In the Kitchen: Green Bean Casserole

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Go Providence brought Chef Christian Chin from Mill’s Tavern to the Rhode Show Kitchen on Monday.

Ingredients

  • 1 lb. Green Beans, trimmed and halved
  • 10 oz. Mushrooms, sliced 1/4 inch thick
  • 2 tbsp Butter
  • 1/4 cup Flour
  • 2 cloves Minced Garlic
  • 1/4 tsp Ground Pepper
  • 2.5 cups Whole Milk

For the Topping:

  • 1 large Onion (Vidalia) thinly sliced
  • 1 Leek, julienned
  • 1 cup Flour
  • 1 cup Panko Bread Crumbs
  • 1/2 cup Corn Starch
  • 1 cup Buttermilk
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt

Green bean casserole ingredients

Instructions:

  1. Preheat oven to 400 degrees.
  2. Bring 1 gallon of water to boil with salt.
  3. Add beans and cook for 3 minutes.
  4. Drain and shock in ice water to prevent further cooking.
  5. Set aside after draining.
  6. Large saucepan melt butter and saute mushrooms with salt and pepper.
  7. Add garlic and cook until liquid evaporates.
  8. Remove from pan.
  9. Add flour and butter and whisk cooking for 2 minutes.
  10. Add milk, cook 6-8 minutes until thickened.
  11. Combine sauce with green beans and cover with foil.
  12. Bake 15 minutes at 400 degrees.
  13. Combine flour, panko, cornstarch, baking soda and salt in a food processor.
  14. Mix onions with buttermilk drain and toss with panko mixture.

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