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
Yield:
6 to 8 servings
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
1 hour 10 minutes
A new twist on an old-time favorite - the flavors of traditional green bean casserole made into a savory bread pudding using all fresh ingredients.
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
Instructions
- 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 thoroughly.
- 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.
