Love this story:
“Once upon a time in 1955 a certain soup company invented a certain dish, to be served at a certain holiday, using mostly foods found inside a certain sealed container. In fact early recipes for Green Bean Casserole called for the opening of not one, not two, not three, but four individual cans. Well this is the 21st century! And modern foodists just don't roll that way anymore. So let's do away with the cans and let's get to casseroleing!”
-Alton Brown
Amen Brother! Amen!
(BTW not Alton Browns but all the same this recipe does not call for canned green beans).
28 oz. or 3 (9oz.) packages frozen, French cut green beans
5 oz. fresh sliced mushrooms
1 medium onion, diced
½ cup butter
¼ cup flour
3 cups milk
¾ lb. cheddar cheese, grated
½ teaspoon salt
½ teaspoon pepper
1/8 teaspoon Tabasco sauce
2 teaspoon soy sauce
5 oz. can sliced water-chestnuts, drained
2 small cans French Fried Onions
Put green beans in a colander and run over with warm water, melting and or removing ice that covers it. Drain water and dry on paper towels, set aside.
In a large skillet or stock pot saute mushrooms, and onion in butter. Add flour and stir until relatively smooth, about one minute. Add milk, stirring constantly until thickened, about 10 minutes. Add cheese, salt, pepper, Tabasco sauce and soy sauce. Stir until cheese is melted. Add the green beans and water-chestnuts to the cheese mixture and stir to evenly distribute. Pour into 9x13x2 inch casserole dish. Sprinkle with french-fried onions. Bake at 375 degrees for approximately 30 minutes. Makes 10 servings.
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