Green Bean Casserole Recipe

All Recipes
By Chef Sean Ruddy
High Hampton Inn

Yield: 12 servings

  • 36 oz. Green beans
  • 1 each Yellow onion (small diced)
  • 1 clove Garlic (minced)
  • ½ cup White wine
  • 2 tbsp. Unsalted butter
  • 1 qt. Heavy cream
  • ½ cup Parmesan cheese
  • ½ tsp. Nutmeg
  • ½ tbsp. Kosher salt
  • ½ tsp. White pepper
  • ¼ cup Roux (cooled)
  • cups Fried onion crisps (Frenches)

If you use frozen green beans, thaw them first and squeeze the water from them.
Heat the butter in a small saucepan, and add the onions.
Allow the onions to cook for several minutes until translucent.
Add the garlic and cook for a few minutes more.
Add the wine and let simmer on a low heat until almost dry. Add the seasonings.
Add the heavy cream and let cook until simmering.
Whisk in the roux until it starts to thicken.
Spray a 10 x 12 baking dish with pan spray.
In a mixing bowl, combine the beans and the cream mixture along with the parmesan cheese.
Place the mix in the baking dish and cook for about 30 minutes in a 350 deg. Oven, until bubbling.
Spread the onion crisps on top and cook for 10 minutes more until golden brown.
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