Haricot vert is a French name for slender, sweeter green beans with small seeds. I served this as a side with marinated flank steak and haricot vert. Return it to the oven and bake for another 5-10 minutes. Remove from the oven and sprinkle with the remaining cup of cheese. Grease a casserole dish and pour in the corn pudding.īake for 40 minutes. Stir in the sour cream and the Jiffy Mix. Stir in the two cans of corn and the melted butter. What’s in the non-vegetarian corn muffin mix I wonder? Sound familiar? I also noticed when I took my Jiffy Mix out of the pantry that is was “vegetarian” corn muffin mix. These ingredients reminded me a bit of making cheesy potatoes which everyone loves. I came across this recipe some time ago and recently bought the ingredients to give it a try. This recipe is a little sophisticated creamed corn nostalgia. Most of the vegetables we grew up eating came out of a can. Cover with foil for the last 10 minutes of baking if the top is browning too quickly.Growing up we had very basic meals. Bake in a 350 degree oven for about 20 minutes or until heated through and top is golden brown. Top with a thin layer of grated Pecorino Romano cheese, and then a nice generous layer of french fried onions. Add the blanched beans to the pan with the mushrooms and stir so that the beans are evenly coated with the cream sauce.Add a good amount of cream to the mushrooms and cook, stirring, until it has reduced slightly and has nicely coated the mushrooms. Add a couple splashes of white wine (or sherry) and cook, stirring, until it evaporates. Add the garlic and cook for 1 minute more. When the butter foams, add the sliced chanterelle mushrooms and cook, stirring occasionally, until beginning to turn golden-brown and the mushroom liquid (if any) has evaporated, about 5-7 minutes.
Add some butter and a drizzle of olive oil to a pan over medium-high heat.Blanch the cut green beans in boiling water for several minutes (romano beans are longer and wider than regular green beans so will take longer), until almost tender.Romano Beans (or regular green beans), washed, trimmed, and cut into bite-sized piecesĬhanterelle Mushrooms, cleaned and sliced (Adapted and inspired by The Cookaholic Wife) I didn’t really measure anything while making this casserole, but wrote the recipe in such a way that you can easily adapt it, depending on how many green beans and chanterelles you have. How often do you have a good excuse to buy a can of french fried onions (unless you’re in college)? The crunchy, golden brown topping is a nod to the traditional casserole, while what’s underneath celebrates the bounty of the season. And the french fried onions? Well, of course we had to keep those. So, instead of using the cheddar & provolone in the original recipe, I decided that a sprinkling of grated Pecorino Romano cheese was a nice modest addition to the casserole, adding a little cheesy taste without making the dish too heavy, and allowing the green beans to really shine through in all their local, organic glory. These beans, a far cry from the canned or frozen beans that often end up in a casserole, didn’t want to compete with a mass of cheese. Instead of using regular green beans, we had these beautiful romano beans from a local farm that inspired me to take the casserole in a slightly different direction. I love the orange-y hue of chanterelles, as well as their earthy, umami flavor, and knew they would be the perfect thing to add to this casserole. What a great idea! Especially since we’re at the peak of wild mushroom season. Instead of following the recipe to a T, I was inspired by the recipe I was given, particularly the introduction where Nichole shared that she isn’t a huge fan of cream of mushroom soup in a green bean casserole, but might consider adding fresh mushrooms instead. The theme was Thanksgiving side dishes, and I just so happened to get a variation of green bean casserole from Nichole of The Cookaholic Wife! I did something a little different this time with the swap. … until today, when I find myself writing about green bean casserole because it’s recipe swap time again. Anyway, we thought that the best part of the casserole was the french fried onions on top, but other than that, it was nothing to write home about … It tasted pretty good – but what doesn’t taste good when you’re a college student, you’re hungry, it’s late at night, and you need an excuse to take a break from studying macro-economics (which I never passed, sadly, but that’s a whole different story). One night when I was in college (because I was curious what the fuss was all about), my roommate and I made green bean casserole, following the recipe on the french fried onions can. It was as foreign to me as cranberry sauce out of a can. Green bean casserole never made an appearance on our Thanksgiving table when I was growing up.
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