Green Bean Casserole (from scratch!)

As I mentioned in the previous post I have quite a few new rescipes to add thanks to my all day cooking adventure on Turkey Day. Since I am so far from home and don't get to spend the holidays with my folks it is very important that I have mom's Thanksgiving dishes at my table.

I was so busy cooking I forgot to get individual pics of the dishes I made.

Green Bean Casserole has to be a favorite of mine but the ingredients of most GB Casseroles that I've had come out of a can. This year I decided to make it all from scratch. It was delicious and actually very easy to make. There are quite a few steps but it's not that much work. You can make the sauce the day before, just reheat it on the stove, add to the fixins & bake.

 Cream of Mushroom

• 12 oz  evaporated milk
• 1 tsp garlic powder
• 1 tbs olive oil
• cracked pepper & pinch of salt
• 4 oz of mushrooms
• 2 tbs cornstarch

 Place all of the ingredients except the cornstarch into a pot on medium high heat. Whisk the cornstarch in 1 to 2 tbs of cold water until smooth then slowly whisk into the pot. Bring to a boil then reduce to a simmer. Cover and cook for 7-10 minutes. If the sauce is not thickening add another tbs of cornstarch.

Fried Onions

• 1 cup of milk 
• 1/2 yellow onion, sliced into thin rings
• 1/4 cup vegetable oil

Soak the onion slices in a cup of milk for 5-10 minutes while your oil is heating up. Place the oil in a deep pan or pot and heat to medium heat. Make sure you have about 1/2 inch of oil. Carefully place the rings one at a time into the oil and cook for about 5 minutes. Make sure to flip the onions when they start to brown. When the onions are done remove them and place on a paper towel to remove excess oil.
  

 Fixins

• 1 lb fresh green beans, ends trimmed and cut in half
• 4 oz mushrooms, chopped
• 1/2 yellow onion chopped

 Place the green beans, shrooms and chopped onions in a baking dish. Pour the cream of mushroom over the dish. Top with onions and bake at 325 for 25-30 minutes.