Green bean casserole with chipotle cream sauce
This is a great new way to make green bean casserole for Thanksgiving. Check it out.
Ingredients Green bean casserole with chipotle cream sauce
2 lbs fresh green beans, trimmed and cut into 2″ pieces
1 lb button mushrooms, sliced in 1/4 ” lengths
1/4 tsp thyme
3 TB flour
1 TB butter plus 3 TB butter
3 cups milk
1 large red onion
Enough grapeseed oil to fill 2 inches in a 2 quart saucepan
1 minced chipotle chili
1 1/2 tsp sea salt plus salt to taste
Preheat oven to 400 degrees F. Melt 1 TB butter in a large frying pan over medium high and add the mushrooms. Don’t touch them for about 5 minutes. Then stir once. Add a sprinkle of salt (about 1/4 tsp) and the thyme. After another 5 minutes remove to a bowl.
Add water to the saucepan up to 1″ below the top. Bring to a simmer. Add a bit to salt to the water (about 1 tsp). Add green beans and simmer for 5 minutes. Remove to a bowl.
In a two quart saucepan, add the oil. Heat to medium heat. Using a food processor slicing blade or a knife. Slice onion thinly. Add onions and monitor so they are just sizzling but not frying quickly. Turn down heat if necessary. When they are golden brown, use a slotted spoon to remove them to a paper towel.
Dispose of the oil and add 3 TB butter to the saucepan over high heat. Add the flour and whisk for a minute. Add the milk and whisk until incorporated. Add the chipotle and 1 1/2 tsp salt. Continue whisking and monitoring until the sauce thickens. Remove from the heat.
In a 9×13 baking dish, add the green beans and mushrooms, mixing to combine. Add the sauce. Bake for 45 minutes. 5 minutes before removing from the oven, add the onions on top. Serve.
Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations.
Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.