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This ain’t no mushy green bean casserole! Fresh green beans, earthy mushrooms, good cheese and just the right amount of sauce make this green bean and mushroom casserole the perfect side at any holiday meal!
1. Preheat oven to 450 F. Fill a large bowl with ice water and set aside.
2. Bring a large pot of water to a boil. Salt the boiling water, and add the trimmed green beans. Blanch the beans for about 1 ½ minutes.
3. Drain the beans and transfer them to the bowl of ice water. When the beans are completely cooled, drain them and put them to the side.
4. Heat the olive oil in a large skillet to medium high heat. Add the mushrooms to the hot skillet to brown. Cook for 5 minutes.
5. Add the shallots, garlic, thyme and a pinch of salt and pepper. Cook for 3 minutes.
6. Add the butter and the flour. Turn the heat down to medium. Cook and stir for about 3 minutes.
7. Add the stock, and stir in the sour cream.
8. Once the sour cream is incorporated add the half-and-half, Worcestershire sauce, dry mustard, grated nutmeg and an additional dash of salt and pepper. Stir until combined.
9. Remove the skillet from the heat, add the blanched green beans and the lemon juice, toss to combine.
10. Transfer the beans and sauce to an 8 x 8 x 2 inch baking dish (or your favorite casserole).
11. Sprinkle the cheese evenly over the top of the beans.
12. Bake for 15 to 20 minutes, until the casserole is hot and bubbly.
*If desired, top with crispy fried onions or shallots.
Grilled fresh corn on the cob.
The big debate? Cook with husks on or husks off? I say husks off! Cook on the grill, this way the sweet corn kernels get a smoky-grilled flavor. There’s no need to blanch it first. Use a stove top grill or outside grill–just peel, remove silk and place right on the grill. Simple as that! Then top it with a homemade chili lime mayo and fresh cilantro.
The best stuffed portabellos ever, and they are gluten-free and high in protein using almond meal instead of bread crumbs!
Oh, this sauce. Drinkable.
Yes! You can cook radishes and they are delicious! The radishes mellow some but still hold firmness. And ramps! They are available in spring for only about 8 weeks so eat them while you can. They have a pungent garlic flavor and make everything taste like spring!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!