Ree Drummond’s Legendary Green Bean Casserole | The Pioneer Woman | Food Network
Ree has updated her green bean casserole to legendary status with a delicious mushroom sauce and a crispy fried onion topping. This casserole will take your Thanksgiving banquet to the next level, guaranteed.
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Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Legendary Green Bean Casserole
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 1 hr 35 min
Active: 1 hr
Yield: 6 to 8 servings Ingredients Onion Topping:
2 large white onions, sliced thin
1/2 cup whole milk
Vegetable, oil for frying
1 cup all-purpose flour
2 teaspoons seasoning salt Casserole:
1 1/2 pounds trimmed fresh green beans
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
4 tablespoons salted butter
8 ounces cremini mushrooms, sliced
1 medium white onion, diced
4 cloves garlic, sliced
1 tablespoon chopped fresh rosemary
1/4 cup all-purpose flour
2 1/2 cups chicken stock
1/2 cup heavy cream
1/3 cup freshly grated Parmesan
Fresh parsley leaves, for garnish Directions Special equipment: a deep-fry thermometer For the onion topping: Preheat the oven to 350 degrees F. Combine the onions and milk in a bowl, then set aside. Heat 2 inches oil in a high-sided heavy-bottom pot to 375 degrees F. In a bowl, combine the flour and seasoning salt. In batches, lightly dredge the onions in the flour, shaking off the excess. Drop into the oil and fry util golden and crisp, about 1 minute. Remove each batch to a paper towel-lined sheet pan. For the casserole: Blanch the green beans by dropping them into lightly salted boiling water, allowing the green beans to cook for 3 to 4 minutes. Remove them with a slotted spoon and immediately plunge them into a bowl of ice-cold water to stop the cooking process. Drain the beans once they're cool, then set aside. Make the sauce by adding the olive oil and 2 tablespoons butter to a large skillet over medium-high heat. Add the mushrooms, onions, garlic and rosemary. Cook, stirring frequently, until the mushrooms have released their moisture and started to brown and the onions have softened, 5 to 6 minutes. Season with a good pinch of salt and pepper. Add the remaining 2 tablespoons butter and let it melt. Sprinkle over the flour and stir to make a roux, letting it cook for about 2 minutes. Slowly stir in the stock and cream. Let cook slightly to thicken, 5 to 6 minutes. Taste and adjust the seasoning as needed. In a large baking dish, add half the blanched green beans. Top with half the sauce, then the remaining green beans and the remaining sauce. Top with the Parmesan, then bake until it has melted and the sauce is bubbling, about 20 minutes. Let sit for a few minutes before mounding the top with the fried onion topping and sprinkling over the parsley. Serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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