mise en place<\/p><\/div>\n

We first developed this casserole for FARE (Food Allergy Research & Education). We’re sharing it here with a couple of modifications.<\/p>\n

Green Beans<\/strong><\/p>\n

Using fresh green beans is hands down the simplest way to upgrade your casserole. Frozen green beans have been frozen at their peak, so would be our second option.<\/p>\n

Bring a large pot of water to a boil. Drop in the beans. When water returns to a boil, lower heat and simmer for 4 minutes or until crisp tender. Drain beans and transfer to a large bowl of ice water for 5 minutes to shock the beans and stop the cooking process. The result will be crisp, tender, gorgeous green beans.<\/p>\n

Cut beans in half…or thirds if they are super long. Ideally the pieces should be about 2 to 3-inches. Transfer \u00a0to a covered container and place in the fridge until ready to assemble. This step can be done a day or two in advance.<\/p>\n

Saucy<\/strong><\/p>\n

Make a roux by melting margarine in a medium saucepan over low heat. Add sweet white rice flour and a little salt. Cook the roux for 1 minute, stirring constantly.<\/p>\n

Gradually add dry sherry and vegetable broth, whisking until smooth. Choose an inexpensive drinking sherry. Be sure you don’t use sherry vinegar or cooking sherry, which usually has added salt.<\/strong> Whisk in rice milk and bring to a boil, stirring constantly. Reduce heat to medium-low and simmer for 10 minutes.<\/p>\n

Add cheddar style shreds and cook for an additional 5 minutes. The sauce will be thick. Remove from the heat and let cool slightly.<\/p>\n

In a large bowl, place green beans, saut\u00e9ed mushrooms, and corn. Pour the cheese sauce over the vegetables.<\/p>\n

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Gently toss to combine well. Transfer green bean mixture to an 8×8-inch baking pan<\/strong><\/a>. Gently press mixture evenly into the pan.<\/p>\n

Place in an oven preheated to 350\u00b0F. After 15 minutes of baking, sprinkle 1\/2 cup cheddar shreds over the casserole and continue baking for 10-15 minutes or until casserole starts to bubble around the edges.<\/p>\n

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Remove from oven and let cool for 10 minutes. Garnish with fried onions.<\/p>\n

You can make your own fried onions or shallots, but store bought are super delicious and practically define this green bean casserole. Besides, you’ll have more time for all the other things on your plate.<\/p>\n

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Enjoy our version of the classic that was created by Campbell’s in 1955!<\/p>\n

Chefs Corner<\/strong><\/p>\n

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• Many recipes instruct you to blanch the green beans. Blanching is a moist-heat cooking method which means to cook an item partially and briefly, usually in water. The purpose of blanching some vegetables is to set the color and destroy harmful enzymes, or to loosen the skins of tomatoes, peaches, and similar items for easier peeling.<\/li>\n
• Since we are completely cooking the beans, we use the term “to simmer”. To simmer means to cook in a liquid that is bubbling gently at a temperature of about 185\u00b0F to 205\u00b0F.<\/li>\n<\/ul>\n

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