Enjoy an awesome and super tasty green bean casserole recipe from Alisha Randell. Now get cooking.
By Alisha Randell
Green Bean Casserole
Prep Time
Cook Time
Total Time
Enjoy a great and super tasty green bean casserole recipe from Alisha Randell.
Author: Alisha Randell
Recipe Type: Main
Serves: 6
Ingredients
For the baked green bean fries
- 1 pound fresh whole green beans
- 2 eggs
- ½ cup garbanzo bean flour
- ½ teaspoon fresh pepper, ground
- ¼ cup panko bread crumbs
- ½ cup crispy French fried onions, lightly salted
- Ice and large pot for blanching.
For the sautéed portabellas
- 2 large portabella mushrooms
- pinch of salt
- ½ teaspoon crushed red peppers
- 2 tablespoons olive oil
For the cream of mushroom sauce
- 11 ounce carton of portabella mushroom soup
- 6-8 ounces half and half
- fresh ground pepper to taste
Instructions
For the baked green bean fries
- Start by preparing your eggs by gently whisking them, adding
- Fresh ground pepper and continue to whisk to incorporate. Then
- Place in a large enough bowl to accommodate the green beans.
- Next mix panko and crispy onions in a mortar or heavy bowl
- and crush.
- Then take two separate plates,
- or one large serving plate, and place your flour on one with the panko/onions
- on another .
- Now take a large pot filled with water and bring to a boil. Have ready
- a bowl with an ice bath. Drop raw beans into the boiling water
- for no more than 2-3 minutes, then quickly remove placing in the
- ice bath until completely cool.
- Leaving the beans still damp, dredge through flour shaking off excess.
- Next place into egg bath and coat all sides, then dredge through panko/onion mixture.
- Then lay coated beans onto a lined baking sheet, slightly spaced.
- Bake in a pre-heated oven at 425 degrees 8-10 minutes, turn and continue
- to bake another 8 minutes or until panko crumbs are golden brown and beans
- are just tender.
For the sautéed portabellas
- Gently brush off any debris from your mushrooms and
- slice into ¼ inch pieces lengthwise.
- Place mushrooms into a dry non-stick pan, or with just
- a drizzle of oil. Sprinkle with a pinch or so of salt
- to help sweat out excess liquid.
- Once they begin to loose liquid and start to become limp and
- tender, add a bit of oil and crushed red pepper. Continue to sauté
- for a few minutes until tender.
For the cream of mushroom sauce
- Add condensed mushroom soup and half and half to
- a medium pot. Heat gently until hot and keep warm.
- To arrange place mushrooms on individual plates, top with
- crispy green bean fries then drizzle this cream of mushroom sauce.
