after cooling them.Ĭut them to about 3/4 inch pieces and set them aside. Leave the beans submerged for as long as it took to blanch them, usually 3 to 5 minutes. At that point, let the beans cook for another 3 minutes, then remove them quickly using a strainer ladle or tongs.Īs soon as you pull the beans from the water, immediately plunge them into a prepared bowl of ice water. Once the water reaches a rolling boil, carefully lower the beans into the water and wait for it to return to a boil. Wash the raw beans well under running water prior to cooking them.īring a large pot of water to boil, using 1 gallon per pound of beans salt is optional. Cut off and discard any discolored or softened portions of the beans. Avoid green beans that are limp or have shriveled ends.Ĭut off the bean tips on both ends, removing the woody stem and the thin, curly tail. Choose crisp, brightly colored green beans that are blemish-free. There are two main steps to this recipe, the sauce and the beansįor this recipe I recommend you use a bean that has some girth to it, because you need it to stand up to the sauce and not get mushy when baking. Thats fine, stick with your side of soup can label recipe, but if you long for something a little more honest and delicious then give this a try. So here is what I came up with, yes it requires you to actually cook and use technique, if this scares you I understand. Being that I am Chef and I refuse to run from such challenge I decided to figure out a way I could make this recipe without ruining my self pride. ![]() You know the one, with the nasty gelatinous mushroom soup, rubbery green beans, and the dreaded oily over salted onion topping. Please drink responsibly!Ĭheck out all the bloggers and their recipes with links below.This year I was asked to make the one thing I hate to make for the holidays, green bean casserole. *This drink recipe is intended for adults over the age of 21 years old. If you are serving a large crowd–simply double the recipe! Just the right amount of sweet and tang, with favorite holiday spices, this is sure to be a new holiday favorite this Thanksgiving and Christmas. Have fun “decorating” your wine with cranberries, orange slices, and cinnamon sticks! ![]() While it may reduce the alcohol content slightly, it would take a few hours to eliminate it. Wine comes to a boil before turning down the heat to a simmer. Pour into mugs and serve warm with cinnamon sticks, orange slices, and cranberries. Then lower heat to a simmer and warm for 10-15 minutes. Bring to boil over medium heat, stirring occasionally. Mulled Wine with Cranberries and CinnamonĦ servings (depending on how thirsty you are!)Ĥ cinnamon sticks, plus additional for garnishġ cup cranberries and 2 oranges, thinly sliced, for garnishĬombine wine, cider, sugar, cinnamon sticks, fresh orange juice, and cloves in a dutch oven (I was gifted a Le Creuset dutch oven…which I highly recommend, but as a more affordable option my Lodge double dutch oven works well too!). This article contains affiliate links, you can read my full disclosure here. Susannah from Feast + West and Meghan from Cake ‘n Knife are the holiday hosts, an each blogger is sharing a delicious recipe to inspire your upcoming Thanksgiving meal (scroll down for links to their recipes!) I’m excited to share this recipe with you as part of Blogsgiving Dinner: an annual potluck style collaboration with 25 other super-talented food bloggers. The cinnamon sticks, clove, fresh orange juice, and apple cider blended with a good quality cabernet sauvignon to create a hot drink perfect for thanksgiving family gatherings or parties! Served warm, gluehwein is served on cold days, after skiing or on holidays. I was first introduced to it through my husband–who once lived in Germany and Italy. Have you ever tried gluehwein, or mulled wine? It is a wonderful (adult!) holiday treat.
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