Before we know it, the holiday season will be upon us. My husband starts annoying people on June 25th. "Only 6 months until Christmas", he'll say. He will receive grumbles in return. But, before you know it, summer flies by (as it always seems to), and it's fall.
One of those dishes that is considered a "traditional" holiday dish (in the U.S. anyway), is green bean casserole. It's a combination of canned cream of mushroom soup, green beans, mushrooms, and bagged crunchy onions. This casserole was created by the Campbell's Soup Company back in 1955. It was considered a quick and easy side dish for holiday dinner's.
I will admit that I am not a fan of mushrooms, so this dish was never one I partook. I do like green beans though and I do like to find new ways to cook up vegetables. I decided to make my own version of this holiday staple found in so many American Homes. Yes, it does not contain mushrooms. If you are one who does like mushrooms, you're free to add them in.
- 1 Tbl olive oil
- 1 onion, chopped
- 2 Tbl butter
- 1/4 Cup flour
- 1 clove garlic, minced
- 1 Cup skim milk
- 1 tsp salt
- 1/4 tsp pepper
- a pinch of nutmeg
- 1/2 Cup Cheddar cheese
- 12 oz. fresh green beans
- 1/2 Cup Panko breadcrumbs or homemade breadcrumbs
- 1/4 Cup olive oil
Once the milk is all added you can add the cheese and spices.
Place in a preheated 425F oven for 20 minutes. The green beans will not soggy. The topping will provide a great crunch. This dish is delicious and will get you compliments. It's also nice that it is all made from scratch in your own kitchen. You can make the sauce a day ahead and reheat it before pouring over the green beans.