by Lisa Fillers

Created on: September 07, 2008   Last Updated: March 31, 2009

Green bean casserole hit the scene at family holiday dinners before I was born. Having grown up with a mother who adhered to her basic tried and true family recipes for the holidays, I was slow to jump on the green bean casserole bandwagon.

It was not until I was grown and invited to office parties outside the workplace that I discovered there was any other way in which to serve green beans. That is laughable to me now as green bean casserole is a very delicious dish, if made properly, and should not be reserved only for holidays and large family events.

I will not make green bean casserole without using fresh green beans from a garden or farmer's market when possible as fresh beans enhance the flavor of the dish tremendously. They need to be a bean known for not having a lot of string when cleaned and broken so I use what my family always called snap beans. Living in a climate that has a cold winter season, though, I do resort to using frozen green beans when I have to. I prepare the base of my casserole the day prior to baking, adding the topping at the last minute before it goes in the oven. Below is the recipe I use.

CASSEROLE INGREDIENTS:

1 pound of green beans

1 Tablespoon salt

Water, about 2 quarts

8 ounces fresh baby Portabella mushrooms

1 Tablespoon unsalted butter

Salt and Pepper, to taste

1 Tablespoon minced garlic

1 1/2 Tablespoons All-Purpose flour

3/4 Cup chicken broth

1 Tablespoon dry sherry

3/4 Cup half and half

TOPPING INGREDIENTS:

1 slice slightly dry bread

1 Tablespoon unsalted butter

1/8 teaspoon salt

1/16 teaspoon white or black pepper

1/2 of a 2.8 can of Durkee's French fried onions

CASSEROLE INSTRUCTIONS:

1. Break beans, snapping off ends and breaking into bite sized pieces. Wash them and set aside.

2. Bring about 2 quarts of water to a boil in a large kettle. Add beans and 1 Tablespoon salt to the kettle of boiling water and cook for six minutes.

3. While the beans are cooking, set a colander in the sink and prepare a large kettle of ice water.

4. At the end of six minutes of cooking the beans should be tender, yet still crisp and bright green. Drain the beans into the colander in the kitchen sink long enough to drain the water off. Immediately blanch them by placing the beans in the cold ice water to stop the cooking process.

5. Drain the beans in the colander again and remove to a paper towel or clean dishtowel lined surface where you can spread the beans into a single layer. Place another towel over the beans and pat them dry. Leave drying while you prepare

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