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
1 CUP DICED PORTOBELLO MUSHROOMS
8 OZ. CREAM CHEESE
1 MED. SLICED ONION
1 CUP DICED RED ONION
3/4 CUP SELF RISING FLOUR
1 1/2 TBSP. CORNSTARCH
2/3 CUP MILK
1 1/2 CUP HALF & HALF
2 TBSP. GARLIC POWDER
2 TBSP. RANCH SEASONING
1 CLOVE MINCED GARLIC
1/2 TSP. BLACK PEPPER
1/4 TSP. GROUND NUTMEG
1 TSP. PINK HIMALAYAN SALT
3 TBSP. BUTTER
OIL FOR FRYING
1. CUT AND PREPARE THE INGREDIENTS .
2. IN A BOWL , ADD THE SLICED ONIONS, THE MILK AND A LITTLE BIT OF EVERY SEASONING. GIVE IT A MIX.
3. ADD THE SELF RISING FLOUR AND MIX UNTIL EVERYTHING IS WELL INCORPORATED AND IT RESEMBLES A PASTE.
4. IN A PAN HEAT THE OIL AT MEDIUM HIGH HEAT.
5. ONCE THE OIL IS READY , CAREFULLY START DROPPING INTHE BATTERED ONIONS SLICES WITHOUT OVERCROWDING THE PAN.
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 .
7. IN A PAN AT MEDIUM HEAT . ADD THE BUTTER .
8 . ONCE THE BUTTER IS MELTED ADD THE RED ONION AND SAUTE UNTIL TRANSLUCENT.
9. ADD THE MUSHROOMS AND SEASONINGS , THEN SAUTEE FOR TWO TO THREE MINUTES.
10. ADD THE CORNSTARCH , MIX AND COOK FOR A MINUTE.
11. ADD THE CREAM CHEESE AND MIX UNTIL WELL COMBINED.
12. ADD THE HALF AND HALF SLOWLY WHILE WHISKING UNTIL IT ALL BECOMES A CREAMY SAUCE.
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.