Cookin' Outdoors with Johnny Nix                                
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Green Bean Casserole

 

  • 1 1/2 pounds fresh green beans, trimmed
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups 2% reduced-fat milk
  • 1/2 cup buttermilk
  • 1 tablespoon Ranch dressing mix
  • 2 teaspoons ground thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon butter
  • 1 (8-oz.) package sliced fresh mushrooms

Topping

  • Vegetable cooking spray
  • 1 cup French fried onions, crushed
  • 1/2 cup panko (Japanese breadcrumbs)
  • 2 plum tomatoes, seeded and chopped

Preheat oven to 350°.  Cook green beans in boiling salted water to cover in a Dutch oven 4 to 6 minutes or to desired degree of doneness; drain. Plunge into ice water to stop the cooking process; drain and pat dry.

Melt 2 Tbsp. butter in Dutch oven over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in 1 1/2 cups milk; cook, whisking constantly, 3 to 4 minutes or until sauce is thickened and bubbly. Remove from heat, and whisk in buttermilk and next 4 ingredients.

Melt 1 tsp. butter in a medium skillet over medium-high heat; add mushrooms, and sauté 6 to 8 minutes or until lightly browned. Remove from heat; let stand 5 minutes. Gently toss mushrooms and green beans in buttermilk sauce. Place in oven safe baking dish coated with cooking spray.

Combine French fried onions and next 2 ingredients; sprinkle over green bean mixture.

Place baker’s rake in bottom of Dutch Oven, place baking dish in Dutch oven.  Hang over medium high heat.   Add top coals and bake at 350° for 25 to 30 minutes or until golden brown and bubbly. Serve immediately.