[Updated 25 Dec 2016] I wanted to make a veggie dish to go with our turkey, but given that my guests (and myself included) are generally carnivores, the challenge is in finding a dish that won’t end up getting ignored the entire evening. I finally chose this surprisingly delicious casserole by Emeril Lagasse, and it was a hit even among my meat-eater friends. The mushroom soup used in this recipe is also to die for!
Emerilized Green Bean Casserole
Ingredients
- Olive oil
- 700 grams green beans, ends trimmed and cut lengthwise into thin strips
- 2 cups Cream of Wild Mushroom Soup
- 2 tablespoons Essence, plus 2 teaspoons
- 2 cups grated cheddar
- Vegetable oil for frying
- 2 large yellow onions, peeled and thinly sliced (about 1/4 inch thick)
- Tabasco sauce
- 2 cups plain flour
Directions
Bring a pot of salted water to a boil and add the green beans. Blanch until bright green in color and tender crisp, 2 minutes.
Drain and shock in a bowl of ice water to stop cooking. Set aside until ready to use.
Preheat the oven to 180 degrees C (160 degrees C fan). Grease a 14-inch oval baking dish with the olive oil and set aside.
In a large bowl, combine the green beans, Wild Mushroom Soup, 2 teaspoons of Essence, and 1 1/2 cups of the cheese, and stir well.
Pour into the prepared dish, sprinkle the remaining 1/2 cup of cheese on top.
Bake until bubbly, 30 to 35 minutes.
In a deep fryer or a large saucepan, add enough oil to come about 3 inches up the sides, and heat to 180 degrees C.
Pat the onions dry. Drizzle hot sauce on the onions and toss.
In a bowl, combine the flour and 2 tablespoons of the Essence. Add the onions and toss to coat evenly. Shake the onions to remove any excess flour and add in batches to the hot oil. Cook, stirring occasionally, until crisp and golden brown, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels.
Top casserole with fried onions and serve.
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