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Thanksgiving is around the corner and what better way to impress your family and friends than with House of Squirrels Green Bean Casserole. Perfect for Holiday dinners or a side dish, this Fall/Winter casserole is delish and will not disappoint your guests!
Last Thanksgiving I embarked on an culinary adventure to make a home made green bean casserole with no processed ingredients. In the past I have gone the easy way and used canned mushroom soups for the sauce. I was motivated to make the sauce from scratch and use fresh ingredients with less sodium which we know is packed in canned soups. I was off to the races and I created a delicious dish which is good for leftovers too!
What you need:
2 lbs of haricot vert green beans
2 packages of fresh cut mushrooms
1 pint of heavy cream
Shaved cut almonds or moon sliced almonds without skin
Fleur de Sel (French salt see my post in Kitchen Squirrel)
Cayenne Pepper (optional)
Take a large deep skillet dish and sprinkle a few generous pinches of fleur de sel, fresh ground pepper, and olive oil so it covers the bottom of the skillet. Empty two packages of mushrooms into skillet and saute. Add the entire pint of heavy cream and stir for about ten minutes or until done. Add fleur de sel and pepper until desired taste. Sprinkle some cayenne pepper for a kick of spice. Then take your fresh haricot vert green beans and add to skillet. Stir for about ten minutes. Next get a large casserole baking dish and empty the skillet into the casserole dish. Make sure that there are no air pockets and pat down until compact. Drizzle more olive oil and add a little more cream. Take the panko crumbs and spread over casserole then add the shaved or halved almonds. Add more olive oil on top, then take your Parmesan cheese and generously spread on entire casserole. Sprinkle some cayenne pepper for a little spice (optional). Heat oven to 400 degrees and bake for 30 minutes or until golden brown.
~Kisses Kitchen Squirrel