Green Bean Casserole (Robert Irvine) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Ingredients:
2 pounds haricots verts (french thin green beans) |
2 large red onions, finely diced |
8 tablespoons (1/2 cup or 1 stick) butter, unsalted |
2 (10-ounce) cans cream of mushroom soup |
3 tomatoes, seeded and diced |
4 cans french-fried onions |
salt and freshly ground black pepper |
Directions:
1. Blanch the haricots verts in hot water for about 3 to 5 minutes then remove from heat and shock in iced water. Drain and set aside to cool.
2. Preheat oven to 325 degrees F.
3. In a large skillet saute the chopped onion in butter. Then add the cooled beans and saute for a couple of minutes. Add the canned mushroom soup and mix well.
4. Transfer to a buttered casserole dish and top with the diced tomato, French-fried onions, and season with salt and pepper, to taste. Bake in oven for about 10 minutes.
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