This dish is great for Thanksgiving and Christmas.
Last Christmas, I hosted my first non-traditional Christmas dinner. We invited any local family and friends with no plans, packing 16 guests into my apartment. It was a multi-cultural group of people, including some vegetarians.
I made salmon and lamb instead of the usual turkey and ham. With a small New York kitchen like mine, we decided on a potluck format for the rest of the dishes. People brought an array of food – mostly non-traditional, generally healthy, and insanely good.
One standout brought by my friend Jennifer, was her Grandma Ardyth’s signature string bean casserole. It’s a traditional dish, and I didn’t get the exact recipe, but the following is my take on the dish.
- • Handful ( about 400 grams) of green beans, end trimmed and cut into 1 ½” pieces
- • 3 tablespoons olive oil
- • 8 oz. (225 grams) white button mushrooms, sliced
- • 4 tomatoes, diced
- • 1 onion, cut into thin wedges
- • 1 dash of Tabasco sauce
- • Salt & pepper
- • 1 teaspoon oregano
- • 1 teaspoon basil
- • 1 teaspoon thyme
- • 1 teaspoon rosemary
- • ½ cup breadcrumbs (see homemade recipe under another post)
- • ¼ cup fried onions (French’s (brand), or equivalent)
- 1. Preheat the oven to 400 deg F (205 deg C)
- 2. Boil the string beans in a pot with salt until cooked, about 10 min. Drain the string beans and pour them in a casserole dish.
- 3. Pour the diced tomatoes over the string beans and drizzle with salt, pepper, Tabasco, and dried herbs.
- 4. Heat 2 tablespoons of olive oil in a pan over high-heat, and then sauté the mushrooms, adding salt and pepper, until browned. Pour the mushrooms over the tomatoes.
- 5. Heat 1 tablespoon of olive oil in a pan over medium heat, sauté the onions until softened and lightly browned, and then add on top of the mushrooms.
- 6. Melt butter and mix with the breadcrumbs, and then sprinkle the casserole with the breadcrumbs and French fried onions.
- 6. Bake for 20 min or until warm and crisp on top.
- 7. Serve immediately.