This recipe I am sharing with you today is a variation on the traditional Green Bean Casserole which you will find on many Holiday tables at this time of year!! I think the first time I tasted the original Green Bean Casserole it was at my mother's cousin Polly's home in Vermont one year. We all thought it was positively delicious.
The Original casserole consists of mixing together tinned beans, milk, cream of mushroom soup and french fried onions. I have also seen soy sauce added. You either love it or you loathe it. I am from the love camp myself.
This recipe varies in the fact that I have chosen to make a sauce from scratch. Flavoured with celery, onion and dried dill weed.
This is rich and creamy and the flavours of the dill go very well with the beans.
The crunchy topping is a nutty buttery crisp mix of dry bread crumbs, flaked almonds and butter.
Together they make for one very delicious side dish . . . rich and creamy, and nutty. This work well with all roasted meats, poultry and fish.
Another good thing is that you can make it ahead of time, right up to the point where you sprinkle the nutty topping over all. Simply make the sauce, and stir in the beans. Spread in the casserole dish . . .
Cover lightly and place in the refrigerator overnight. The next day when you want to bake it, bring it out of the fridge, uncover and bring to room temperature, about half an hour or so.
Sprinkle on the nutty topping and then bake as per the recipe instructions.
Easy to make, simple and yet at the same time very elegant, it is sure to please your family and any guests you might have gracing your holiday table this year!
Yield: 8
Green Bean & Almond Casserole
prep time: 35 minscook time: 50 minstotal time: 85 mins
This is a fabulous side dish for the holidays with wonderful flavours. It goes with all kinds of roasted meats and fish.
ingredients:
For the sauce:
1 whole clove
1 bay leaf
1 small onion, peeled
480 ml of milk (2 cups)
1 bay leaf
1 small onion, peeled
480 ml of milk (2 cups)
1 medium onion, peeled and chopped
2 stalks celery, trimmed and chopped
3 TBS of butter
2 TBS plain flour
150ml of single cream (slightly more than half a cup)
2 TBS plain flour
150ml of single cream (slightly more than half a cup)
1 tsp dried dill weed
salt and pepper to taste
You will also need:
2 tins (400g) cut green beans, drained well (2 14 oz. cans)
60g dried bread crumbs (1/2 cup)
170g flaked almonds (1 cup)
2 TBS butter, melted
instructions:
First
make the sauce. Stud the bay leaf to the onion with the clove,
pressing the clove through the bay leaf and into the onion. Place in a
saucepan along with the milk and the cream. Warm the milk mixture slowly
to a simmer. Remove from the heat, cover and allow to infuse with the
flavours of the studded onion for 15 minutes. At the end of that time,
strain the onion out.
Melt the butter for the sauce in a
saucepan. Add the onions and celery and cook, stirring frequently over
medium heat until softened. Whisk in the flour and cook over low heat
for several minutes.
Whisk in the warm milk and cream, a little at a time, until the mixture forms a
smooth sauce. Allow to cook, over low
heat for 20 to 25 minutes. At the end of that time it should be lovely
and thick. Season to taste
with some salt and pepper. Whisk in the dill weed. Set aside and keep warm.
Note -
You can prepare ahead of time, right up to the topping with the crumbs,
and baking in the oven. Bring to room temperature when you want to
bake it. Sprinkle the crumb mixture on top and proceed as above.
make the sauce. Stud the bay leaf to the onion with the clove,
pressing the clove through the bay leaf and into the onion. Place in a
saucepan along with the milk and the cream. Warm the milk mixture slowly
to a simmer. Remove from the heat, cover and allow to infuse with the
flavours of the studded onion for 15 minutes. At the end of that time,
strain the onion out.
Melt the butter for the sauce in a
saucepan. Add the onions and celery and cook, stirring frequently over
medium heat until softened. Whisk in the flour and cook over low heat
for several minutes.
Whisk in the warm milk and cream, a little at a time, until the mixture forms a
smooth sauce. Allow to cook, over low
heat for 20 to 25 minutes. At the end of that time it should be lovely
and thick. Season to taste
with some salt and pepper. Whisk in the dill weed. Set aside and keep warm.
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a shallow baking dish. (about 7 by 11 inches).
Drain
your green beans very well. Fold into the sauce to combine well. Pour
into the prepared baking dish, spreading out in an even layer. Mix
together the bread crumbs, almonds and melted butter. Sprinkle over top
of the green beans.
your green beans very well. Fold into the sauce to combine well. Pour
into the prepared baking dish, spreading out in an even layer. Mix
together the bread crumbs, almonds and melted butter. Sprinkle over top
of the green beans.
Bake in the preheated oven for 40 to 50 minutes, until heated through and golden brown. Serve hot.
You can prepare ahead of time, right up to the topping with the crumbs,
and baking in the oven. Bring to room temperature when you want to
bake it. Sprinkle the crumb mixture on top and proceed as above.
Created using The Recipes Generator
I have never tried to freeze this so I cannot recommend doing so. I feel the sauce may split if you do. I really hope you will give this delightful side dish a go over this holiday season! Bon Appetit!
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