Thanksgiving Food

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Our menu for Thanksgiving dinner was as follows:

Smoked turkey (my husband).

Ham (Jim & Marian) and yams (me).

Turkey, mashed potatoes (me), gravy (thanks, Marian ).

Green bean casserole (me), cranberry-nut salad (Mindy), cranberries, pistachio jello (Marian).

Rolls (Mindy).

Coconut Cream pie!  Thank you, Sis. Hurst!

Pumpkin pies (Mindy).

Flan (Christian).

Thank you, everyone who made and brought food.  You made this day delicious! 

This is the first time I made this Green Bean Casserole.  It was so good that several people had seconds and even thirds of just this dish!  It takes longer, but oh, it’s so worth it!  Make it and see for yourself.  Here’s the recipe:

CLASSIC GREEN BEAN CASSEROLE

Serves 10-12

Topping

4 slices white sandwich bread, cut into 1/2″ pieces.

4 Tbls. unsalted butter, melted and cooled

1/4 tsp. salt

1/4 tsp. black pepper

3 cups canned fried onions (about 6 ounces)

Beans and Sauce

2 lbs. fresh green beans, ends trimmed, and halved

3 Tbls. unsalted butter

1 lb. white button mushrooms, stems trimmed, wiped clean, and broken into 1/2″ pieces

6 cloves garlic, minced or pressed through garlic press

ground black pepper

3 Tbls. flour

1 1/2 cups chicken broth

1 1/s cups heavy cream

1.  FOR THE TOPPING:  Put bread, butter, salt, and pepper in large bowl.  Stir until bread cubes are coated with butter.  Add onions, toss.

2.  FOR THE BEANS AND SAUCE:  Put oven rack to middle position and heat oven to 425.  Fill large bowl with ice water.  Bring 4 quarts water to boil in large stock pot.  Add 2 Tbls. salt and beans.  Cook beans until bright green and crisp-tender, about 6 minutes.  Drain beans in colander and plunge immediately into ice water to stop cooking.  Spread beans on paper-towel-lined baking sheet to drain.

3.  Add butter to now-empty stock pot and melt over medium-high heat until foaming subsides.  Add mushrooms, garlic, 3/4 tsp. salt, and 1/4 tsp. pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes.  Add flour and cook for 1 minute, stirring constantly.  Stir in broth and bring to simmer, stirring constantly.  Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3 1/2 cups, about 12 minutes.  Season with salt and pepper to taste.

4.  Add green beans to sauce and stir until evenly coated.  Arrange in even layer in 3-quart (or 13 by 9-in) baking dish.  Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes.  Serve immediately.

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