cheddar green bean casserole

November 16, 2012  |  Side Dishes

cheddar-green-bean-casserole-S-116

With Thanksgiving mere days away, I thought I better share this great make-ahead side I developed for Cabot Creamery Cooperative. It is a twist on the classic Green Bean Casserole. It tastes pretty similar to the real McCoy, except it doesn’t have canned soup or the processed canned fried onions. In fact, it’s made entirely from-scratch, and I added all-natural Cabot Seriously Sharp Cheddar, a glaring omission in the original recipe! So really, it’s much better than the original!

I’ll keep you posted when Cabot launches the how-to video that will accompany this recipe on their website! In the meantime, did you catch these photographs from the shoot taken by stylist Leah Bever?

Cabot-Video-Shoot

It was a ton of fun, and I am so happy Cabot gave me the opportunity to do it.

cheddar green bean casserole

Active Time: 40 minutes

Total Time: 1 hour, 5 minutes

Makes: 10 servings

Serving Size: 2/3 cup

To Make Ahead: Prepare it through step five in advance, and then just pop it in the oven when the Turkey comes out. Keep in mind, the casserole will take a little longer in the oven if it is cold when it goes in the oven.

Ingredients

  • 6 cups green beans, trimmed and cut into 1-inch pieces (about 1 ½ pounds)
  • 4 ½ teaspoons extra-virgin olive oil, divided
  • 1 tablespoon unsalted butter
  • 3 shallots, minced
  • 8-ounces Crimini or white mushrooms, finely chopped
  • 2 teaspoons chopped fresh thyme
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup dry sherry
  • 1/3 cup all-purpose flour
  • 1 cup reduced-sodium chicken broth or vegetable broth
  • 1 cup low-fat milk
  • 2 cups Cabot Seriously Sharp Cheddar, shredded and divided, 8-ounces
  • 3 tablespoons dry breadcrumbs
  • ½ teaspoon paprika
  • ¼ teaspoon onion powder

Instructions

  1. Preheat oven to 425 degrees F. Coat a 2 quart baking dish with cooking spray.
  2. Meanwhile, bring several inches of water to a boil in a large saucepan fitted with a steamer attachment. Steam green beans until crisp tender, about 4 minutes. Carefully remove steamer from the saucepan, to stop the beans from cooking further.
  3. Heat 4 teaspoons oil and butter in a large skillet over medium-high heat. Add shallots and cook until just starting to brown, 2 to 3 minutes. Add mushrooms, thyme, salt and pepper and cook, stirring occasionally until the mushrooms have released their juices and the liquid has evaporated, 3 to 4 minutes. Add sherry and cook, stirring occasionally until the liquid has evaporated, 2 to 3 minutes.
  4. Sprinkle flour over the mushroom mixture and stir to coat. Add broth and milk and bring to a simmer stirring often until the sauce is thickened, about 5 minutes. Remove from the heat and stir in 1 ½ cups (6-ounces) cheddar. Add the green beans and stir to combine. Transfer to the prepared casserole dish. Top with the remaining 1/2 cups (2-ounces) cheddar.
  5. Stir together the breadcrumbs and the remaining ½ teaspoon oil in a small dish. Add paprika and onion powder and stir until the breadcrumbs are evenly moist and bright orange. Sprinkle over the casserole.
  6. Transfer the casserole to the oven and bake until bubbling and golden brown on top, 20 to 25 minutes. Allow to cool 15 minutes before serving.
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15 Comments


  1. Very cool!! Love that you included a film shot too!! Would love it if you could share this at Foodtastic Friday!

  2. Great looking website……. Just looking at it makes me drool!! Bravo!!!!

  3. That was my friend Mary who posted the comment. She’s bringing your dish to our Thanksgiving gathering.

  4. This looks fantastic! I love how you changed the recipe, it definitely sounds for the better :)

  5. Wow I wish I would have found your site prior to Thanksgiving. I will surly make this as a side for Christmas. I love Cabot cheese, I can’t wait to make this.

  6. [quote name=Lisa]Wow I wish I would have found your site prior to Thanksgiving. I will surly make this as a side for Christmas. I love Cabot cheese, I can’t wait to make this.[/quote]Lisa,
    I’m sure it will be just as happy to be a part of your Christmas spread as it would have been at Thanksgiving. I love Cabot too. We always have it in our cheese drawer. Always. We like to joke that an alarm goes off if it gets low. -K

  7. [quote name=Dee]This looks fantastic! I love how you changed the recipe, it definitely sounds for the better :)[/quote]I tried the original recently, and I realized it is so incredibly salty. Plus I don’t like to think about the calories. I hope you like this one. The cheese does add something special for sure. Happy cooking.

  8. [quote name=Mary]Great looking website……. Just looking at it makes me drool!! Bravo!!!![/quote]Drooling is encouraged;)

  9. This looks so good and green bean casserole is one of my husband’s favorites! I am doing a Thanksgiving Round-Up Series next week on my blog and I would love to share this recipe. Please email me if you are happy for me to include this recipe (and any other Thanksgiving delights you may have to share!) Ruth x
    Ruth Cataldo recently posted…30-Minute Meals: Shrimp ArrabiataMy Profile

  10. Hi Katie,

    I would like to know how far in advance can you make this casserole. The recipe just says ” Prepare it through step five in advance, and then just pop it in the oven . . .”. We’re having Thanksgiving at my in-laws (3 hours from where I live, by car) and I would like to prepare as many dishes as I can in advance! Thank you! :)

  11. Made this last year for thanksgiving and it come out sooooo good! I misplaced the recipe and just looked for over an hour online trying to find it again, so glad I was able to. This recipe will be a tradition for us, the family was crazy over it :) thank you!

Trackbacks

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