Ditch that traditional casserole made with canned green beans for Jackie’s Green Bean Casserole. This recipe uses all fresh ingredients and is presented in a more deconstructed manner. Its vegetable crunch and scratch-kitchen flavors elevate this traditional dish to an all time high. It’s a holiday side you can feel good about offering your guests, and one you’ll make for yourself after the holidays wind down.
Jackie’s Green Bean Casserole Recipe
INGREDIENTS
1 lb fresh green beans
2 tbsp flour
2 tbsp butter
½ cup milk
16 oz mushrooms
4 bacon slices
Salt and pepper to taste
INSTRUCTIONS
- Blanch green beans for 2 minutes and then submerge in ice-cold water.
- In a skillet, use 2 tablespoons of flour and 2 tablespoons of butter to make a light roux then add milk and bring to a boil until thickened.
- Add half of the mushrooms to the roux mixture and let simmer for 2-3 minutes.
- Cook bacon until crisp, place in food processor, and pulse until it’s a sand-like texture.
- In a dry skillet, add the rest of the mushrooms and cook until the water is out and they get brown.
- To plate this dish, put down the sauce, then your green beans. Top with the cooked mushrooms and bacon dust.
Recipe by Chef Jackie Page / Styling by Anna Franklin / Photography by Dave Bryce
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