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Not-So-Classic Green Bean Casserole

This recipe is a rather different take on that old-time favorite, the green bean casserole. We've replicated the flavor using all fresh ingredients and created a savory bread pudding that makes a great side dish to serve with roast turkey or chicken. If you're having a small group for Thanksgiving dinner, try serving it in place of traditional bread stuffing.

Not-So-Classic Green Bean Casserole

Not-So-Classic Green Bean Casserole

  • Ingredients:
  • 1 ounce dried porcini mushrooms
  • 1-1/2 cups warm water
  • 8 cups soft bread cubes (1/2-inch)
  • 2 tablespoons butter
  • 1-1/2 cups onion
  • 1 clove garlic, very finely chopped
  • 8 ounces fresh mushrooms, chopped
  • Salt and freshly ground black pepper
  • 1 lb fresh green beans, trimmed and cut into 1/4-inch slices
  • 2 large eggs
  • 1/2 cup cream

Preparation:
Place the dried mushrooms in a small bowl, cover with the warm water and allow to stand for 20 minutes to rehydrate. Drain, reserving the liquid. Roughly chop the mushrooms and set aside.

Preheat the oven to 350°F. Spread the bread cubes in a single layer on 2 baking sheets and place in the oven until light golden in color, 3 to 4 minutes. Remove from the oven and set aside.

Heat the butter in a large skillet over medium heat, add the onion and sauté until soft and translucent, 3 minutes. Add garlic and fresh mushrooms and continue cooking until any excess liquid has evaporated and the mushrooms are nicely browned, 5 to 7 minutes. Add the rehydrated mushrooms and cook 1 minute longer. Season to taste with salt and pepper.

Add the green beans to the mushroom mixture along with 3/4 cup of the reserved mushroom liquid. Cover and simmer for about 5 minutes, until the green beans are very tender.

Transfer the bread cubes to a large bowl and add the green bean-mushroom mixture. Add the remaining mushroom liquid and combine well.

In a separate bowl, beat the eggs and cream together until light and foamy. Pour over the bread-green bean mixture, combine thoroughly and set aside for 10 minutes to allow the bread to soak up the eggs and cream.

Spread the mixture in an even layer in a very well greased 11 x 7-inch baking dish.

Cover and bake for 30 minutes, or until a knife inserted in the center comes out clean.

Makes 6 to 8 servings

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