Green Bean Casserole

TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • Kosher salt and freshly ground black pepper
  • 1/3 cup brandy or cognac
  • 1/3 cup red wine
  • 1/3 cup chicken broth
  • Fried Onions, recipe follows
recipe tools
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Directions

Cook green beans in boiling salted water until tender, about 3 or 4 minutes. Drain well.

Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 3 to 4 minutes. Add the garlic and thyme. Season with salt and freshly ground black pepper, to taste. Cook until garlic is fragrant, about 1 minute.

Add brandy or cognac, red wine and chicken broth, bring to a boil. Simmer to blend flavors and reduce sauce, about 2 to 3 minutes. Add green beans to mushroom sauce and toss to coat. Place on a large serving dish, season again with salt and pepper, to taste.

Top with fried onions before serving.
2 quarts peanut oil, for frying
2 large red onions, thinly sliced and separated into rings
1/2 cup buttermilk
2 cups arborio rice coating, recipe follows
Kosher salt

Heat peanut oil in a deep fryer or deep pot to 375 degrees F.
Put onion rings in a large bowl. Pour buttermilk over onions and toss to coat. Shake off the excess liquid.
Dip onions into Arborio rice coating, covering thoroughly
Fry the onions in small batches until crispy, about 2 minutes per batch. Scoop out with a slotted spoon and drain on paper towels. Set aside. Season with salt, to taste.
1 cup arborio rice
3 cups all-purpose flour
1 cup semolina
2 tablespoons fine salt
1 teaspoon freshly ground black pepper

Grind the rice in a blender or spice grinder to a very fine powder. Put it in a bowl and add the flour, semolina, salt and pepper. Toss until well blended. Store in a sealed container in the freezer for maximum freshness.

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Newest Ratings and Reviews

Read all 2 reviews

  • on December 22, 2013

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    I make this every Christmas--it's perfection. Sorry, michael, if I'm busy, I used canned onion rings. The recipe is so easy and so delicious--I actually make the sauce a little ahead of time, and then re-heat it just before adding the beans. I'm not kidding, everyone really loves it. Genius!

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  • on November 19, 2011

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    I have been making this recipe for quite a few years now, it's fabulous!! It's Thanksgiving again and of course one of my daughters has requested that I bring this casserole and she doesn't even like mushrooms, it's that good!!
    The recipe is very easy. Everyone adores it especially the fried onions on the top. I usually make the onions the day before, put them in a ziplock bag and then hide the bag from my family so that they don't eat them. Grinding the rice for the breading on the onions makes them oh so crunchy and they stay crunchy!

    people found this review Helpful.
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