green bean casserole
This is my humble version of this classic holiday side dish loved by many and in my opinion much better than getting a sauce and onions from a can . I hope you can give this a try with loved ones. Trust me when i tell you it is scrumptious ...... Happy Thanksgiving to all :)
serves 6 - 8
kosher style | vegetarian
INGREDIENTS
INSTRUCTIONS
3 CUPS BLANCHED GREEN BEANS
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1 CUP DICED PORTOBELLO MUSHROOMS
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8 OZ. CREAM CHEESE
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1 MED. SLICED ONION
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1 CUP DICED RED ONION
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3/4 CUP SELF RISING FLOUR
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1 1/2 TBSP. CORNSTARCH
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2/3 CUP MILK
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1 1/2 CUP HALF & HALF
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2 TBSP. GARLIC POWDER
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2 TBSP. RANCH SEASONING
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1 CLOVE MINCED GARLIC
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1/2 TSP. BLACK PEPPER
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1/4 TSP. GROUND NUTMEG
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1 TSP. PINK HIMALAYAN SALT
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3 TBSP. BUTTER
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OIL FOR FRYING
1. CUT AND PREPARE THE INGREDIENTS .
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2. IN A BOWL , ADD THE SLICED ONIONS, THE MILK AND A LITTLE BIT OF EVERY SEASONING. GIVE IT A MIX.
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3. ADD THE SELF RISING FLOUR AND MIX UNTIL EVERYTHING IS WELL INCORPORATED AND IT RESEMBLES A PASTE.
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4. IN A PAN HEAT THE OIL AT MEDIUM HIGH HEAT.
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5. ONCE THE OIL IS READY , CAREFULLY START DROPPING INTHE BATTERED ONIONS SLICES WITHOUT OVERCROWDING THE PAN.
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6. ONCE THEY START BROWNING FLIP AND FRY THE SECOND SIDE FOR ABOUT A MIN. , THEN DRAIN IN PAPER TOWELS. REPEAT UNTIL ALL THE BATTER ONIONS ARE FINISHED . THEN SET ASIDE .
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7. IN A PAN AT MEDIUM HEAT . ADD THE BUTTER .
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8 . ONCE THE BUTTER IS MELTED ADD THE RED ONION AND SAUTE UNTIL TRANSLUCENT.
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9. ADD THE MUSHROOMS AND SEASONINGS , THEN SAUTEE FOR TWO TO THREE MINUTES.
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10. ADD THE CORNSTARCH , MIX AND COOK FOR A MINUTE.
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11. ADD THE CREAM CHEESE AND MIX UNTIL WELL COMBINED.
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12. ADD THE HALF AND HALF SLOWLY WHILE WHISKING UNTIL IT ALL BECOMES A CREAMY SAUCE.
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13. ADD THE GREEN BEAN TO THE MUSHROOM SAUCE UNTIL ALL IS WELL COMBINED. ADD 1/4 OF THE FRIED ONIONS TO ADD TEXTURE TO THE BEANS.
14. TRANSFER THE CREAMY BEAN MIXTURE TO A BAKING DISH AND TOP WITH THE REMAINING FRIED ONIONS.
15. BAKE AT 350 DEGREES FAHRENHEIT FOR 10 TO 15. MINUTES UNTIL THE FRIED ONIONS HAVE DARKEN A BIT. SERVE WARM AND ENJOY.