by Sheila Rae Watson

Created on: September 10, 2008   Last Updated: December 02, 2010

No vegetable is as versatile as the fabulous green bean! It adapts itself equally well with salty, savory bacon or teamed with onions and butter or even eaten as tender baby beans called "Haricot Verts" pronounces (airy co-vair). Viva la France!

These tender, baby beans are the main ingredient in the following version of the famous Green Bean Casserole.

In our family dinner competitions each year, the prize goes to whoever has prepared the best dish at each holiday gathering. This dish has won, hands down for several years. No-doubt it will win you rave reviews, too. Its very easy, and with a few key steps it goes together quickly; offering a grand presence at any table, plain or fancy!

-Haricot Verts Casserole (Baby Green Bean Casserole)

1 recipe of homemade deep fried onion rings and pieces (included here)

Sauce:

4 scallions, diced

1 tbsp. olive oil

1/4 lb. sliced Cremini mushrooms (baby portabellos)

1/4 lb. white mushrooms, sliced

1/4 cup white wine

1 3/4 cups heavy cream

1/4 cup sour cream

1 tsp. minced garlic

1 lb. fresh haricot verts

1 tbsp. olive oil

Deep Fried Onion ingredients and instructions:

1/2 of a large white onion

1/2 of a large purple or red onion

1 tsp. salt

1 tsp. black pepper

2 cups all purpose flour or self rising flour

The day before you plan to make the casserole, prepare the onions.

-Homemade Deep Fried Onions

Pour 3 cups oil into deep fryer. Set temperature to 360oF.

Break sliced onions into separated rings. Add salt and pepper to flour, whisk to combine. Drop rings into the flour and toss to coat all.

Drop a small amount of floured rings into fryer. Fry until golden brown and crisp. Approx. 3 minutes. Remove with slotted spoon, drain on paper towels. Continue until all onions are fried. Cool. Place into a large freezer bag, freeze until needed. Make sure rings are all loose, not clumped together, use frozen.

To prepare casserole:

In a large bowl, add 2 cups ice cubes and 3 qts. cold water, reserve.

Bring 3 qts. water to a boil in a large stock pot. Trim haricot verts on both ends, leave whole. Blanch in boiling water 3-4 minutes, remove and plunge into ice water to stop cooking. Remove beans to paper towels to drain. Reserve beans.

Add olive oil to a medium sized skillet or saute pan. Bring over medium heat, when hot add scallions, saute 2 minutes. Add mushrooms, saute with onions until onions are slightly opaque. Add cream and wine, saute until slightly reduced. Around 5 minutes.

Preheat oven to 375oF.

At this point add sour cream and garlic. Return to heat and bring to a slight boil. Remove from heat. Add haricot verts, and 1/2 bag of homemade onion rings, toss to combine.

Butter a 2 qt. casserole dish, add contents of saute pan. Arrange enough of remaining deep fried onions to cover casserole top or arrange to suit your taste.

Bake until hot and bubbly and onions are crispy and browned nicely!

Serve this delightful crunchy and savory casserole with any roasted meat or poultry; along with any other side dishes your family loves. Hot rolls and white wine or a sweet punch offer splendid complements to this meal.

-Variation:

*Use 1/2 lb. regular, cut green beans and 12 lb. yellow, cut wax beans in place of the haricot verts; for a colorful adaptation of this recipe.

Be ready to hear grand praise for your culinary talents when serving this pumped up version of the basic Green Bean Casserole!

Learn more about this author, Sheila Rae Watson.
Click here to send this author comments or questions.