HomeRecipeGreen Bean Casserole

Green Bean Casserole

Green Bean Casserole
Posted in : Cookbook, Vegetables on
by : ChefLars
Tags: ,

A Little Personal History:

This is an Emeril hack. What a great chef!

Print Recipe
 Green Bean Casserole BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Course Side Dish
Cuisine American
Equipment Large Baking Dish, Large Mixing Bowl, Large Sauce Pan
Cost Cheap
Skill Level Artisan
Servings
Ingredients
  • 2 teaspoons unsalted butter
  • 1 1/2 pounds green beans ends trimmed and cut lengthwise into thin strips and blanched
  • 2 1/4 cups Cream of Wild Mushroom Soup
  • 2 tablespoons Cajun Blast Seasoning plus 2 teaspoons
  • 2 cups grated fontina cheese
  • 4 cups to 5canola oil
  • 2 large yellow onions peeled and thinly sliced (about 1/16-inch thick)
  • Hot pepper sauce
  • 2 cups all-purpose flour
Course Side Dish
Cuisine American
Equipment Large Baking Dish, Large Mixing Bowl, Large Sauce Pan
Cost Cheap
Skill Level Artisan
Servings
Ingredients
  • 2 teaspoons unsalted butter
  • 1 1/2 pounds green beans ends trimmed and cut lengthwise into thin strips and blanched
  • 2 1/4 cups Cream of Wild Mushroom Soup
  • 2 tablespoons Cajun Blast Seasoning plus 2 teaspoons
  • 2 cups grated fontina cheese
  • 4 cups to 5canola oil
  • 2 large yellow onions peeled and thinly sliced (about 1/16-inch thick)
  • Hot pepper sauce
  • 2 cups all-purpose flour
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Grease a 2-quart baking dish with the butter and set aside.
  2. In a large bowl, combine the green beans, Wild Mushroom Soup, 2 teaspoons of Cajun Blast, and 1 1/2 cups of the cheese, and stir well.
  3. Pour into the prepared baking dish, sprinkle the remaining 1/2 cup of cheese on top.
  4. Preheat the oven to 350 degrees F.
  5. Bake until bubbly, 30 to 35 minutes.
  6. In a large saucepan, add enough oil to come about 3 inches up the sides of the pan, and heat to 360 degrees F.
  7. Pat the onions dry. Drizzle hot sauce on the onions and toss.
  8. In a bowl, combine the flour and 2 tablespoons of the Cajun Blast Seasoning.
  9. Add the onions and toss to coat evenly.
  10. 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.
  11. Top casserole with fried onions and serve
Recipe Notes

Advanced Preparation:

  • Steps 1 & 2 for casserole can be done day of. 
  • For fried shoestring onions, steps 6- 10 can be done day of. If prepping in advance, top casserole with onions for last 5 minutes of baking.

Tips, Notes, and Variations:

  • If you can’t find Fontina cheese, there really is no substitute so you’ll need to do a hack: 
    • Mix 1 cup grated Gruyère with 1/4 cup grated Parmesan, 1/4 cup milk and a drop of vinegar.
    • In a small sauce pan, over low heat, blend to a thick paste and use in Step 2. 
  • Sprinkle 1/2 cup or grated Gruyère on top.
  • If you’re just not in the mood to make the Wild Mushroom Soup from scratch, store bought mushroom soup works though I’d still recommend you incorporate some or all of that recipe’s seasonings to taste.