Green Bean Casserole

Sorry, stupid here didn't look at the calendar and by the time I usually post this, the stores would be closed. So, I am posting several hours earlier than normal. Again, this recipe is doubled from the original of 6-8 servings. If that is the number of servings you need, please click on the link below and it will take you to the original site.


What you Will Need

* 4 teaspoons unsalted butter
* 3 pounds green beans, ends trimmed and cut lengthwise into thin strips and blanched
* 4 _1/2 cups Cream of Wild Mushroom Soup, click on link for recipe
* 4 tablespoons Essence, plus 2 teaspoons, click on link for recipe
* 4 cups grated Fontina **Hint: Fontina is a soft cheese, so put in the freezer for about an hour or so, this will firm it up and make grating much easier
* 4 to 5 cups vegetable oil
* 4 large yellow onions, peeled and thinly sliced (about 1/16- inch thick)
* Hot pepper sauce
* 2 cups all-purpose flour

Putting It Together

Preheat the oven to 350 degrees F. Grease a 2-quart baking dish with the butter and set aside.

1. In a large bowl, combine the green beans, Wild Mushroom Soup, 2 teaspoons of Essence, and 3 cups of the cheese, and stir well


2. Pour into the prepared dish, sprinkle the remaining 1 cup of cheese on top, and bake until bubbly, 35 to 30 minutes


3. In a large saucepan, add enough oil to come about 3 inches up the sides, and heat to 360 degrees


4. Pat the onions dry


5. Drizzle the hot sauce over the onions and then toss


6. In another bowl, add the flour and 2 tablespoons of Essence and mix to combine


7. Add the onions and toss to coat


8. Remove any excess flour from the onions and add to the hot oil


9. Cook, stirring occasionally, until crisp and golden brown, 1 _1/2 to 2 minutes


10. Remove from oil and let drain on paper towels


11. Place onions on the top of the casserole and serve




• If you are lazy like me, you can skip steps 3-10 and just use the traditional French's French Fried Onions

Recipe courtesy of... Food Network and Emeril Lagasse
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