Any ';Upscale'; Green Bean Casserole Recipes??

I am looking for a more sophisticated green bean casserole recipe than the one typically found on the soup can and/or fried onion can.





Wondered if anyone had experimented with fresh ';long'; green beans OR created a different mushroom base and or found a way to incorporate different ingredients.





Looking to bring this to a Thanksgiving meal for 10-12 folks.





Thanks.Any ';Upscale'; Green Bean Casserole Recipes??
Green Beans


Bacon


Salt to taste


Partially cook the beans in salted water. Cook them only a minute or two. Then wrap a slice of bacon around an individual serving of eight or ten beans. Bake the bundles at 325 in a buttered pan for 15 minutes. These individual servings make a very lovely presentation on a festive plate.Any ';Upscale'; Green Bean Casserole Recipes??
I like green beans with bacon and onions. The presentation that 'Janna' gave you sounds good.
The ';Cook's Illustrated'; people tried to re-do the recipe, with a home-made mushroom soup-y base, fresh beans, etc.





From http://www.cooksillustrated.com/:





';The Problem: It seems that almost everybody has a fond memory of the classic Campbell Soup green bean casserole鈥攆rozen green beans in a sauce made from condensed mushroom soup and topped with canned onions鈥攂ut we found that the standard recipe had a bland and stodgy quality that came from using nothing but processed convenience products.





The Goal: We wanted to come up with a casserole that deserved a place alongside the homemade dishes at a holiday dinner table.





The Solution: Our first tasting determined that we definitely needed to use fresh green beans rather than frozen or canned beans. A preliminary blanching and shocking prepared the beans to finish cooking perfectly in the casserole, enabling them to keep a consistent texture and retain their beautiful green color. For our sauce, we made a mushroom variation of the classic French velout茅 sauce (chicken broth thickened with a roux made from butter and flour, then finished with heavy cream). Our biggest challenge was the onion topping. Ultimately we found that the canned onions couldn't be entirely replaced without sacrificing the level of convenience we thought appropriate to the dish, but we masked their ';commercial'; flavor with freshly made buttered bread crumbs.';





You need a membership to get the recipe on-line; they do have a free trial thing (just don't forget to cancel; it requires a credit card). If you're desperate for it, don't have a CC, don't get a better answer here, etc, e-mail me, and I'll go dig out their cookbook and mail you the recipe.
Try this one:





Green Bean Casserole











1/3 stick butter





1/2 - 1 cup diced onions





1/2 - 1 cup mushrooms





2 cups green beans





3 cups chicken broth





1 can cream of mushroom





1 cup grated cheddar





pinch house seasoning











Preheat oven to 350 degrees.





Lightly Grease baking dish











Melt butter in skillet.


Saute onions %26amp; mushrooms in butter


Boil green beans in chicken broth for 10 minutes and drain.


Add green beans %26amp; mushroom soup to onion mixture.


Stir well.


Add house seasoning to taste.


Pour into baking dish.


Sprinkle a little breadcrumbs over mixture.


Bake 20 minutes.


Top casserole with Cheddar and bake 10 more minutes, until cheese is melted.


Top casserole with onion rings and bake 2-5 minutes until top is browned.
Can't remember the proportions but this is the ONLY green bean casserole our family will eat:


UPDATE:


Here is the recipe:


1 lb french cut green beans (frozen)


2 tablespoons butter


2 tablespoons flour


1 1/4 cups milk, heated


1/2 tsp Colman's prepared mustard


1/2 cup grated Cheddar cheese


Salt


Freshly ground pepper


1/4 cup blanched slivered almonds


Parmesan Cheese


Paprika


Cook the green beans according to package. Drain. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown 鈥?about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add cheese, salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Combine sauce and green beans, stir in almonds. Pour into 1 1/2 qt. casserole. Sprinkle Parmesan cheese %26amp; paprika on top. Cook at 350 until edges begin to brown and sauce is bubbly.
EMERILIZED GREEN BEAN CASSEROLE version 2


from potluck





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Ingredients needed:





6 tablespoons plus 2 teaspoons unsalted butter


Vegetable oil, for deep-frying


2 medium yellow onions, thinly sliced into rings, and 2 cups chopped yellow onions


1/3 cup Crystal Hot Sauce


2 1/4 cups all-purpose flour


2 teaspoons Emeril's Original Essence


1/2 cup finely chopped celery


1 tablespoon minced garlic


1 pound white button mushrooms, wiped clean and ends trimmed, sliced


1 1/2 teaspoons Emeril's Bayou Blast


3/4 teaspoon salt


1 1/2 cups Chicken Stock, or


canned low-sodium chicken broth


1/2 cup heavy cream


2 pounds green beans, ends trimmed, blanched in salted water


3/4 pound Fontina cheese, rind removed, cut into 1/2-inch cubes





Preheat the oven to 350潞F. Lightly grease a 9 x 13-inch casserole with 2 teaspoons butter and set aside.





Heat at least 4 inches oil to 360潞F in a large saucepan or deep fryer.





