Paula makes her version of the classic green bean casserole.
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Next stop is a buttery and delicious green bean casserole. I use those beautiful fresh green beans out of the garden and I have cooked them in a little chicken stock until they are tender and these are ready so I’m going to back up over here and I’m going to drain them, give them a good shake, and in this pot, I’m going to put probably a third of a stick of butter and let that melt. I can’t tell you how much better that casserole is if you will sauté your onions first, it makes all the difference in the world, so we’re going to sauté these in that third of a stick of butter until they kind of just translucent. We just want to pull the flavor out of that onion. All right, we’re going to sauté those onions and the mushrooms just for a few minutes, they don’t need to be mushy, and I’m going to give our beans a stir and just make sure that they are draining. All right, that looks good, and I’m just going to pour that liquid out of there and pour these green beans back into the pot.
When our green bean is right, it just does not get any better, and one day I maybe will cook up some canned green beans, but today I’ve got the pleasure of cooking fresh. All right, now, we’re going to throw this over in here, turn off our fire, and we’re going to stir in a cream of mushroom soup. Now, most people will top their green bean casseroles with either a buttered cracker, bread crumbs or onion rings. Now, these little onion rings, today, we’re going to throw them in, doesn’t that look yummy? All right, now, I’m going to taste this and see how it is. It’s the best bean I’ve ever eaten.
Now here, I’m going to put this on my grease casserole dish. As I told you before, I love cooking individual servings especially if you’re just having two to four people. Doesn’t that look delicious?
All right, so we’re going to put this in a preheated 350 degree oven and then we’re going to top it with cheese. Our casserole just look wonderful.