This is one of those American “thanksgiving” type dishes which we don’t get much call for here. I like it’s textural appeal. It’s got an absurd “only in America” amount of butter which could absolutely be reigned in to something more reasonable. I’d be keen to give it a try with egpplant rather than capsicum (purely personal preference – I am not a lover of cooked capsicum).
- 6 tablespoons unsalted butter, divided, plus more for dish
- 1 medium onion, cut into ¼-inch dice
- 1 red capsicum, seeded and cut into ½-inch dice
- 500g button mushrooms, stems trimmed, quartered
- 2 teaspoons coarse salt, divided
- ½ teaspoon freshly ground pepper, divided
- 1½ pounds green beans, trimmed and cut into 2-inch pieces
- 6 tablespoons all-purpose flour, divided
- 2 cups milk
- 1 pinch cayenne pepper
- 1 pinch grated nutmeg
- 1 cup grated Parmesan cheese
- ¼ cup breadcrumbs
- ¼ cup canola oil
- 3 shallots, cut crosswise into ¼-inch rings
- 1 package or tub of fried onions (available from supermarkets in the Asian section; or Asian grocers
- Large frypan
- Large bowl (for ice bath)
- 9-by-13-inch glass or ceramic baking dish
- In a large frypan over medium heat, melt 2 tablespoons butter.
- Add onion, and saute until it begins to soften, about 4 minutes.
- Add capsicum and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes.
- Season. Set aside.
- Prepare an ice bath: Fill a large bowl with ice and water; set aside.
- To a saucepan of boiling water, add beans, and cook until bright green and just tender, 4 to 5 minutes.
- Drain, and plunge into ice bath to stop cooking.
- Toss drained beans with mushroom mixture; set aside.
- Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat.
- Add ¼ cup flour, whisk constantly until mixture begins to turn golden, about 2 minutes.
- Pour in milk, and continue whisking until mixture has thickened, about 3 minutes.
- Stir in cayenne, nutmeg, and the remaining teaspoon salt and ¼ teaspoon pepper.
- Remove from heat, and cool to room temperature, stirring occasionally.
- Pour over beans, and toss to combine.
- Butter your baking dish.
- Spread half the green-bean mixture over the bottom.
- Sprinkle on half the grated Parmesan, and spread with the remaining green beans.
- Combine the remaining Parmesan and the breadcrumbs, and sprinkle over casserole.
- Cover with foil, and refrigerate until about 45 minutes (or up to 2 days) prior to serving.
- Preheat oven to 160c degrees. Cook casserole covered in the foil, for 25-30 minutes, until heated through.
- Meanwhile, heat canola oil in a medium skillet over medium-high heat.
- Toss shallot rings with the remaining 2 tablespoons flour.
- Fry the shallots in batches, turning frequently, until golden brown.
- Transfer to paper towels to drain.
- Mix saute’d shallots with approximately 1 cup of the fried onions.
- Sprinkle on top of vegetables and cook another 10 minutes.
Recipe & Pic from Good Dinner Mum