Separate the onion slices into individual rings. Combine the onion rings with the Crystal Hot Sauce in a mixing bowl and toss thoroughly. Place 2 cups of the flour in a large bowl and, working in batches, dredge the onion rings in the flour to coat. Transfer the coated onion rings to a colander or strainer and shake over the bowl containing the flour to release any loose flour. Fry the onion rings in batches until just lightly golden, about 1 minute per batch. As batches are completed, transfer the fried onion rings to a paper towel-lined baking dish to drain. Season the onion rings with the Essence and set aside. Note: It is important to allow the temperature to return to 360潞F between batches.





Melt the remaining 6 tablespoons butter in a large saucepan over high heat and cook the chopped onions and celery until soft, about 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the mushrooms, Bayou Blast, and salt and cook, stirring frequently, until the mushrooms are soft and golden brown and have released their liquid, 4 to 6 minutes. Sprinkle with the remaining 1/4 cup flour and stir to combine. Cook for 2 minutes, stirring constantly. Add the Chicken Stock and cream and continue to cook, stirring frequently, until the sauce is thick and creamy and any floury taste is gone, about 15 minutes. Remove from the heat.





In a large bowl, combine the green beans, mushroom sauce, and cubed Fontina cheese. Transfer to the prepared casserole dish and top with the fried onion rings. Bake for 20 to 25 minutes, or until hot and bubbly and the onion rings are golden brown. Serve immediately.





Makes 8 to 10 servings
These sites should be a BIG help to you. Good luck. And they're FREE!





www.allrecipes.com


www.recipezaar.com


www.recipegoldmine.com


www.cooks.com
Here's a recipe called ';Not Your Mama's Green Bean Casserole';


6 tablespoons butter


2 shallots, finely chopped (about 3 tablespoons)


8 ounces portobello mushrooms, sliced


8 ounces white mushrooms, sliced


2 sprigs fresh thyme


1 tablespoon chopped fresh sage leaves, or 1 teaspoon dried sage


3 tablespoons all-purpose flour


3/4 cup sherry


3/4 cup heavy cream


2 pounds fresh green beans, trimmed


Frizzled leeks, recipe follows








Melt 4 tablespoons butter in a large skillet over medium heat. Add the shallots and saute until translucent, about 3 minutes. Add the mushrooms, thyme and sage and saute until most of the liquid has evaporated, about 10 minutes. Stir in the flour and cook 5 more minutes. Next add the sherry and stir until thickened. Add the cream and simmer an additional 5 minutes. Set sauce aside. (Recipe can be made to this point up to 2 days before, refrigerated.)


Melt the remaining butter in a large skillet over high heat. Add the beans, toss to coat with the butter and saute until bright green, about 7 minutes. They'll still be crispy. Season with salt and pepper and place on a platter.





Bring the sauce to a simmer and spoon over the beans. Top with the frizzled leeks.











Frizzled Leeks:


Vegetable oil, for deep frying


1 leek


Superfine flour, for dredging (recommended: Wondra Flour)


Salt and freshly ground black pepper


Heat a couple inches of oil to 350 degrees F in a large, heavy pot. To check the oil temperature, drop a bread cube into it. If the cube browns within 30 seconds the oil is hot enough.





Trim leek, slice in half lengthwise, and wash well under running water. Cut the root end off the leek and then cut each half lengthwise into long, thin strips.





Season flour with salt and pepper. Dredge leek strips in flour. Fry leeks for 1 to 2 minutes, or until crisp and golden. Drain on paper towels.
You could always use my Dairy-Free Green Bean Casserole Recipe... If you don't care about Dairy Free, then just use Milk instead of Soy Milk...





I've linked it below...
I know what you are talking about. Last year I experimented on this recipe and it turned out quite tasty. I browned a package sliced baby bellas, the gold label Campbell's fancy mushroom soup, caramelized 1 onion, and used the log string beans then incorporated them into the regular green bean casserole recipe add a little garlic and a pinch of cayenne pepper It was a hit. I am making it again this year. Hope you like it.
I use the 'Basic'; greenbean caserole idea





I mince serveral cloves of fresh garlic, a handfull of parsely, yellow onion. mushrooms and brown them in a saute pan with cajun spices Incoporate fresh ';snapped'; green beans allow them to soften a bit [leave them long, it looks better]





Then pour it into a glass pan, ';Dust it with Italian bread crumbs'; and then put a heavy layer of Mozeralla cheese over it and brown that until its brown (like pizza topping) decorate with a couple of sliced mushrooms. There ya go! Spicy green beans.








The way I gauged it, is two handfuls of green beans per person, 1 small yellow onion to every 6 handfuls of green beans.
I'm going away from the soups. So here's what I do.


If you are using fresh string beans blanch them first, Drain and set aside. In the same pot add 2 or 3 tbs. of Olive Oil, 2 Minced Garlic cloves 1 small onion chopped up very small. Fry until garlic is slightly done Now add 1 can delmonte tomato sauce.Add string beans and cook, when you think the string beans are done to your perfection,Put all ingredients in a casserole dish top with dried onions from the can. Bake in oven at 350 degrees until the dried onions are done. Enjoy, If you think you need more sauce then just double the recipe. If you have sauce left over the next night add 1 can of peas Boil elbow macaroni Add sauce and you have a new meal.