Let’s do something different! Actually, let’s do two things different. First, for the next four recipes, including this one, I am going do share a whole meal with you. It is going to be comfort food: Pot Roast with Garlic Mashed Potatoes and Gravy, Green Beans with Corn Casserole and Peach Cobbler with Lime Glaze.
Our second “something different” is that each of these old favorites will have a an ingredient or two that are not usually associated with them … like Peaches and Lime, for example.
First, I’ll share my “different” take on the tried and true Green Bean Casserole. You know the one … with Cream of Chicken and Cream of Mushroom Soup. Of course, I would never use canned soups and I’ll show you how easy they are to replace. In fact, I’m going to specify fresh green beans instead of frozen, although you may use a 16 ounce bag of Frozen French-Style Green Beans if need be (no pre-cooking needed).
- 1⅓ Pound Fresh Green Beans, Washed and Frenched
- 1 Ear Fresh Corn, Shucked, Cut Kernels Off of Cob
- 3 Tables Chopped Yellow Onion
- 1 Tablespoon Finely Chopped Celery
- 2 Cloves Garlic,Minced
- 5 Medium-Sized White Mushrooms Sliced,then Cut each Slice in Half
- 1½ Cup Chicken Broth
- ¾ Cup Half and Half (Substitute Milk if Necessary)
- 3½ Tablespoons All Purpose Flour
- 1 Ounce (By Weight) Cheddar Cheese Cut in ½" Dice
- 3 Tablespoons Butter
- 8 Twists of the Black Pepper Grinder
- ¼ Teaspoon Salt
- 1 Can Fried Onions (2.8 Ounces)
- Break off the stem end of your washed beans. To French them, wash and use a paring knife to split each one in half lengthwise along the seam, end-to-end. This is some work, but I promise it's worth it!
- Bring water to boil in a 3 quart pot and drop the Frenched beans in and allow to return to a boil and cook for 7 minutes. Add corn kernels to pot with beans and boil for another 3 minutes. Drain in a colander and cool by running cool tap water over all. Allow to continue to drain.
- In a 1 quart sauce pan, melt the butter over medium heat, then add all of the vegetables, 4 twists of black pepper and the salt; saute until the onions are transparent. Sprinkle all of the flour over the veggies and stir until the flour is incorporated and moistened.
- Add the broth and Half and Half to the pot and allow to come to a light boil, reduce heat if needed ... you do not want milk to boil over (it is a real mess to clean up). Simmer for 3 minutes then add cheese and stir. Taste and correct salt if needed. Because of the broth, you may not need any. Remove from heat and stir until cheese melts.
- Put beans and corn in a 9" x13" casserole that has been sprayed with oil. Pour the sauce over the beans and corn and use a large spoon to mix everything together. Add 4 twists of black pepper over all. Top evenly with the fried onions and bake in a 350 degree oven until bubbly and the onions have browned just a bit.
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