Juggy D Beerman
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In another thread, Eric seemed inquisitive about my green bean casserole recipe that I stated that the recipe did not call for cream of mushroom soup. This was my grandma and my great-aunts family recipe. What is written below was published in the 1980s in a cookbook that my mom's church social group had published and sold as a fund raiser. So this recipe is old............
Green Bean Casserole:
Cook 2 - 14.5 oz cans of green beans with 1/2 cup of chopped onion, 1 slice of chopped bacon, salt and pepper to taste. Meanwhile make the white sauce: 2 TBL melted butter, blend in 2 TBL of flour and slowly add 1 cup of milk and cook over low heat until thick. Remove white sauce from the heat and add 1 TBL of Worcestershire Sauce and 1 cup of shredded American cheese. Drain cooked green thoroughly reserving 1/4 cup of broth. Combine beans, sauce, broth, and 4 oz can of drained mushroom pieces. Bake in casserole dish at 350F for 45 minutes.
My Notes: It is difficult in my small town to locate American cheese that is packaged in a block or is shredded. I substitute Velveta cheese. I also like to add some Monterrey Jack/Cheddar Cheese to the mix for extra flavor. Before heating up the beans, I will strain the canned mushrooms over the beans so that the liquid helps flavor the beans. Instead of adding uncooked bacon, I add chopped cherry smoked bacon and add 1-1/2 slices instead of just one. One thing that the original recipe does not state is to let the casserole rest for at least 10 minutes before serving. When you take the dish out of the oven, the beans will appear soupy. As the beans cool, the liquid will thicken.
I made a double recipe last night to serve five of us. We were supposed to have leftover bean casserole to accompany our Christmas dinner. That ain't happening as there wasn't much leftover. Thanks Aunt Ginny and Grandma! I think of both of you when I serve this dish on special occasions.
Merry Christmas,
David
Green Bean Casserole:
Cook 2 - 14.5 oz cans of green beans with 1/2 cup of chopped onion, 1 slice of chopped bacon, salt and pepper to taste. Meanwhile make the white sauce: 2 TBL melted butter, blend in 2 TBL of flour and slowly add 1 cup of milk and cook over low heat until thick. Remove white sauce from the heat and add 1 TBL of Worcestershire Sauce and 1 cup of shredded American cheese. Drain cooked green thoroughly reserving 1/4 cup of broth. Combine beans, sauce, broth, and 4 oz can of drained mushroom pieces. Bake in casserole dish at 350F for 45 minutes.
My Notes: It is difficult in my small town to locate American cheese that is packaged in a block or is shredded. I substitute Velveta cheese. I also like to add some Monterrey Jack/Cheddar Cheese to the mix for extra flavor. Before heating up the beans, I will strain the canned mushrooms over the beans so that the liquid helps flavor the beans. Instead of adding uncooked bacon, I add chopped cherry smoked bacon and add 1-1/2 slices instead of just one. One thing that the original recipe does not state is to let the casserole rest for at least 10 minutes before serving. When you take the dish out of the oven, the beans will appear soupy. As the beans cool, the liquid will thicken.
I made a double recipe last night to serve five of us. We were supposed to have leftover bean casserole to accompany our Christmas dinner. That ain't happening as there wasn't much leftover. Thanks Aunt Ginny and Grandma! I think of both of you when I serve this dish on special occasions.
Merry Christmas,
David
