26 August, 2011

Fay's Green Bean Casserole: Reconstructed

My family thinks this is the best green bean casserole! We're trying to reconstruct the original family recipe, and will post quantities as we prepare it in the future. The "secret ingredient" is Beau Monde Seasoning and is essential to the flavor of this dish.





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Note "Blue Lake" in small print above "Cut Green Beans."


Fay's Green Bean Casserole ingredients
(Reconstructed draft)
For the casserole
Butter
2 (28-oz) cans Del Monte Blue Lake Cut green beans, undrained (if you're making lots, 101-oz here and here)
Beau Monde Seasoning
Granulated garlic

For the sauce
About 2 Tbsp butter
About 2 Tbsp all-purpose flour
Ground white pepper (Fay used black pepper, but I prefer using white in the roux)
About 8-ozs (1/2-lb.) Velveeta® Pasteurized Process Cheese Spread, cut in 1/2-inch cubes
About 1/4 cup brine from the Blue Lake Cut green beans

Garnish
1 sleeve of Ritz Crackers, crumbled / crushed (panko would be a reasonable substitute)


Notes:  Getting closer! For 2 (14.5-oz) cans of green beans, I made light roux consisting of 1 Tbsp unsalted butter and 1 Tbsp all-purpose flour. Then I cubed and melted (4-oz) Velveeta and stirred into the roux with 1/2 tsp granulated garlic (which proved to be too much--Fay did just sprinkle over the beans before adding sauce). I added 2 Tbsp / 1/8 cup of reserved bean liquid. (I usually doubled Fay's recipe.) ~03/11/2013


Directions
Get ready
Preheat oven to 350ºF (assumed).

Lightly butter 13- x  9-inch casserole dish and set aside.

Drain green beans, reserving liquid. Measure {1/4 to 1/3 cup??} of the liquid and set aside.

Place green beans in the prepared casserole. Generously apply Beau Monde Seasoning over the beans. Thean, sprinkle with granulated garlic. Set dish aside.


Prepare sauce
Make a white roux of butter, flour and pepper. For roux basics, visit LouisianaCookin'.com here. They have PDF file here..

Slightly warm the reserved liquid from the beans. To the roux, gradually add 1/4 cup (still set remainder aside) of warm liquid from the beans, whisking constantly. When the liquid is incorporated, gently simmer while stirring constantly.

When the pasty taste of raw flour has disappeared and the sauce has thickened:

  • Fay would have already melted the Velveeta® in the top of a double-boiler and would now combine with the sauce; her method still works.

  • These days, however, I skip the double-boiler. Instead, I gradually add cubed Velveeta® to the warm sauce, stirring constantly. Tasting as I go, I may add a little more of the reserved liquid, cubed Velveeta®, or both. 

Taste, and if desired, add more warm liquid from the green beans and/or cubed Velveeta®, just a little at a time and stirring constantly.

When the cheese sauce is velvety smooth, pour over the green beans in the prepared casserole.


Bake and serve
Garnish the perimeter of the casserole with the Ritz crackers.

Bake in preheated oven for {45 to 60 minutes??}. Serve warm.




For interesting information about the Blue Lake variety, read Oertel, Esther. "The Veggie Girl: Good gracious! Green beans." Lake County News 20 Aug. 2011. Web. 26 Aug. 2011.


Index
Fay's
Green Bean Casserole, Fay's

Page Last Updated 29 April 2015

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