Casserole Recipes
Recipe – Green Bean Casserole with Crispy Shallots
Ingredients
1-1/2 pounds haricots verts or thin string beans, trimmed
3/4 pound white mushrooms, cut into 1/4-inch-thick slices
3/4 pound shiitake mushrooms, stems discarded and caps cut into
1/4-inch-thick slices
6 large shallots (2 chopped and 4 sliced crosswise, about 1/8 inch
thick)
2 tablespoons finely chopped garlic
1 tablespoon chopped fresh thyme
6 tablespoons unsalted butter, plus additional for dish
1/2 cup olive oil
2-1/4 cups half-and-half
2 tablespoons all-purpose flour
1/2 cup plus 3 tablespoons freshly finely grated Parmesan cheese
1/3 cup pine nuts, toasted
Directions
1. Cook beans in batches in a large pot of boiling salted water until
crisp-tender, about 3 minutes. Transfer with a slotted spoon to a bowl
of ice water to stop cooking. Drain beans and pat dry.
2. Combine mushrooms, chopped shallots, garlic, and thyme in a large
bowl. Melt 1 tablespoon butter in a large nonstick skillet over
moderately high heat. Saute mushroom mixture in 4 batches, seasoning
with salt and pepper and adding 1 tablespoon butter to each batch, until
golden brown, about 4 minutes per batch, until golden brown, about 4
minutes per batch. Transfer to a large bowl and cool. Gently toss
together with beans.
3. Preheat oven to 375 degree F. Heat oil in a small wide saucepan over
moderately high heat until hot but not smoking and fry sliced shallots
in small batches until golden brown and crisp, about 1 minute. Transfer
with a slotted spoon to paper towels to drain; season with salt and
pepper.
4. Butter a 2-quart ovenproof casserole dish or ceramic crock. Heat
half-and-half in a small saucepan over moderate heat just until hot (do
not boil). Melt remaining 2 tablespoons butter in a medium saucepan over
moderate heat and whisk in flour. Cook flour mixture, whisking
constantly, until pale brown, about 1 minute. Immediately whisk in hot
half-and-half; simmer, whisking constantly, until slightly thickened and
reduced to 2 cups, about 3 minutes. Whisk in 1/2 cup Parmesan and season
with salt and pepper. Pour sauce over green bean mixture, stirring
gently until just combined.
5. Transfer green bean mixture to prepared casserole dish and sprinkle
with remaining 3 tablespoons Parmesan and the pine nuts. Bake casserole
in middle of oven until bubbling, about 20 minutes. Top with fried
shallots just before serving. Makes 8 servings.
Casserole Receipe – Fruited Beef Casserole
Ingredients
2 tablespoons vegetable oil
1/2 cup slivered almonds
2 pounds beef chuck for stew, cut in 1-inch chunks
1 large onion, chopped
1 can (14.5 ounces) beef broth
1/2 cup Madeira wine
1 cinnamon stick (3 inches)
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks
1 cup pitted prunes
1 cup dried apricots
1/4 cup water
2-1/2 tablespoons all-purpose flour
Directions
1. Heat oil in 6-quart pot. Add almonds; saut¿ until golden, about 3
minutes. Remove with slotted spoon.
2. Add beef to saucepan; saut¿ until browned, 6 minutes. Add onion;
saut¿ until slightly softened, 8 minutes. Stir in broth, wine, cinnamon
stick, salt and pepper; simmer, covered, 30 minutes.
3. Add potatoes, fruit; simmer, covered, 30 minutes, until potatoes are
tender.
4. Mix water, flour in cup until smooth. Stir into beef; cook to
thicken, 3 minutes. Discard cinnamon. Top with almonds. Makes 8
servings.
Potato Recipe – Sweet Potato Casserole
3 cups coarsely grated peeled, raw sweet potato
1 stick melted butter
1 cup pecans, chopped
1/2 t salt
2 beaten eggs
1 1/2 cups granulated sugar
3/4 cup buttermilk
1/2 cup sweet milk
1/2 t cinnamon
1/2 t ground cloves
Mix everything in shallow baking dish. Bake at 300F about 1
hour, until firm. Serves 10. Freezes well – bake first slightly
underdone. Freeze, then thaw a few hours, reheat at 300F
until warm.
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