A holiday classic that my wife and her family have introduced into the recipe book.
This is a GREAT side dish. Many fear it. But those to try it WILL ask for more.
I love it and ask for it every holiday.
Editorial Note: The original post only included 1/4 C of tomato puree. I have now corrected to 3/4C. Apologies for those who crafted a batch of this incorrectly.
- 2 cups white bread, cubed into small pieces
- 1 cup brown sugar
- 1/2 cup melted butter
- 3/4 cup tomato puree, add water to make 1 cup
- 1/2 tsp salt
- Mix all ingredients and place in greased covered baking dish.
- Bake 15 minutes at 375 degrees.
- Remove from oven (safety first), remove cover, stir
- Bake another 15 minutes uncovered.
Thank me later…
There was a recent social media exchange wherein I expressed my pedestrian appreciation of the French’s / Campbell’s onion Green Bean Casserole (GBC) recipe version that we all know (apparently many love). I am not a fan (mind you… I WILL eat it). This was a polarizing back and forth. I was shocked to find how many people hold such a fondness for this bland version of a green bean casserole. This old version of GBC offers nothing in flavor and is just a mush of white over green bean with a subtle crunch. When you run the power rankings of your holiday plate, GBC comes in last.
It is my opinion that those who love the traditional version have not ventured out and opened their pallet to anything else available. Below is my offering to everyone. I can’t take credit. This new GBC comes from my wifes family.
Make the version herein and you will make your loved ones joyful. …possibly angry. They will curse you for ever have served the old version.
After you serve this and enjoy this you may feel the need to make a trip to the cemetery and spit on the graves of your grandmothers who served this slop during holiday meals.
Reference: Read the History section of Wikipedia. https://en.wikipedia.org/wiki/Green_bean_casserole
- 1 stick butter
- 1 white onion (diced)
- 2 garlic cloves (diced)
- 1 medium can mushroom pieces
- 1 lb Velveeta Cheese (cubed)
- 2.5 Tbs flour
- 4 cans of green beans, drained
- 3 Tbs chili powder
- slivered almonds
- Melt butter in saucepan (medium heat), add the diced onion and garlic. Let onion get soft.
- Add mushroom pieces.
- Make a rue with 3/4 cup milk (eyeball) and flour.
- Add rue to the saucepan and make thick by bringing to a gurgle. (Rue Making skills necessary, no lumps)
- Pour sauce over the onion/garlic/mushroom mix.
- Add Velveeta and allow to melt.
- When Velveeta is melted, add chili powder and mix.
- In a 9×13 baking dish, place the green beans.
- Pour the cheese mixture over the green beans.
- Top with slivered almonds.
- Bake 20-30 min at 350 degrees.
If you don’t like, maybe try versions from other famous cook’s. But don’t be a slave to Big Campbell’s or Big French’s.
Paula Deen: http://www.foodnetwork.com/recipes/paula-deen/green-bean-casserole-recipe.html
Alton Brown: http://www.foodnetwork.com/recipes/alton-brown/best-ever-green-bean-casserole-recipe.html
This is a great german dish. If you are not huge fan of venison and the gaminess of the meat and this recipe is really good a cutting that tinge of gaminess.
- 2-4lb Roast (note: I have used Venison Tenderloin)
- Requires a harvested deer. 😉
- 1-2 white onions (sliced)
- 2-3 carrots (sliced)
- 1 cup cider vinegar
- 2 cups water
- 4 tbls flour
- 4 tbls butter
- salt and pepper to taste
- Brown Roast in butter, salt and pepper.
- Bring water and vinegar to a boil.
- Place Roast in a covered dish
- add onions and carrots
- pour the water/vinegar mixture over roast and vegetables.
Marinate for 24-48 hours, turn every 12 hours.
- Cook Roast/vegetables/marinade for 3 hours at 300 degrees.
- Remove cooked roast and set aside to rest
- Remove the onions and carrots from dish. Pour the liquid in sauce pan.
- Thicken the liquid using flour (rue) and add Kitchen Bouquet by bringing to a boil.
- Add the vegetables.
- Serve with…
- potato pancakes (we use hash brown patties)