Green Bean Casserole

I’m not a big fan of the traditional green bean casserole because its just way too simple.  It actually tastes pretty damn good but I have to work a little harder than that right?  Here’s a recipe that I love to cook every year.  Its from Tyler Florence on the Food Network.  He has some great recipes overall although you usually need to do a bit of shopping since he works with some very specific ingredients.


Prep time: 30 min       Cook time: 55 min       Total: 1hr 25 min        Level: easy       Yield: 6-8 serving


* 3 pounds green beans
* Kosher salt and freshly ground black pepper
* 3 tablespoons unsalted butter
* 1 loaf crusty Italian bread
* 3 tablespoons chopped fresh chives
* 3 tablespoons chopped fresh thyme leaves
* 1 tablespoon chopped fresh rosemary leaves
* 4 tablespoons freshly grated Parmesan
* 5 tablespoons extra-virgin olive oil
* 2 pounds mixed mushrooms (such as button, cremini, shiitake), sliced
* 2 shallots, sliced
* 1 cup heavy cream


Bring a large pot of water to a boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp, they will be cooked more in the oven. Drain them and set aside. Butter a baking dish large enough to hold the green beans with 1 tablespoon butter and set aside.

Heat the oven to 375 degrees F.

Tear the bread into 2-inch pieces, put them into a bowl, and add 1 tablespoon chives, 1 tablespoon thyme, 1 tablespoon rosemary, 2 tablespoons Parmesan, and 3 tablespoons olive oil. Stir well to coat and spread onto a baking sheet. Bake just until the bread just starts to turn golden, about 10 minutes. Remove from the oven and set aside.

Meanwhile, melt the remaining butter and olive oil in a large skillet over medium heat. Add the mushrooms and shallots, season with salt and pepper, and cook until the mushrooms have released their liquid, about 10 minutes. Pour in the heavy cream, add the remaining thyme and chives, and cook for another 5 minutes. Add the green beans and stir well. Put the green bean mixture into the prepared baking dish, top with the croutons, and sprinkle on the remaining Parmesan. Bake until everything is hot and bubbling, about 20 to 25 minutes

Green bean casserole 2

by Michael Chiarello

Prep:10min       Cook  time:20 min       Total: 30min        Level: easy       Yield: 6 serving

Here’s another recipe for green bean casserole done by Micheal Chiarello (Top chef masters). He’s also one of my favorite chefs and I definitely enjoy making his creations here and there.




  • 1 pound green beans, ends trimmed
  • 1 tablespoon olive oil
  • 8 ounces sliced mushrooms
  • 2 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme leaves
  • 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


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.

Fried Onions:

  • 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.

Arborio Rice Coating:

  • 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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