FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

 You are here > Home > Recipes

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

DAVID'S GREEN BEAN CASSEROLE

This classic dish made its debut in 1955 and remains an American favorite. The creamy texture of Campbell's Mushroom Soup combined with the crispy, crunchy texture of FRENCH's French Fried Onions is the secret behind the success of this enduring recipe. Featuring two pantry classics, the version below respects the original '50s dish, but is brighter and more layered in flavor.
Recipe from David Rosengarten's "All American Food"
Makes 6 to 8 side-dish servings

INGREDIENTS

· 1½ pounds green beans, trimmed and cut in half crosswise
· 1/4 cup all-purpose flour
· 1 teaspoon sweet paprika
· 1 cup FRENCH'S French Fried Onions
· 1 tablespoon butter
· 1/2 pound button mushrooms, washed and thickly sliced
· 1 can Campbell's Cream of Mushroom Soup
· 1/2 cup milk
· 1/2 cup water
· 1 tablespoon lemon juice
· 1 teaspoon soy sauce
· 1 teaspoon dried tarragon


DIRECTIONS

1. Pre-heat oven to 350 degrees F.

2. Bring a pot of salted water to a boil. When water is boiling, add green beans and boil for 3 minutes. Drain beans, and immediately plunge into ice water to stop the cooking. Drain well, and set beans aside in a 9" x 13" baking dish.

3. Melt butter in a large skillet over medium heat.
Add sliced mushrooms and cook without stirring until browned, about 2 minutes. Add remaining ingredients, except FRENCH'S French Fried Onions, to skillet and whisk until smooth.
Bring mixture to a simmer, pour over green beans and stir to combine.
Add half the FRENCH'S French Fried Onions and stir again.
Bake until sauce bubbles, about 30 minutes.

Top evenly with remaining French Fried Onions and bake 5 more minutes.

Serve immediately.
 

 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015
James T. Ehler and www.FoodReference.com unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  


 

fr-logo-w165

 

 

Popular Pages